Tonight’s dinner is a pressure cooker meal… 15 minutes cooking time, no fuss! Here’s what you’ll need:

To start, heat a tablespoon of ghee or olive oil in the pressure cooker on the “sautee” setting. 

Add the chicken, skin side down, and cook until brown, 4 to 5 minutes. 

Remove the chicken to a plate, and add the onion and 1/2 teaspoon salt to the pan. 

Cook until softened, about 5 minutes. Add 2 cloves minced garlic, and 1 1/2 cups long grain white rice and cook 30 to 60 seconds, until garlic is fragrant. 

Stir in 2 cups water and 2 teaspoons better than bouillon chicken broth base, scraping the bottom of the pan to loosen any stuck bits. Be sure to get any rice stuck to the sides off.

Add chicken, skin side up.

Turn off the sautee setting, add the lid with the valve set to sealing, and set for high pressure 15 minutes. 

Once the cooking time is up, turn the valve to quick release the pressure, then remove the lid. 

Remove the chicken to a cutting board. Stir 4 ounces baby spinach and 2 ounces feta cheese into the rice. 

Serve! The chicken is fall off the bone tender, and the rice is creamy and cheesy!

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