Instant Pot Creamy Parmesan Chicken And Rice Recipe

Creamy Parmesan Instant Pot Chicken and Rice The …

WEBJan 18, 2021 · Stir: Cook until it is almost tender and then add the chicken. Sprinkle the Italian seasoning and salt and pepper. Continue to sauté …

Rating: 4.7/5(3)
1. Set the instant pot to sauté. Add in olive oil and onion. Cook until it is almost tender and then add the chicken. Add the Italian seasoning and salt and pepper. Continue to sauté until no longer pink.
2. Add in the chicken broth, rice, and mushrooms. Cover your instant pot and make sure it is in the sealed position. Cook on manual high for 8 minutes. Carefully quick release the remaining pressure.
3. Stir in the heavy cream and Parmesan Cheese. Serve with freshly shredded cheese and chopped parsley for garnish.

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Creamy Parmesan One Pot Chicken and Rice The …

WEBJan 26, 2018 · Cook and stir for 5 minutes until chicken is golden on all sides. Add the garlic and cook for one more minute, stirring constantly. …

Rating: 5/5(556)
1. Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
2. Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
3. Cook and stir for 5 minutes until chicken is golden on all sides.
4. Add the garlic and cook for one more minute, stirring constantly.

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Instant Pot Chicken and Rice Tested by Amy + Jacky

WEBJun 28, 2022 · Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper. Add 1 tbsp (15ml) …

Rating: 5/5(110)
1. Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom). Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.
2. Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
3. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
4. Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.

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Instant Pot Parmesan Chicken and Rice with Mushrooms

WEBFeb 18, 2019 · Instructions. Set Instant Pot to SAUTE. Rub chicken with oil, then season all over with salt and pepper to taste, garlic powder, and …

Rating: 4.7/5(108)
1. Set Instant Pot to SAUTE. Rub chicken with oil, then season all over with salt and pepper to taste, garlic powder, and 1 teaspoon dried herbs. Add chicken to pot, brown for 1-2 minutes on each side, then transfer to a plate.
2. Add butter and garlic to the pot and stir 1-2 minutes until butter is melted and garlic lightly browned and fragrant. Add mushrooms and stir for 2-3 minutes until browned.
3. For white rice: Stir rice and 1 cup of broth into the pot. Add 1 teaspoon dried herbs. Set steam rack in the pot with the handles up. Place chicken on the rack. Cover and set to PRESSURE COOK or MANUAL for 5 minutes. Cook, then do a natural release for 5 minutes, remove lid.
4. For brown rice: Stir rice and 1 1/2 cups of broth into the pot. Add 1 teaspoon dried herbs. Set steam rack in the pot with the handles up. Cover and set to PRESSURE COOK or MANUAL for 10 minutes. Cook, then do a quick release, then place chicken in the pot on the rack and return the lid. Set to PRESSURE COOK or MANUAL for 5 minutes, cook, then natural release for 5 minutes.

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