Name: Pressure Cooker Chicken and Rice | Lazy Recipes
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Ingredients: 300 g chicken (boneless); 2 cups brown rice (rinsed and soaked for 15 min); 1 large carrot (finely diced (approx. 1 cup)); 8-10 french beans (chopped (approx. 1/2 cup)); 1 cup onion paste (made with around 2 medium-sized onions); 2 tbsp ginger-garlic paste; 3 bay leaves; 2-3 green cardamom; 1 black cardamom; 1/2 inch cinnamon stick (broken in pieces); 2 cloves; 1 tsp turmeric powder; 1.5 tsp tap garam masala powder; 1 tsp coriander powder; 1.5 tsp black pepper powder; Salt to taste; 4 cups water; 3-4 tbsp oil

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This pressure cooker chicken and rice recipe is an excellent option for your lunch or dinner. It is quick and easy to make, doesn’t require too much effort and the entire recipe is made in one pot.

Pressure Cooker Chicken and Rice | Lazy Recipes

To make this one-pot chicken rice you’ll need a pressure cooker or an instant pot. Both will work really well. And the ingredients used in this recipe are also very simple. Here I have used boneless chicken, brown rice, some veggies, onion paste, ginger-garlic paste and a bunch of Indian spice.

What are lazy recipes?

These are some super quick and easy recipes for when you are feeling extra lazy. They are also great for people who don’t have enough time to cook or are not very confident about their cooking skills or who don’t enjoy cooking.

These recipes are excellent for mid-week lunch or dinner. Or you can also make them over the weekends when all you want to do is relax. All these recipes are fuss-free i.e. they don’t require a ton of effort, you don’t have to spend a lot of time in the kitchen, they are very simple to put together and requires little attention when it’s on the stovetop.

So if you are looking for a comforting and satisfying meal that is made with minimum efforts. Then do subscribe to my blog or follow me on Facebook and Instagram, because I will be sharing some really delicious and easy (lazy) recipes every month.

Recipe Tip:

Onion or ginger-garlic paste: To make the cooking process easier, I will recommend you to make the onion and ginger-garlic paste in advance, like over the weekend or whenever you are free. Simply store them in airtight containers and refrigerate them. So whenever you want to cook this one-pot dish or any other dish, you can just take them out and start cooking. Believe me, it will save a lot of time.
Chopped Veggies: Just like the above, you can also chop all the veggies in advance and refrigerate them in airtight containers.

Prep Time: 2 min | Cook Time: 20 min | Total Time: 22 min

Serves: 4 people

Ingredients:

300 g chicken, boneless
2 cups brown rice, rinsed and soaked for 15 minutes
1 large carrot, finely diced (approx. 1 cup)
8-10 french beans, chopped (approx. 1/2 cup)
1 cup onion paste, made with around 2 medium-sized onions
2 tbsp ginger-garlic paste
3 bay leaves
2-3 green cardamom
1 black cardamom
1/2 inch cinnamon stick, broken in pieces
2 cloves
1 tsp turmeric powder
1.5 tsp tap garam masala powder
1 tsp coriander powder
1.5 tsp black pepper powder
Salt to taste
4 cups water
3-4 tbsp oil

Cooking Direction:

Heat oil in a pressure cooker over a medium flame. Then add bay leaves, green cardamom, black cardamom, cinnamon stick, and cloves. Cook the whole spices for 1-2 minutes or until they are fragrant.

Add raw onion paste and cook for 2-3 minutes. Raw onion paste might contain a little moisture. So cook it for a few minutes until all the water in the onion paste evaporates and the raw smell goes away.

Then add ginger and garlic paste. Cook for a couple of minutes.

Add the chicken pieces. Give it a good mix.

Add turmeric powder, coriander powder, black pepper powder, garam masala powder and salt. Mix well and cook for 2-3 minutes.

Add the brown rice. Mix again and cook for another 2-3 minutes.

Then add the chopped carrots and french beans. Mix and cook for a minute.

Pour water in the cooker. Always remember the amount of water should always be double the amount of rice. Or if you dip your finger/spoon into the water, then the level of rice should be 1 inch below the level of water.

Secure the lid and pressure cook it over a high flame.

After the first whistle, lower the flame to medium-low and cook for a few minutes.

Then after the second whistle, turn the flame off. Allow it to stay undisturbed for a couple of minutes.

Release the pressure, whatever is still trapped inside, open the lid carefully. Give it a gentle stir.

Serve it hot with some salad.