Quick Chicken Rice Pilaf Recipe

Quick Chicken Rice Pilaf

A grain, such as rice or cracked wheat, browned in oil and cooked in a seasoned broth.  Oh that sounds good. Pilaf, an English term borrowed directly from Turkish but ultimately derived from Classical Persian پلو, which is pronounced [pa’lau], finds its first literary reference with Alexander the Great  (356-323 BC). With just a hint of Indian spices this quick and tasty 1-pot meal made with chunked pieces of chicken and your favorite veggies made a great dish for us.  We were creative with the veggies and our opinion is use whatcha’ got.

Serves 4:  Any veggies will do!

Pressure Cooker Chicken Pilaf Recipe Ingredients:
2 tablespoons oil
4 boneless chicken breasts (you may want to use 1 or 2 instead, we were happy with 1 large chicken breast)
1 onion, chopped
1 cup uncooked long-grain white (or brown) rice
2 cups vegetables (peas, carrots, corn) frozen or fresh.
We chopped up what we had in the fridge: broccoli, carrots, and mushrooms
1 (14-ounce) can chicken broth
1 teaspoon curry powder
half of a cinnamon stick. (No worries if you don’t have a stick: 1/2 tsp ground cinnamon will do)
1 bay leaf (If you don’t have it, that’s OK –  But if you do, it’s a nice addition)

We always like to have our veggies chopped and cut first, that way they are ready to go and don’t interfere with meat preparation or timing when things are hot.

Chicken Pilaf Ingredients

Chicken rice pilaf ingredients

As mentioned above we used what we had fresh in the fridge: Broccoli, mushrooms, carrots.  Frozen mixed veggies such as peas, corn, and carrots would be a fast substitute if you are pressed for time.

Chopped Veggies

Chop 'em if you got 'em

Your next goal is to lightly brown the chicken.  Start by heating a little bit of oil in your pressure cooker pot on medium heat.  Throw ’em in the pot  (OK maybe place them gently) and and flip after a minute or two until both side are yes, golden brown.  The real cooking gets done under pressure. Take the out and cut them into bite sized chunks.  While cutting the chicken add the onions into the pot and cook them until a little brown and softened (about 2 to 3 minutes).

Browning the onions

That's the stuff!

Add the rice to the onions, stirring until the rice is coated with the little bit of oil that is cooking the onions.  Hear These Onions Sizzle!

Add in the rest

Add in the rest

Add in the rest of the ingredients: frozen or fresh vegetables, cut chicken pieces, broth, cinnamon stick, curry powder, bay leaf, and 1 and 1/2 cups of water.  Stir it all around.

Lock the pressure cooker lid into place and bring the stove to high heat.  Heat until the pressure cooker reaches 15 psi indicated by steady steam.

pressure cooker steady steam

The pressure cooker indicated 15psi by releasing a small steady amount of steam.

After reaching pressure and turning the heat down to medium/low (just enough to maintain that pressure or level of steam rocking), cook for 5 minutes

Carefully open the lid after the safety lock has dropped back down (don’t worry, you won’t be able to open it until the pressure has equalized, there will be some steam though).

Chicken rice pilaf in pot

Lookin' good

Remove the bay leaf and cinnamon stick and fluff with a fork.

Quick chicken rice pilaf

Quick Chicken Pilaf. Job well done!

How did it come out for you?

Original pressure cooker recipe adapted from: Miss Vickie’s Big Book of Pressure Cooker Recipes

Thanks for reading.

"I was 32 when I started cooking; up until then, I just ate." ~Julia Child  
Why learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...

In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

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{ 5 comments… read them below or add one }

judy March 11, 2012 at 10:14 pm

This was dee-licious! I used 2 golden beets, 1/3 cup red cabbage,1 orange pepper, 1 turnip. And I used 1 cup quinoa instead of rice.

Leslie March 14, 2012 at 10:56 pm

@Judy those substitutions sound great! Glad you liked the recipe

a beginner August 31, 2012 at 8:16 pm


Thanks for all these receipes. I just bought a pressure cooker and am trying it out for the first time.

I had a question, does nutrition stay in with these veggies with a pressure cooker, I cannot find much info online regarding this.

Like the brocolli in this receipe, will the nutrition stay in the brocolli with a pressure cooker, or is the heat so high that all the nutrition just goes away.

Thank you!

Lev January 26, 2013 at 1:39 pm

Cooking time of 5 min doesn’t seem right for brown rice.

Juliette October 25, 2013 at 1:43 am

Hello, I’m new to pressure cooking and have an electronic cooker. I do have the choices of high and low. Do you know what the correct timing for this recipe would be?

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