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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from my pressure cooker cook book. I make the rice using chicken broth instead of water. This replaces most of the salt stated in the original recipe. Ingredients:
2 split chicken breasts, with bone |
1 1/2 tablespoons salt |
4 cups water |
4 cups chicken broth |
1 large onion, peeled |
3 carrots, peeled and cut into 1/4-inch rounds |
3 celery ribs, sliced thin |
3 cups white rice, cooked al dente |
1 tablespoon minced parsley |
Directions:
1. Place chicken, salt, onion, water and broth in pressure cooker.
2. Cook 10 minutes with pressure cooker on meat selector.
3. Remove chicken, cut into chunks and set aside. Strain broth and return to pot. Add carrots and celery.
4. Cook 3 minutes with pressure cooker on meat selector.
5. Remove from heat and release pressure.
6. Add cooked chicken, rice and parsley.
7. Season with salt and pepper.
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