Popular Topics

Pressure Cooker Lemon-Thyme Chicken & Rice

5 1

No one loves a one-dish dinner more than the cook.  Our easy and delicious recipe for Lemon-Thyme Chicken & Rice takes only 10 minutes to pull together and is even better because it cooks in half the time in your pressure cooker.  

serves 6 people

Ingredients

cost per recipe: $7.46

The price is determined by the national average.

  • 3

    pounds chicken parts, skin removed

  • 1

    teaspoon ground black pepper

  • 1

    teaspoon kosher salt

  • 2

    teaspoons dried thyme, crushed

  • 2

    tablespoons vegetable oil

  • 1

    carton (32 ounces) Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1 1/2

    cups uncooked parboiled long-grain white rice (parboiled rice is sometimes called converted rice)

  • 1

    cup white wine

  • 1/4

    cup lemon juice

  • 6

    cloves garlic, minced

view nutrition info

How to Make It

Season the chicken with the black pepper, salt and thyme. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Pour off any fat. Increase the heat to high.  Stir the broth, rice, wine, lemon juice and garlic in the cooker and heat to a boil. Reduce the heat to medium.  Close the cooker and cook for 10 minutes. Remove the cooker from the heat and quick-release the pressure.  Carefully open the cooker.  Remove the chicken, cover and keep warm. Increase the heat to high.  Cook the broth and rice mixture, uncovered, for 8 minutes or until the liquid is reduced by half (the mixture will be creamy, like risotto).  Serve the chicken over the rice mixture and garnish with chopped fresh parsley and lemon slices, if desired.
Step 1

Season the chicken with the black pepper, salt and thyme. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Pour off any fat.

Step 2

Increase the heat to high.  Stir the broth, rice, wine, lemon juice and garlic in the cooker and heat to a boil.

Step 3

Reduce the heat to medium.  Close the cooker and cook for 10 minutes. Remove the cooker from the heat and quick-release the pressure.  Carefully open the cooker.  Remove the chicken, cover and keep warm.

Step 4

Increase the heat to high.  Cook the broth and rice mixture, uncovered, for 8 minutes or until the liquid is reduced by half (the mixture will be creamy, like risotto).  Serve the chicken over the rice mixture and garnish with chopped fresh parsley and lemon slices, if desired.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

(32 ounces) Swanson® Chicken Broth

(32 ounces) Swanson® Chicken Broth

Ratings & Reviews

(1)
  • Carol N.

    April 14, 2008

    Pressure Cooker Lemon-Thyme Chicken

    This is a delicious recipe. I added chopped onion and a little garlic.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed