SUPER FAST / MODIFIED QUICK RELEASE / CAN BE GLUTEN-FREE

Chicken and Rice Casserole

4 to 6 servings

This is really a chicken, sausage, and rice casserole. The addition of a little porky goodness turns the family favorite into something special even on a Wednesday night. It’s like a cross between arroz con pollo and the well-known American stand-by.

1 tablespoon butter

¾ pound smoked pork sausage links, such as kielbasa, cut into 1-inch pieces

1 medium yellow onion, chopped (1 cup)

1½ pounds boneless skinless chicken thighs, any large bits of fat removed, the meat cut into 1-inch pieces

1 cup raw long-grain white rice, preferably basmati

1 cup shelled peas (if frozen, no need to thaw)

1½ teaspoons mild paprika

½ teaspoon dried sage

½ teaspoon dried thyme

¼ teaspoon table salt

2 cups chicken broth

1.

Press the button for: SAUTÉ

Set it for: MEDIUM, NORMAL, or CUSTOM 300°F

Set the time for: 15 minutes

If necessary, press: START

2. Warm the butter in a 6-quart cooker for a minute or two. Add the sausage and cook, stirring occasionally, until it begins to brown at the edges, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the chicken and stir just until it loses its raw, pink color, about 2 minutes.

3. Stir in the rice, peas, paprika, sage, thyme, and salt until uniform. Stir in the broth, turn off the SAUTÉ function, and scrape every speck of browned stuff off the pot’s bottom. Lock the lid onto the cooker.

4.

Set the machine for: PRESSURE COOK

Set the level for: MAX

The valve must be:

Set the time for: 10 minutes with the KEEP WARM setting off

If necessary, press: START

Set the machine for: PRESSURE COOK or MANUAL

Set the level for: HIGH

The valve must be: Closed

Set the time for: 12 minutes with the KEEP WARM setting off

If necessary, press: START

5. Use the quick-release function to bring the pot’s pressure back to normal—but do not open the cooker. Set it aside with the lid latched and the pressure valve open for 10 minutes. Unlatch the lid, open the pot, and stir well before serving.

Beyond

• You must halve the recipe for a 3-quart cooker.

• For an 8-quart cooker, you must increase all the ingredients by 50 percent.

• If you want to omit the sausage and return to a more standard rendition, use 2 pounds of boneless, skinless chicken thighs.

• For a bit more heft, add 1 stemmed, cored, and chopped medium bell pepper (of any color) with the onion.

• Also try adding up to ½ pound thinly sliced white or brown button mushrooms with the onions. Cook, stirring occasionally, until the mushrooms give off their liquid and it reduces to a glaze, about 6 minutes.

• For more kick, substitute mild or hot smoked paprika for the regular paprika.