Pressed for time for dinner? No problem! Just place all the ingredients into your pressure cooker and wait for the magic to happen. Using a pressure cooker is like creating magic in your very own kitchen. I mean, your meals that would take hours to cook get done so quickly! I love how tender and juicy these chicken breasts come out. You’d think they’d be rubbery after cooking so quickly but they are not in the least.
I love how economical this recipe is to make and how quickly it cooks up. When have you ever been able to cook chicken in 15 minutes?
Ingredients
3 chicken pieces
2 tablespoons lemon juice
1/2 teaspoon Morton salt
1 teaspoon McCormick paprika
1/4 teaspoon pepper
1 cup Gold Medal flour
3 tablespoons Wesson oil
1/4 teaspoon rosemary
2 1/2 cups water
1 cup long grain rice, uncooked
1 (10 1/2 oz) can cream of mushroom soup
1 cup Daisy sour cream
Sprinkle chicken with lemon juice. Set aside for 15 minutes.
Combine flour, salt, pepper and paprika. Coat chicken with flour mixture. Heat cooker; add oil and brown chicken. Sprinkle with rosemary. Add water and rice. Cover and bring to pressure. Cook for 15 minutes.
Place rice and chicken on a platter to serve. Add soup and stir until smooth. Gradually stir in sour cream, mixing thoroughly. Pour gravy over chicken and rice.
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Quick Tip: This meal is perfect for when the dinner bell is ringing and you haven’t planned anything yet. It only takes 15 minutes to cook in the pressure cooker!
