Rice with chicken and vegetables in a pressure cooker

Today I bring you a "battle" recipe, easy, decisive and, best of all, very quick to prepare. A rice with chicken and vegetables in a pressure cooker that will make you lick your fingers. It is a dish that you will have ready in no time and that you can cook any day of the week to surprise at home. As soon as you have sautéed the ingredients and covered the pot, you have a little more than 5 minutes to set the table before serving the rice.

This is one of the wonders of cooking in a pressure cooker: we reduce minutes and energy! This advantage allows us to prepare dishes such as this rice with chicken and vegetables in a pressure cooker , which at first glance may seem more laborious, and which can be ready in less than half the time.

I suggest you surprise your loved ones with this delicious recipe, cooked with the Vitavit pressure cooker. ® Premium by Fissler . You will see that the time savings are even greater thanks to its exclusive Cookstar® base , a "sandwich" type base, with an aluminium disc encapsulated by high-pressure pressing, which completely eliminates the air inside between layers. As there is no air in the diffuser base, heating is much faster, more homogeneous and more efficient.

Here is the recipe. And, bon appetit!

Vitavit pressure cooker ® Premium Fissler

Ingredients

• 200 g of rice
• 3 free range chicken thighs (skinless and boneless)
• 2-3 tablespoons extra virgin olive oil
• 1 spring onion or ½ onion
• 1/2 zucchini (120-150 g)
• 1 medium carrot
• 1 Italian-style green pepper (approx. 60 g)
• 470 g of water or chicken or vegetable broth
• 1 tablespoon tomato paste
• A few strands of saffron
• Salt (depending on the amount of salt in the broth)

Preparation

1. Finely chop the spring onion and green pepper. Peel and cut the zucchini and carrot into small cubes and the chicken thighs into pieces.
2. In a pressure cooker, brown the chicken pieces over high heat with two tablespoons of EVOO. Set aside.
3. In the same oil, cook the spring onion, peppers, carrot and zucchini, lowering the heat to medium so they don't burn. If necessary, add a tablespoon more oil.
4. Add the rice and stir to brown it a little. Add the tomato paste and mix.
5. Add the chicken, broth and saffron, and stir well.
6. Close the pressure cooker, raise the heat slightly and wait for it to reach pressure 2. Once it reaches pressure, lower the heat to medium/low and cook for 5 minutes.
7. Turn off the heat and let it lose pressure naturally (without putting it under the tap, just with the heat off and letting it cool for a few minutes). Open the lid as soon as the valve has gone down. Test the salt and add more if necessary.
8. If when you open it you see that it has a lot of liquid, stir, let the rice rest a little so that it finishes absorbing it and serve hot.