Chicken Souvlaki Rice Pressure Cooker Recipes

Steps:

• Dice the chicken to about ¾ to 1 inch cubes and place in a mixing bowl.
• Add the rest of the marinade ingredients to the chicken and mix together. Set this aside to marinate for 5-10 minutes. (I used the juice from 2 Thai limes, they are small, due to my location, it works equally as well.)
• To your pressure cooker, add the dry rice and broth.
• After the chicken has marinated for 5-10 minutes, give the chicken a stir then use a spoon and place the chicken on top of the rice in the cooker, any marinade in the bowl, pour that over the chicken as well, do not mix together.
• Place the lid on the pressure cooker and lock in place, add the weight to the top. Place on high heat until the weight starts to spin and vent pressure then reduce the heat to low or medium low, so the weight still spins. Set your timer for 4 minutes.
• When 4 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Set your timer for 5 minutes (this is a natural pressure release, just letting the cooker cool).
• When 5 minutes, use a chopstick or wooden spoon and tilt the weight for 10 seconds to vent pressure then release for a few seconds, then repeat this procedure until you have indication of zero pressure, such as the lid lock pin drops. This is a forced pressure release. (I rarely use the forced method because it creates a violent boiling affect, but it works very well with this recipe.)
• When you have indications of zero pressure in the cooker, removed the weight then remove the lid.
• Give the chicken and rice a stir.
• Serve with sides of your choice.

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Steps:

• In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.