Ingredients

The following ingredients have 5 Servings
  • 3-4 Boneless-Skinless Chicken Breasts (or Thighs*)
  • Salt ((to season chicken))
  • Pepper ((to season chicken))
  • Garlic Powder ((to season chicken))
  • Onion Powder ((to season chicken))
  • 1 1/2 cups Long Grain White Rice ((rinsed very well))
  • 1 1/2 cups Water
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 1 Small Onion ((Cut in half and thinly sliced in to half rings))
  • 2 Garlic Cloves ((pressed or finely minced))
  • 1 (10 oz) Can Condensed French Onion Soup
  • 2 cups Beef Broth
  • 2 Tbsp Soy Sauce ((low sodium))
  • 1 Packet Onion Soup Mix, (dry (one envelope))
  • 4-6 slices Swiss Cheese ((or provolone))

Instruction

  • Season the chicken on both sides by sprinkling with the salt, pepper, garlic powder, and onion powder. Set aside.
  • Rinse the rice well, until the water mostly runs clear. Strain and add to a 7" or 6" pan (I use one of the ekovana stackable stainless pans). Add the 1 1/2 cups water to the rice in the pan and set aside.
  • Turn the pot on Sauté mode (Normal heat). When the display reads Hot, add the oil and butter.
  • Add the chicken and brown it a little on both sides. Then remove it to a plate.
  • Add the onion to the pot and cook, stirring occasionally, until translucent.
  • Add garlic and cook for a few seconds, stirring constantly, until you start to smell it. Careful not to let it burn.
  • Add the condensed French onion soup, beef broth, soy sauce, and onion soup mix. Stir well, scraping any brown bits off of the bottom of the pot (deglaze).
  • Let the contents heat up and just start to simmer.
  • Place the chicken back in the pot, trying not to overlap it by much. It will submerge a bit, and that's okay.
  • Add a tall legged trivet to the pot and set the pan of rice on it, uncovered.
  • Put the lid on the pot and set the steam release knob to the Sealing position.
  • Cancel the Sauté mode and press the Manual (or Pressure Cook) button, then the + or - button to choose 6 minutes. The pot will take several minutes to come to pressure.
  • When the cook cycle ends and the machine beeps, let the pot go into a natural pressure release for 7 minutes. Then manually release any remaining pressure. Turn off the pot.
  • Turn on oven broiler to 375 degrees F.
  • Open the lid after the pin drops and remove pan of rice (careful!).
  • Transfer the rice to a casserole dish.
  • Lay chicken on top of the rice. Press the chicken down into the rice a little so it is even with the top of the rice.
  • Pour the soup mixture from the pot over the chicken and rice. Then lay the cheese slices on top in one layer.
  • Set under the broiler just long enough to melt the cheese, not to brown it. You want the cheese creamy, and you don't want to dry out the chicken.
  • Serve.