Chicken and Rice Stracciatella
When cold and flu season are upon us, this recipe always brings comfort when you are feeling a bit under the weather, or just want something that warms your tummy, but is not too heavy. Traditional stracciatella does not have chicken or rice in it, but it adds a bit of substance when you want something light, but filling.
Ingredients
-
6 cups chicken broth
-
1 ½ cups diced rotisserie chicken meat
-
¼ cup long grain rice
-
3 eggs
-
3 tablespoons finely grated Parmigiano-Reggiano cheese
-
freshly ground black pepper to taste
-
1 teaspoon chopped fresh parsley (Optional)
Description
-
Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
-
Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
-
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.
Related Recipes
Basmati Rice Pilaf
Wonderful flavor and textured rice dish....
Cheesy Zucchini Rice
This zucchini rice with cheese and herbs tastes similar to a risotto, but it takes a lot less effort...
Golden Rice Cakes with Sweet Potato-Ginger Sauce
These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The gi...