Pressure Cooker Chicken and Rice

This is a mashup of a few different recipes that I tweaked to my preference

Ingredients

• 1T olive oil or butter
• 1 onion, chopped
• 1T tomato paste
• 1 clove garlic, minced or pressed in a press
• 1c water
• 1/2t dried thyme
• 1 bay leaf
• 1T kosher salt (or 1.5t of table salt)
• 8 bone-in/skin on chicken legs and/or thighs
• 2c rice (~345g) basmati or arborio, depending on what you're going for

Method

1. Add the 1T oil or butter to pressure cooker and heat over medium heat until hot.
2. Add the chopped onion and saute for a few minutes until soft.
3. Add garlic and tomato paste and saute for 30s or so until fragrant.
4. Add water, turn off the pressure cooker, and scrape up anything stuck to the bottom of the pot.
5. Add half the salt and thyme to the water and coat the chicken with the rest.
6. Add the chicken to the pressure cooker along with the bay leaf.
7. Put the lid on the pressure cooker, set it on high for 12 minutes.
8. Once the time is up, quick release the pressure by opening the valve. Watch out since it can spray a lot.
9. Remove the chicken with tongs to a plate and tent with foil.
10. Put the cooking liquid into a measuring cup. The water line should be about 3c for basmati and 4c for arborio. There will be fat on top, but measure to the water line. Add more water or chicken broth to make up the difference.
11. Add the liquids back to the pressure cooker and add the rice.
12. [optional] Broil the chicken while the rice is cooking if you want crispy skin. I usually don't bother.
13. If using basmati:
14. Push the rice button, wait until it finishes, then wait for it to cool 10min.
15. Open the lid, break up the rice, serve immediately.
16. If using arborio:
17. Set it on high for 3min, then quick release the pressure and remove the lid.
18. Stir vigorously and simmer (turn the saute mode back on if necessary) until the rice is the right texture.
19. Add some parmesan if you want.