Name: Pressure-cooker chicken with capsicum
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 chicken thigh cutlets (800g); 2 medium brown onions (300g), sliced tinly; 3 clove garlic, crushed; 2 medium red capsicums (bell peppers) (400g), sliced thinly; 2 medium yellow capsicums (bell peppers) (400g), sliced thinly; 1 tablespoon tomato paste; 1/3 cup (80ml) dry white wine; 1/3 cup (80ml) chicken stock; 2 dried bay leaves; 4 sprigs fresh thyme; 2 teaspoon finely chopped fresh thyme, extra

Pressure-cooker chicken with capsicum

Tender and succulent meat in half an hour.

Skip to Recipe

Serves 4

Prep

Cook

25M

Total

30M

Tender, succulent pressure-cooker chicken with sweet capsicum – the perfect dinner idea for when you are pressed for time! Quick and easy, yet packed with wholesome ingredients and tonnes of flavour.

Looking for more pressure-cooker recipes?

Ingredients

1 tablespoon olive oil

4 chicken thigh cutlets (800g)

2 medium brown onions (300g), sliced tinly

3 clove garlic, crushed

2 medium red capsicums (bell peppers) (400g), sliced thinly

2 medium yellow capsicums (bell peppers) (400g), sliced thinly

1 tablespoon tomato paste

1/3 cup (80ml) dry white wine

1/3 cup (80ml) chicken stock

2 dried bay leaves

4 sprigs fresh thyme

2 teaspoon finely chopped fresh thyme, extra

Method

1.Heat half the oil in a 6-litre (24-cup) pressure cooker; cook chicken, in batches, until browned all over. Remove from cooker.

2.Heat remaining oil in cooker; cook onion, garlic and capsicums, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Return chicken to cooker with wine, stock, bay leaves and thyme sprigs; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 15 minutes.

3.Release pressure using the quick release method (see below); remove lid. Season to taste. Serve sprinkled with chopped thyme.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using. QUICK RELEASE METHOD Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the food toward the end of cooking time. This recipe is suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy