Cuisinart original


A perfect one-pot meal, in only 30 minutes, total.

Pressure Cooking Time: 18 minutes

Approximate Total Time: 30 minutes




4 chicken thighs, bone-in 4 chicken legs

1½ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

½ teaspoon extra virgin olive oil

1 small onion, chopped

1 small red pepper, chopped

4 garlic cloves, chopped

2 plum tomatoes, cut into ½-inch pieces

¼ teaspoon smoked paprika

2 cups long-grain white rice

3 cups low-sodium chicken broth

teaspoon saffron threads

1 bay leaf


Nutritional information

Nutritional information per serving (based on 6 servings):

Calories 397 (13% from fat) | carb. 52g | pro. 32g | fat 6g | sat. fat 1g | chol. 108mg | sod. 935mg | calc. 71mg | fiber 2g


1. Season the chicken legs and thighs on both sides with 1 teaspoon of the salt and all of the pepper.

2. Put the Cuisinart Pressure Cooker over medium heat and add the olive oil.  Once the oil is hot, brown the chicken, skin side down, in 2 batches, about 8 minutes per side. Remove and reserve.

3. Pour off any excess fat from the bottom of the pot, leaving a couple of teaspoons behind.  Add the chopped onion, pepper and garlic. Stir well, scraping any brown bits from the bottom of the pot. Sauté vegetables until fragrant, about 5 to 7 minutes. Add the tomatoes with remaining salt and smoked paprika and cook for a couple of minutes before stirring in the rice over the heat.

4. Add the chicken back to the pot with the broth, saffron and bay leaf. Stir together. Secure the lid, select High pressure and turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 18 minutes.

5. Once time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid.

6. Stir ingredients together and serve immediately.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.