New Pressure Cooker Chicken and Rice
- Prep: 10 min
- Cook: 30 min
- Total: 40 min
- Servings: 6
3 tablespoons olive oil
1 onion, diced
1½ pounds boneless, skinless chicken thighs, cut into1-inch pieces. (can be fresh or frozen)
4 cups chicken broth
2 cups white rice
¾ cup shredded cheddar cheese
Set a pressure cooker to sauté on high heat and add the oil and onions. Sauté, stirring occasionally, until onions turn translucent, about 4–5 minutes.
Add chicken pieces and ranch seasoning mix, and stir to coat. Continue to sauté for about 5 minutes.
Pour in the broth and rice and stir to combine. Close the lid and cook on manual high pressure for 10 minutes, then quick release the remaining pressure.
Open the lid and stir in the cheese. Serve the chicken and rice hot.
For safe meat preparation, reference the USDA website.
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