Add a few splashes of warm water and than reheat the creamy chicken and rice in the microwave oven until warm or hot. Microwave oven: This creamy chicken and rice dinner thickens further when stored in the fridge or freezer. Thaw in the fridge overnight and follow the reheating directions shared below. Do follow the reheating directions shared below.įreezer: Store the instant pot chicken and rice in individual freezer safe containers or bags for up to 3 months. Pressure cooker creamy chicken and rice Storageįridge: Creamy chicken and rice instant pot recipe will last for 5 days in the fridge. How to make instant pot creamy chicken and rice?įind the detailed step by step recipe along with measurements + Video at the bottom of the post. This will prevent the cheese from curdling. This will create a velvety creaminess and make the recipe so rich & yummy! Add the cheese after the pressure cooking cycle is over. Do add the cream of chicken soup before the pressure cooking cycle. Extra creaminess: Use cream of chicken soup and sharp cheddar cheese (see subs above).This will loosen any stuck food particles and prevent the BURN error. No BURN error: Rinse the rice very well as stated above and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula.This will help remove the surface starch from the rice and hence, prevent the rice from getting mushy. Non mushy Rice secret: Rinse the rice under running tap water several times until clear water runs through.Garnish: Use dried or fresh chopped parsley and lemon wedges as a garnish.Liquid: Water with better than bouillon stirred in.You won't need the store bought chicken stocks ever again. Stir it warm water to make an instant homemade flavorful stock. Better than Bouillon: Better than bouillon chicken base is what I used.You can also sub it with cream of mushroom soup if you love mushrooms. If your worried about calories you can skip adding the cream of chicken soup and add the cheese instead. Cream of chicken soup: This totally give the whole recipe a delicious facelift.You can also use 1:1 sharp cheddar : Colby jack or Monterey Jack. Cheese: Extra sharp cheddar cheese grated from a block or pre-shredded.You can sub it with extra light or light olive oil. Don't skip the nutmeg, it adds a great depth of flavor to this easy chicken and rice instant pot recipe. You can use ground black pepper instead of fresh cracked pepper. Seasonings: Nutmeg, Fresh cracked pepper and salt according to your own personal taste preference.It has a pungent flavor which won't go very well with this instant pot chicken and rice casserole. Aromatics: Yellow onion and minced garlic.Rest of the recipe would remain the same. In that case the cook time would be 5 mins followed by 10 mins natural pressure release. Rice: I used regular store brand white long grain rice.If you prefer dark meat use chicken thighs. Chicken: I used thawed frozen chicken breasts.
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