Prep 10 mins
Cook 30 mins
I've been on the search for Pressure cooker recipes since I finally tried one I found in the taste of home magazine. We like it so much that I wanted to make it a habbit of cooking in the pressure pot when we are stressed for time instead of going out to eat. I have not tried this recipe yet. I found it on Presto website.
- 1 cup long grain white rice
- 1 1⁄2 cups water
- 1 cup water
- 1 (3 lb) chicken, cut into serving pieces
- salt and pepper
- 2 tablespoons vegetables or 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon saffron
- 1 (13 1/2 ounce) can chicken broth
- 1 tomatoes, peeled and chopped
- 1 (10 ounce) package frozen green peas
- 1 cup sliced green olives
- 1 (4 ounce) jar pimiento, sliced
- Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart pressure cooker. Place 1 cup water, cooking rack or steamer basket, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken.
- Remove water and rack or basket from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Sauté onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered.