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Mexican Chicken & Wild Rice by Pressure

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 Tbsp. butter
  • 4 frozen skinless boneless chicken breasts
  • 1 - 2 Tbsp. dehydrated onions
  • Salt & pepper to taste
  • 2 stalks celery, diced
  • 1 large or 2 smaller carrots, sliced
  • 3/4 cup organic wild rice mix
  • 2 cups boiling water
  • 2 chicken bouillon cubes
  • 1 can (7 oz.) fire roasted diced green chilies
  • 1 can (4 oz.) sliced mushrooms, drained
make it
In electric pressure cooker inner pan, set on brown or saute, melt butter, to which you add your seasoned, frozen chicken breasts and lightly brown for a few minutes on each side. While that is cooking, slice and dice your celery and carrots and set aside. Remove your browned chicken breasts, leaving in the butter and chicken juices and set aside.

To the inner bowl you browned your chicken breasts in, add the wild rice mix, the celery and carrots, the boiling water to which you added the bouillon cubes and stirred till dissolved. Stir all to even out mixture. Place the chicken breasts on top of the rice and veggie mixture, and pressure cook for 10 minutes on rice setting.

Quick release pressure, open lid, place chilies on chicken and rice, on top of that add drained mushrooms. Replace lid, and pressure cook again for 10 minutes again using rice setting. When the cycle has finished, quickly release pressure, open, stir mixture and serve.
To say this is delicious is such an understatement. Pressure cooking infuses the flavor into every bite. Guests and/or family always rave about the tastiness of this quick dish -- and the chicken is so moist and tasty, it's unbelievable. Enjoy a quick meal without spending a lot of time in the kitchen.
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