Perfect Pressure Cooker Brown Rice

Brown rice comes out perfectly in the pressure cooker.  Just set it and forget it!

Butter not shown.

Perfect Pressure Cooker Brown Rice

Yield:  6 cups

Approximate Total Time:  55 minutes 

Electric Pressure Cooker Size:  6 quarts

2 cups long grain brown rice

2 1/2 cups water

1 tsp. Kosher salt*
1 Tbsp. butter*

Measure rice into a 2-qt. bowl and cover with cold water.  Swish with your fingers to remove starch.  Drain, and continue rinsing the rice using this process until the water is clear.  Drain. Place all ingredients into the pressure cooker pot; stir.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 24 minutes on High pressure.  Once the 24-minute cooking cycle is complete, select CANCEL or unplug the unit. (This will turn off the pressure cooker as any extra heat can cause the rice to stick.) Allow the pressure to release naturally, which will take about 15 minutes. Remove lid, fluff with fork, and serve.

*Salt and butter are optional or can be adjusted as desired.

Note: Use a standard dry measuring cup for the rice and a glass liquid measuring cup for the water.

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Crock Pot Chicken and Dumplings and Tutorial

Comfort food perfection!  Thick, chewy dumplings, tender chicken, and a full-flavored, rich broth are only a slow cooker meal away.  

Celery is called for in the recipe, but I don't use it.

Crock Pot Chicken and Dumplings

Brandie of The Country Cook has many delicious, easy recipes.  The recipe and video for Crock Pot Chicken and Dumplings can be found on Brandie's website The Country Cook:   https://www.thecountrycook.net/crock-pot-chicken-and-dumplings/ 

Crock Pot Chicken and Dumplings 101:

1)  I do not recommend frozen breasts for this recipe.  The USDA recommends using thawed meat in a slow cooker because of the potential hazard of bacteria growing.  https://www.realsimple.com/food-recipes/cooking-tips-techniques/usda-frozen-meat-poultry-slow-cooker

2)  I use 1 tsp. of garlic salt, 1/4 tsp. pepper, and Pillsbury Grands Southern Recipe Southern Homestyle Biscuits.

3)  I recommend a longer cooking time of 6-8 hours on low or until chicken reaches 165 degrees. 

4)  If needed, salt to taste before serving.

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Photos of process:  Flatten each biscuit with the palm of your hand. Cut the biscuits into strips, and then cut down the center:

Put the flour into a bowl, place slices of biscuits into the flour, and toss to coat well:

Drop the coated biscuit slices one by one into the slow cooker. Doing this one at a time will keep them from sticking together when you drop them in, and the flour will thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops are moistened. Do NOT stir:

Enjoy!

Pressure Cooker Long Grain White Rice

Long grain white rice is SO easy in the pressure cooker!  And you can easily adjust the firmness to your preference!

Pressure Cooker Long Grain White Rice

Yield:  6 cups

Approximate Total Time:  35 minutes 

Electric Pressure Cooker Size:  6 quarts

2 cups long grain white rice

2 1/4 cups water

1 tsp. salt*

1 tbsp. butter*

Measure rice into a 2-qt. bowl and cover with cold water.  Swish with your fingers to remove starch.  Drain, and continue rinsing the rice using this process until the water is clear.  Drain.  Combine all ingredients in the pressure cooker pot.  Lock the pressure cooker lid in place and set steam vent to Sealing. Select the RICE button and adjust (if needed) so it's on the "Normal" setting. If your pressure cooker does not have a rice button, select PRESSURE COOK (Manual) and cook for 12 minutes on LOW pressure.  

Once the 12-minute cooking cycle is complete, select CANCEL or unplug the unit. (This will turn off the pressure cooker as any extra heat can cause the rice to stick.) Allow the pressure to release naturally, which will take about 6 minutes. Remove lid, fluff with fork, and serve.

*Salt and butter are optional or can be adjusted as desired.

Note: Use a standard dry measuring cup for the rice and a glass liquid measuring cup for the water.

Rice firmness:

*Al Dente (firmer) texture: Decrease water to 2 cups. Everything else will stay the same. This will yield about 5 cups of rice.

*Softer texture: Increase water to 2 1/2 cups. Everything else will stay the same. This will yield about 6 cups of rice.

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Easy Long Grain Rice

Want perfect long grain rice every time?  Use your microwave!

1 1/2 cups water shown for a firmer rice texture.

Easy Long Grain Rice

1 cup uncooked long grain rice

1 3/4 cups hot water**
1/2 tsp. salt*
1 Tbsp. butter*

Measure rice into a 2-qt. bowl and cover with cold water.  Swish with your fingers to remove starch.  Drain, and continue rinsing the rice using this process until the water is clear.  Drain.  Combine all ingredients in the 2-qt. bowl.  Cover with plastic wrap and vent by turning back one edge at the side of the bowl to form a narrow slot where excess steam can escape.  Microwave at High (100%) for 5 minutes.  Reduce power to Medium (50%).  Microwave until liquid is absorbed and rice is tender, 10-13 minutes.  Fluff with fork before serving.
Yield:  about 3 cups cooked rice

*Salt and butter are optional or can be adjusted as desired.

**Rice firmness:

Al Dente (firmer) texture: Decrease water to 1 1/2 cups. Everything else will stay the same.

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Pressure Cooker Egg Bites

Everyone is raving about the Sous Vide Egg Bites available at Starbucks.  At almost $5 for two, did you know you can make several for a fraction of the cost using your pressure cooker?  Yup, and you can use whatever ingredients you want!

Pressure Cooker Egg Bites

Yield:  7 but varies depending on ingredient quantities

Approximate Total Time:  45 minutes

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/breakfast-breads-and-sandwiches/egg-bites/

Egg Bites 101:

*I use a 6-qt. pressure cooker.

*I used pre-shredded extra sharp cheddar cheese and packaged real bacon bits in the version pictured, and they couldn't have been yummier--or easier!

*Egg bite molds can be purchased several places like Amazon, Kohl's, etc.  I got mine at Kohl's:  https://www.kohls.com/product/prd-3369230/food-network-pressure-cooker-accessory-silicone-egg-bites-with-lid.jsp?prdPV=1

*Once the pressure cooker lid is removed, allow egg bites to rest for 1-2 minutes to settle.  Then remove from pressure cooker, flip onto a plate, and let rest for 5-10 minutes so moisture can evaporate.

*Recipe can be doubled and two egg bite molds can be used:

Two egg bite molds before cooking.

Egg bites right after lid is removed.

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