Pressure Cooker Chicken and Brown Rice

First off, I don't like a lot of chicken in my rice. I'm not that fond of chicken any more. Though I will say the organic stuff was GOOD and had I realized just how tasty it was, I would have used another piece of breast meat and saved the strips for another day. And I so totally eyeball my spices that I'm guessing here on the amounts. (I'm pretty good at thinking this is 1/2 tsp and it actually BEING 1/2 tsp when I've measured it.)


1-2 boneless, skinless chicken breast haves (can use any chicken you have!)
*3 cups brown rice
6 cups water, broth, stock or put some bullion in the water
1-2 tsp onion powder
1-2 tsp garlic powder
1-2 tsp turmeric
1-2 tsp poultry seasoning
3 Tbs olive oil (I used 2 of olive and one of bacon drippings - it's a southern thang!)

Put liquid in another pot and bring it to a boil. I had some leftover stock that I made from the carcass of a deli chicken, so I used that. You can also make stock/broth from scratch with a whole chicken. Recipe is here towards the middle of the page and it's the chicken and yellow rice recipe.

While the liquid is coming to a boil, cut your chicken up into pieces. I don't like a lot of chicken, so I cut the pieces small. It made it go farther and  I didn't have so much chicken in my mouth. After cutting up the chicken, set it aside.

Put the oil in the bottom of your pressure cooker (NOT canner!) and put the rice in and lightly brown it. The oil will help toast the rice, keep it from foaming in the pot and help it to not stick to the bottom of the pan as it cooks.

When the rice has toasted and the liquid in the other pot has come to a boil. Add the meat to the rice and then GENTLY add the liquid to the hot rice. It WILL spit and spatter if you add it too quickly! So only add about 2 cups and let it settle down and then add the rest of the liquid. Then add your spices to the mix and stir it all together well. Turn the heat up to high, place the lid on the pot and place the regulator on top of it's post. Bring the pressure up on high heat, then when the regulator begins to rock, turn down the heat to a lower temp. You just want the regulator to rock gently, so the lowest heat that will maintain the rocking is good. When the regulator starts to rock, set the timer for 15 minutes. At the end of the 15 minutes, turn the heat off and just let the pot sit for another 10 minutes. At the end of the 10 minutes, you can finish releasing the pressure, open the lid and fluff the rice. Some people like to then turn the heat back on to dry out the rice a bit, but I don't do that. As I was busy breading the chicken strips from the last post, I let the lid stay on for a little longer. It probably sat for another 5 minutes or so. It won't hurt it if you don't release the pressure at the exact second.

*(I had 2 2/3 cups of long-grain brown, so I filled the rest of the cup up with long-grain white rice.) Just use what you have!

You can use less rice/liquid. I used 2 cups of liquid for each cup of rice. I've read where you can only use 1 1/2 cups of liquid for each cup of rice and you will have a dryer rice, but I like mine a little more sticky. If you cut the amount of rice/liquid, you can then cut the amount of spices. I just spice things to taste, but some people want specifics so I try to oblige.

I like this served with Aji Picante which is a dish I learned to make in Colombia. The recipe is also on the same page as the yellow rice is, just down a little further.

The chicken and rice is another dish that can be frozen. I'd freeze it in meal-size portions - but then I live alone and this much rice won't get eaten at one sitting and I don't want to eat it all week. lol