Rice with Chicken and Vegetables in a Pressure Cooker

Today I bring you a "battle" recipe, easy, practical 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's a dish you'll have ready in no time and you can cook any day of the week to surprise at home. As soon as you've sautéed the ingredients and cover the pot, you have a little over 5 minutes to set the table before serving the rice.

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

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

Here is the recipe. And enjoy!

Vitavit pressure cooker® Premium Fissler

Ingredients

• 200 g of rice
• 3 free-range chicken thigh fillets (skinless and boneless)
• 2-3 tablespoons of extra virgin olive oil (EVOO)
• 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 of tomato paste
• A few strands of saffron
• Salt (depending on how salty the broth is)

Preparation

1. Finely chop the spring onion and the green pepper. Peel and cut the zucchini and carrot into small dice and cut the chicken thigh fillets into pieces.
2. In the pressure cooker, with two tablespoons of EVOO, brown the chicken pieces over high heat. Set aside.
3. In the same oil, cook the spring onion, peppers, carrot and zucchini, lowering to medium heat so they don't burn. If necessary, add one more tablespoon of oil.
4. Add the rice and stir so it sautés a bit. Add the tomato paste and mix.
5. Add the chicken, the broth and the saffron, and stir well.
6. Close the pressure cooker, slightly raise the heat and wait for it to reach pressure 2. Once it reaches pressure, lower to medium/low heat and cook for 5 minutes.
7. Turn off the heat and allow the pressure to drop naturally (do not put 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 dropped. Check the seasoning and add more salt if necessary.
8. If when you open it you see it has a lot of liquid, stir, let the rice rest a bit so it finishes absorbing it and serve hot.