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Pressure-Cooker Chicken Bog

TOTAL TIME: Prep: 20 min. Cook: 10 min. + releasing YIELD: 8 servings.
Chicken Bog is a South Carolina tradition with lots of variations—think herbs, spices and fresh veggies—but the standard ingredients remain sausage, chicken and rice. This pressure-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 8 ounces smoked sausage, halved and sliced 1/2-inch thick
  • 3 garlic cloves, minced
  • 5 cups chicken broth, divided
  • 2 cups uncooked converted rice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 rotisserie chicken (about 3 pounds), meat removed and shredded
  • Thinly sliced green onions, optional
  • Hot sauce

Directions

  • 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add onion and sausage; cook and stir until sausage is lightly browned. Add garlic; cook 1 minute longer. Press cancel.
  • 2. Stir in 4 cups broth, rice, salt and pepper. Lock lid and close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Rice should be tender.
  • 3. Select saute setting; adjust for low heat. Stir in chicken and remaining broth. Cook until chicken is heated through, about 5 minutes. If desired, sprinkle with green onions. Serve with hot sauce.

Nutrition Facts

1 serving: 409 calories, 14g fat (5g saturated fat), 77mg cholesterol, 1275mg sodium, 40g carbohydrate (2g sugars, 0 fiber), 27g protein.

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