Mediterranean Chicken Rice Bowls and More: Your Pressure Cooker Guide
Aromatic and vibrant Mediterranean-inspired chicken and rice bowl full of turmeric, cumin, and fresh toppings – all made simple with a pressure cooker.
Equipment
- 1 Pressure cooker for cooking rice
Ingredients
Main ingredients
- 2 tablespoons butter
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 ½ cups long-grain rice like Basmati
- 2 ½ cups chicken stock
- ½ teaspoon salt plus extra for seasoning
- black pepper to taste
- 4 garlic cloves crushed
- 1 lb boneless skinless chicken thighs diced
- olive oil for cooking chicken
- dried oregano for cooking chicken
- paprika for cooking chicken
- lemon juice stirred into rice
- white wine vinegar stirred into rice
- cherry tomatoes sliced
- cucumber sliced
- sumac sprinkled on top
- tzatziki sauce for topping
- chopped parsley for garnish
- flatbreads optional, for serving
Instructions
Instructions
- Melt butter in your pressure cooker on medium heat. Toss in turmeric and cumin and stir for a minute till you smell that nice fragrance.
- Add the rice and toast it quick for 1-2 minutes, coat it well with the spiced butter.
- Pour in chicken stock, add salt, and black pepper just a few grinds. Lock the lid and bring the cooker up to pressure.
- Once the float valve rises and pressure builds, cook on high pressure for about 6 minutes. When done, do a quick release by carefully turning the valve to release steam. You hear that satisfying hiss.
- Open lid carefully and stir in crushed garlic, lemon juice, and white wine vinegar to the rice. Fluff it gently.
- While rice rests, cook the diced chicken thighs in a skillet with olive oil, oregano, paprika, salt, and a bit cumin for extra punch.
- Assemble the bowls with rice, chicken, sliced cucumber, cherry tomatoes sprinkled with sumac, a dollop of tzatziki, and some chopped parsley. Serve with flatbreads if you want.
Notes
Make ingredients ahead of time like tzatziki for quick assembly. Store leftovers separately for the best results.