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Pressure Cooker Chicken Bog

Servings 6

Ingredients

First Cook

  • 1 small onion chopped
  • 1 stalk celery chopped
  • 3 pounds chicken breasts or thighs
  • 1 cup water divided

Second Cook

  • 12 to 16 ounces smoked sausage sliced into coins
  • 1½ cups rice
  • 1 tablespoon Better Than Bouillon chicken base
  • ⅓ cup water
  • salt & pepper to taste

Instructions

  • Add onion, celery, chicken, and 1 cup of the water to the pressure cooker.
  • Cook on high pressure for 3 minutes (if using chicken breasts) or 8 minutes (for thighs).
  • Quick release the pressure.
  • Add sausage, rice, bouillon, and the remaining ⅓ cup water. Stir gently.
  • Cook on high pressure for 0 minutes.
  • Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Remove chicken, shred it, and return it to the pot. Stir to combine.
  • Season with salt and pepper to taste. Serve hot.

Notes

Long grain white rice works best. Avoid parboiled or quick-cooking varieties.
The texture thickens as it sits—leftovers are excellent.
For deeper flavor, you can sauté the sausage before step 1.