How to make
I washed the rice well under cold water, strained it and spread it out onto a tray to dry.
I put the chicken drumsticks in the Instant Pot, covered them with hot water, seasoned them with salt and set it on high pressure for 7 minutes. I manually released the steam, removed them from the broth and set them aside to cool. I kept the water (broth) in which they were boiled to use it.
I poured the semi-dried rice into the same container and added 2 1/2 cups (600 ml) of water. (1:1, 50). I turned it on to low pressure for 6 minutes and let the pressure just drop after the program finished.
When the rice was ready, I immediately poured cold water into it and then strained it. I transferred it into a small dish, seasoned with salt and dried mint, covered with a towel and set it aside. I rinsed the bowl of the appliance.
I poured some of the chicken broth into the bottom of the dish and added the shredded chicken. I seasoned with savory herb, crushed the dry chicken broth, added salt and cumin.
While the meat was simmering, I mixed the cooking cream with a packet of Maggie - Chicken with 4 Cheeses.
I added a little more of the liquid chicken broth to the simmering meat. I stirred and left it to simmer for about 3-4 minutes.
In a small baking pan, I arranged the rice on the bottom. I surrounded it with the corn and poured the chicken with the sauce in the middle.
The Instant Pot Chicken with Rice is a delicious and filling suggestion for fans of the classic chicken with rice.
