Electric Pressure Cooker Fenugreek Chicken and Rice

June 7, 2017

Electric Pressure Cooker Fenugreek Chicken and Rice

Electric Pressure Cooker Fenugreek Chicken and Rice

My good friend Esat had requested that I post some recipes with Fenugreek so I came up with this recipe for Electric Pressure Cooker Fenugreek Chicken and Rice.  If you look at the recipe, also notice that I put a note for stovetop cooking of the recipe.  He probably wanted some recipes using fresh Fenugreek but unfortunately, it is not available where I live.  Since I could not find it in any local grocery store, I had to order it from Amazon.  Of course, I ordered both the leaves and the ground Fenugreek seeds.

I am a little embarrassed to admit that I have never cooked with  Fenugreek before now.  Fenugreek's Turkish name is çemen but unfortunately, I don't ever remember having it when I lived there.  It is also used in Indian and Middle Eastern Cooking.  Since I was unsure about it, I "Googled It" to get more of an idea about how it is used. The leaves can be used fresh or dried and the seeds are ground into a powder.  I did remember reading that it was used in making imitation maple syrup flavoring too.  I will definitely be experimenting with it and posting new recipes when I come up with something new.  Hope you like this recipe.

Electric Pressure Cooker Fenugreek Chicken and Rice
Prep time
Cook time
Total time
Exotic and delicious Electric Pressure Cooker Fenugreek Chicken and Rice
Recipe type: Main
Serves: 8
  • 12 ounces Boneless Skinless Chicken Thighs, Cubed
  • 1 Medium Onion, chopped
  • 2 Cups Whole Grain Red & Brown Jasmine Rice
  • 1 Tablespoon Salt
  • 2 Tablespoons Olive Oil
  • 10½ ounce Campbell's French Onion Soup
  • 1½ Cups Water
  • 1 Tablespoon Dried Fenugreek Leaves
  1. First, add the olive oil to your Electric Pressure Cooker pan.
  2. Set the machine to your sear or brown setting (mine is 9).
  3. Heat the oil for 1-2 minutes then add in the chopped onion.
  4. Saute 3-5 minutes until translucent.
  5. Next, add in the chicken and cook for 3-5 minutes more.
  6. Add the remaining ingredients and stir well.
  7. Place the lid on the cooker and lock into place according to your manufacturer's directions.
  8. Then set the cooker to the rice setting and relax while your meal cooks.
  9. When cook cycle is finished, you can release the pressure valve or simply allow the pressure to release naturally (leave about 10 minutes).
If you do not have an electric pressure cooker, follow the directions using a large pot on the stovetop. When you get to the step that says lock the lid according to manufacturer's directions, disregard that step. Bring the liquid to a boil and then reduce the heat to medium. Place a lid on the pot and simmer for 30 minutes. Check a grain of rice to be sure it is tender and that the liquid is absorbed. If needed cook an additional ten minutes (add a small amount of water but only if necessary). When done, remove from heat and place a clean kitchen towel between the pan and the lid. Rest for 10 minutes.

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