Allow chicken to marinate for 10 minutes. Using hands or tongs, ensure the oil and seasoning evenly coats the chicken. Step 3 Add all level two ingredients to a large bowl. Step 2 Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Close the lid and let stand for 10 to 15 minutes or until the rice is tender and the broccoli is tender-crisp (this gives the rice time to absorb more liquid for the perfect creamy consistency). Place all Level 1 ingredients in the pot and stir to combine. When done, press Cancel and use the quick release method to release the pressure.Īdd the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). Ive been taught to never quick release meat and Im sorry I broke the rule. Lock the lid and close the pressure release valve. I was excited to try this after seeing the recipe in my can. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done). Layer the chicken, onion powder, rice and 1/4 cup cheese in the pot. Spray the inside of a 6-quart Instant Pot® with vegetable cooking spray.
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