Pressure Cooker Southwestern Style Chicken
What you need
1 medium onion, chopped
1 red pepper, diced
2 tbsp olive oil
1 tsp ground cumin
2 garlic cloves, minced
1 double chicken breast, bone-in, skin on
4 cups fresh salsa*
salt and pepper
1 cup basmati rice, cooked as you like
2 zucchinis, cubed
*jarred (cooked) salsa can be used but nothing beats fresh. Many grocery stores now offer fresh salsa in the produce section if you are not in the mood to make your own.
How to make it
- Using an electric pressure cooker, set to meat mode and heat the oil.
- Pat the chicken breast dry and season generously with salt and pepper
- Brown all sides of the chicken, then remove from pot and set aside
- Add the onions and red peppers, cook stirring frequently until the onions become translucent
- Add the garlic and cumin, cook a minute or so
- Add the fresh salsa, mix well and deposit the chicken on top.
- Close the lid securely and set timer to meat or 15 minutes
- Meanwhile, prepare the rice as you normally would
- Once the cooking cycle is over, let the steam release naturally: this means not opening the pressure valve. Depending on your model, this may take 5 to 10 minutes
- Once it is safe to open the lid, add the zucchinis, lock again and set pressure cooker to the vegetable setting for 4 minutes.
- Again, once the cycle is completed, let the steam release naturally
- Remove the chicken from the pot, discard skin and bones then cut into slices or chunks. Return to the pot and stir all the ingredients together
- Taste and adjust seasonings
- Serve over rice
Note – ideas for garnishes not in recipe but always a nice touch just before serving: fresh cilantro, a few squirts of fresh lime juice, hot sauce, hot chilies, a nice dollop of sour cream or crème fraîche
Browning the outside of meat sure does deepen the flavours. With any pressure cooker, electric or conventional, browning and pressure cooking all happen in one pot.