Smoked Salmon Chowder
Chicken Satay Rice
| By : |
Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.
| Servings |
4 Portions
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Ingredients
- 1½ cups natural jarred tomatoes chopped and with their juice
- 2 cups chicken broth that is flavorful
- 2 tbsp peanut butter
- 1 tbsp oil
- 1 lb (500 g) chicken breast cut into strips
- 1 onion minced
- 1 tsp cumin
- 2 tsp cilantro seeds ground or crushed
- 1⅓ cups Basmati rice rinsed (this point is important)
- 5 oz (150 g) frozen green beans
- cilantro as garnish
- chopped peanuts as garnish
Ingredients
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Instructions
- Combine the tomatoes with the chicken broth and peanut butter.
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the olive oil, once hot add the chicken strips, cook until golden brown and cooked through, then remove and set aside. Add onion; cook, stirring, for 2 minutes or until soft. Add the seasonings and stir for 1 minute. When done, press Cancel.
- Add the broth mixture, stir well to make sure there are no onions stuck to the bottom (as this can burn and turn off the pot). Add the rice and stir. Add the chicken strips and green beans.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and let rest for 5 Minutes.
- Fluff with a fork and serve immediately. Garnish with cilantro and chopped peanuts.
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