Ingredients

• 2 cups white rice
• 4-6 chicken breasts with ribs and skin
• 1 white onion, chopped
• 2 chicken bouillon cubes
• 2 tsp mom’s salt
• 2-4 cans chicken broth

Procedure

1. Make white rice as instructed. Set aside.
2. Place the chicken in the pressure cooker first.
3. Add salt, bouillon, and onion on top.
4. Cover the chicken completely with chicken broth to the fill line.
5. Check to make sure the gasket is completely inserted into the lid correctly.
6. Lock the lid onto the top of the pressure cooker.
7. Make sure that the pressure release valve is set to pressure.
8. Start the timer and increase the time to 40 minutes.
9. The machine will beep when time to stop and as it cools it will slowly release the pressure.
10. If you want to release the pressure faster, you can place a towel over the top of machine and switch to steam or vent.
11. Be very careful, this is very hot, and do not open the valve without covering the valve.
12. Once all has depressurized, remove the chicken with a spoon into a large bowl.
13. Most likely with rubber gloves of some sort, start to de-bone and de-skin the chicken.
14. Leave the bones in one bowl and sort the chicken into another bowl.

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