Dinner
Quick Chicken and Rice
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: *Must use brown rice. White rice cooks too quickly and will be mushy and overcooked.
Cooking mode
Step-by-step instruction without your screen going to sleep
- 2 tablespoons extra-virgin olive oil
- 1 pound mushrooms, cleaned, sliced
- 2 cups long grain brown rice*
- 1/2 cup white wine
- 2 cups chicken stock
- 1 3/4 pounds boneless, skinless chicken thighs
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1/2 teaspoon ground white pepper
- 1/8 teaspoon cayenne pepper
- 1 bag (16 ounces) frozen peas and carrots
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Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
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Step 2
After 5 minutes, add oil and mushrooms to the pot. Sauté for 5 minutes, stirring frequently.
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Step 3
Add remaining ingredients, except frozen peas and carrots, to the pot and stir to combine.
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Step 4
Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 5
Select PRESSURE and set to HIGH. Set time to 22 minutes. Select START/STOP to begin.
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Step 6
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 7
Stir in the frozen vegetables and allow to heat through for 4 to 5 minutes, then serve.
