Pressure cooker chicken and rice
Discover a delicious and convenient Pressure Cooker Chicken and Rice recipe that combines tender chicken thighs, aromatic spices like ginger, cardamom, and cumin, and ingredients such as onions, garlic, and tomato paste to create a mouthwatering meal. Perfected with the addition of pine nuts and raisins, this one-pot dish delivers comfort and flavor in every bite, making it an ideal choice for a quick weeknight dinner.
- 29 Nov 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 17 Ingredients
This delightful Pressure Cooker Chicken and Rice recipe is a quick and easy way to prepare a flavorful and nutritious meal. Ideal for busy weeknights, this dish combines tender chicken thighs with a fragrant blend of spices, rice, and flavorful toppings like pine nuts and raisins. With the help of a pressure cooker, you can have a delicious dinner ready in no time.
Ingredients:
Instructions:
- Season the chicken thighs with 1 tsp of salt and 1/2 tsp of black pepper. Set aside.
- Turn on your pressure cooker and set it to the sauté function. Add 1 tbsp of olive oil and let it heat up.
- Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant.
- Add the ground cardamom, ground cumin, and dried coriander leaves to the pressure cooker. Stir constantly for about 1 minute to toast the spices.
- Mix in the canned tomato paste and cook for another 1-2 minutes.
- Place the seasoned chicken thighs on top of the onion and spice mixture. Sear the chicken for about 2-3 minutes on each side until lightly browned, but not fully cooked through.
- Pour in the 1 cup of water, scraping the bottom of the pot to deglaze and release any brown bits.
- Add the bay leaf, pine nuts, raisins, and the finely chopped tomato.
- Stir in the rinsed and drained white rice, making sure it is evenly distributed amongst the other ingredients.
- Close the pressure cooker lid and set the valve to the sealing position.
- Select the manual or pressure cook function and set the timer for 10 minutes on high pressure.
- Once the cooking time is completed, let the pressure release naturally for about 10 minutes.
- Carefully do a quick release for any remaining pressure by turning the valve to the venting position. Remove the lid once it’s safe to do so.
- Open the lid and remove the bay leaf. Fluff the rice with a fork and ensure the chicken is fully cooked through.
- Add additional salt and pepper to taste if necessary.
- Serve the chicken thighs with the flavorful rice, topped with extra chopped cilantro or parsley if desired. Enjoy your delicious pressure cooker chicken and rice!
Tips:
- Prep All Ingredients: Ensure all ingredients are prepped and measured before starting to make the process more efficient.
- Brown the Chicken: Browning the chicken thighs in olive oil before pressure cooking adds depth of flavor to the dish.
- Deglaze the Pot: After sautéing the onions, garlic, and spices, deglaze the pot with a bit of water to lift the flavorful bits off the bottom.
- Release Pressure Safely: Carefully follow the manufacturer's instructions on your pressure cooker for safely releasing the pressure when the cooking is done.
- Let it Sit: Once the pressure has been released and the lid is open, let the dish sit for a few minutes to allow the flavors to meld together.
- Customize Your Toppings: Feel free to add or substitute different toppings like nuts, dried fruits, or fresh herbs to suit your taste.
There you have it—a delicious and easy Pressure Cooker Chicken and Rice recipe that packs a punch with its combination of aromatic spices and tender chicken. This dish is perfect for any weeknight meal, providing both convenience and rich flavor in every bite. Enjoy your meal!', 'call_to_action': 'Try this recipe soon and share it with your friends and family. Feel free to experiment with different ingredients to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 580kcal | 29% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 90g | 25% |
| Fiber 3.52g | 9% |
| Sugar 10g | 10% |
| Fat | |
| Fat 20g | 23% |
| Saturated 3.70g | 12% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 44mg | 8% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 0.35ug | 15% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.45mg | 10% |
| Vitamin K 13ug | 10% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.45mg | 50% |
| Iron, Fe 6mg | 58% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 570mg | 17% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 1800mg | 120% |
| Zinc, Zn 2.58mg | 23% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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