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#NUTRI NINJA CHICKEN AND RICE HOW TO#

For example, 1 1/2 teaspoons of fresh thyme would mean using only 1/2 t. If a fresh herb is called for – say thyme, you’d use only a third the amount called for if using the dried version of that herb. This is a hint for you to remember as well Gary as you continue to cook for you and your wife. I asked how much rosemary she’d used and she said “a couple of tablespoons.” Next time, I said, it would be good to use a lot less – maybe 1/2 to 1 teaspoon at most and also remember that dried spices and herbs are much stronger and more potent than fresh herbs and spices. The next night she brought me a sample of her “enhanced chicken” to taste. I mentioned that rosemary was a good herb to use with chicken but failed to suggest an amount. She had a lot of leftovers and asked how she might bump up the flavor. She’d mentioned that she’d cooked some chicken dish for her family that ended up being pretty bland. Your story reminded me of a grad assistant I once had. You can always add more but you can’t take it out once added. I might also suggest using a light hand with herbs and spices if/when you’re not sure how much of something to use. Barbara has explained well what a pinch and a dash are and her suggestion to use the Internet when you’re not sure about something is a good one.

#NUTRI NINJA CHICKEN AND RICE HOW TO#

When I read your post I had to laugh, Gary – not at you, but with you as we’ve all been there with respect to learning how to cook and what cooking terms mean. Serve with crusty bread, and garnish with fresh parsley if you like.Season with additional salt and pepper to taste. Add milk and half and half and heat through, but do not bring to a boil. Add cubed cream cheese, and stir until cheese is melted.

Select Sauté (adjusted to low if your brand has that capability), and add the cornstarch mixture to the cooking pot, stirring constantly.

In a small bowl, dissolve the cornstarch in water.

When the valve drops, carefully remove the lid.

When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release.

Lock lid in place, select High Pressure and 5 minutes cook time and Start.

Add chicken broth, chicken, wild rice, salt, pepper, red pepper flakes, and parsley to the pressure cooking pot.

When the butter is melted, add the onion, carrot, and celery, and cook, stirring occasionally, until vegetables are tender, about 5 minutes.

Select Sauté and add butter to the pressure cooking pot.

Close the lid and let stand for 10 to 15 minutes or until the rice is tender and the broccoli is tender-crisp (this gives the rice time to absorb more liquid for the perfect creamy consistency). When done, press Cancel and use the quick release method to release the pressure.Īdd the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). Lock the lid and close the pressure release valve. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done). Layer the chicken, onion powder, rice and 1/4 cup cheese in the pot. Spray the inside of a 6-quart Instant Pot® with vegetable cooking spray.

Flavor Variations: For bolder flavor, add your favorite dried herbs or seasonings, sriracha or hot sauce.

If you use larger florets or like your broccoli very tender, you may want to blanch it before adding to the pot (or use thawed frozen, which is already blanched during the freezing process).

Ingredient Note: Using small broccoli florets is important, since they cook quickly in the residual heat of the pot.