Classic chicken and rice adapted for the pressure cooker! Combine everything in the pot and come back to a perfectly cooked casserole. Easy, cozy weeknight dinner. For the casserole:<\/strong><\/p>\n To serve:<\/strong><\/p>\n In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set it aside.<\/p>\n Saut\u00e9 the vegetables in the pressure cooker:<\/strong><\/p>\n Select the \u201cSaut\u00e9\u201d setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)<\/p>\n Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and saut\u00e9 for 1 more minute.<\/p>\n Add the chicken:<\/strong><\/p>\n Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it\u2019s fine if they\u2019re still a little pink in the middle).<\/p>\n Add the rice and the sauce:<\/strong><\/p>\n Use your spatula to pat the chicken and vegetables down into an even layer. Sprinkle the rice over the top of the chicken in an even layer.<\/p>\n Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.<\/p>\n Pressure cook the chicken and rice:<\/strong><\/p>\n Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the \u201cSealing\u201d position. Cancel the \u201cSaut\u00e9\u201d program on the pressure cooker, then select the \u201cManual\u201d or \u201cPressure Cook\u201d setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)<\/p>\n The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.<\/p>\n Let the pressure release naturally for at least 10 minutes, then quick release the pressure:<\/p>\n by immediately moving the vent from \u201cSealing\u201d to \u201cVenting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.<\/p>\n The sauce may look a little bit separated when you initially open the pot. Don\u2019t worry, it\u2019s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.<\/p>\n Serve the casserole:<\/strong><\/p>\n Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.<\/p>\n Leftovers will keep for about a week and can be warmed in the microwave.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 to 6 Adapted from: Simply Recipes Classic chicken and rice adapted for the pressure cooker! Combine everything in the pot and come back to a perfectly cooked casserole. Easy, cozy weeknight dinner. Prep: 20 Cook: 25 For the sauce: \u00bccup dry sherry \u00becup chicken broth \u00bdcup sour cream \u00bccup heavy cream 1\u00bdtsp Italian seasoning 1\u00bctsp salt \u00bdtsp ground pepper \u00bdtsp paprika For the casserole: 1TBS olive oil 1medium onion, diced \u00bdlb cremini mushrooms, sliced 2cloves garlic, minced 1\u00bdlb…<\/p>\n
\nPrep: 20 Cook: 25
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\nFor the sauce:<\/strong><\/p>\n\n
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\nWhisk together the sauce:<\/strong><\/p>\n