Chicken & Rice for Dogs and Tutorial

A bland diet of chicken and rice is sometimes prescribed for dogs when they have upset stomachs.  The easiest, most perfect way to make both at the same time is in the pressure cooker.

Chicken & Rice for Dogs

Yield:  varies

Approximate Total Time:  1 hour

Electric Pressure Cooker Size:  6 quarts

2-4 boneless, skinless chicken breasts, fresh or frozen

1 cup uncooked long grain rice, rinsed*

1 cup water*

Pour 1.5 cups of water into the pressure cooker pot. Place the desired amount of chicken breasts into the pot. They can be fresh or frozen but need to be placed in one layer. Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.

In a 1.5 qt. heatproof bowl**, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 22 minutes on High pressure.  Once the 22-minute cooking cycle is complete, allow the pressure to release naturally.

Remove lid.  Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred. Once cooled, serve according to the ratio and frequency recommended by your veterinarian.

Click here for printable format

*If more rice is desired, increase the rinsed rice to two cups and the water to two cups.  No change in time or size of bowl is needed.

**Because of the high pressure, I recommend a stainless steel bowl for PIP (pot-in-pot) cooking.  This is the one I use:  https://www.amazon.com/Tovolo-Stainless-Steel-Mixing-Quart/dp/B001C0B02E/ref=sr_1_3?ie=UTF8&qid=1539612149&sr=8-3&keywords=1.5+qt+stainless+steel+bowl

Chicken & Rice for Dogs 101:

Pour 1.5 cups of water into the pressure cooker pot. Place the desired amount of chicken breasts into the pot. They can be fresh or frozen but need to be placed in one layer. Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.

In a 1.5 qt. heatproof bowl, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet: 

Remove lid.  Look how perfectly the rice cooked!

Remove bowl of rice and fluff with a fork.  Remove chicken from pot and shred. Once cooled, serve according to the ratio and frequency recommended by your veterinarian.