Quick Pressure Cooker Chicken and Rice
A hearty one-pot meal that brings together tender chicken wings, fluffy rice and a rainbow of vegetables — all cooked together in the pressure cooker. It hits the table in under 30 minutes and feeds the whole family without the fuss.
🛒 Ingredients
4 servings
- 800 g chicken wings
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 bell pepper, diced
- 2 medium tomatoes, diced
- 1 cup carrots, diced
- 1/2 cup green beans, sliced
- Corn kernels to taste
- Green peas to taste
- 2 chicken stock cubes
- 2 cups raw white rice
- 1 tsp hot sauce
- Sweet paprika to taste
- Salt to taste
- Olive oil
- Fresh parsley and chives
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Directions
- 1
Marinate the chicken wings for 10 minutes in a pinch of salt, one minced garlic clove and a squeeze of lemon juice.
- 2
Heat a drizzle of olive oil in the pressure cooker over medium heat. Brown the chicken wings on all sides — a little caramelization on the bottom of the pot builds great flavor.
- 3
Add the onion, remaining garlic and bell pepper; stir for 2 minutes. Add the paprika, tomatoes, stock cubes, green beans, carrots, peas, corn and hot sauce. Stir well.
- 4
Add the raw rice and cover with hot water (about 4 cups). Taste for seasoning, stir in half the fresh herbs, then seal the lid.
- 5
Cook over low heat. Once pressure is reached, cook for 15 minutes (or 20 minutes on very low heat). Allow pressure to release naturally before opening.
- 6
Transfer to a serving dish, scatter the remaining herbs over the top and serve alongside a crisp green salad.
💡 Chef's Tip
Keep the cooker no more than half full — rice expands a lot and needs room to absorb liquid safely. Using hot water from the kettle speeds up the time to pressure.
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Same category — Poultry
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