The pressure builds and you start counting down minutes until you eat. You feel that little buzz in the air as the float valve pops up and the sealing ring does its thing to trap all that steam inside your cooker.
You catch the smell just before the quick release. It get’s your stomach rumbling real good. It’s like the broth depth inside the pot is whispering promises of tender chicken and fluffy rice.
You recall how you tossed the spices together and massaged the yogurt mixture onto those chicken thighs. Every step feels worth it when you finally get that sweet sound of the pressure releasing and the pot lid coming off.
Why This Recipe Works Every Single Time
- Simple layering means you don’t overcook anything. Chicken sits right on top of rice soaking up broth as it cooks.
- Balanced spices with cumin, coriander, and a mild chili powder that won’t overwhelm your palate.
- Greek yogurt marinade tenderizes chicken skin giving it a nice golden crust after searing.
- One pot cleanup saves you time and hassle so you actually wanna make this again soon.
- Perfect timing keeps the rice fluffy and chicken juicy without any guesswork since the pressure cooker handles the timing.
All the Pieces for This Meal
- 4-5 chicken thighs, boneless and skin on
- ¼ cup Greek yogurt to make that marinade creamy tangy
- Juice of 1 fresh lemon for brightness layered in spices
- Spices: 1 teaspoon each of ground cumin, ground coriander, chili powder, salt
- ½ teaspoon each 7 spice mix, ground cinnamon, turmeric, garlic powder, black pepper
- 2 tablespoons avocado or light olive oil to sear and sauté
- ½ cup diced onion to add sweetness and depth
- 4-5 cloves of garlic minced so every bite hits flavor town
- 1 cup jasmine or basmati rice, uncooked plus 2 cups chicken stock or water for the perfect broth depth
You gotta have everything ready before you start to keep that pressure cooker rhythm going.
The Full Pressure Cooker Journey
- Mix yogurt, lemon juice and all your spices in a bowl. Toss chicken in and coat it well. Let it sit at least 15 minutes to soak it all in.
- Heat 1 tablespoon oil in your pan or pressure cooker on sauté mode. Brown chicken skin side down for 3-4 minutes—golden and crispy.
- Flip chicken and sear the other side quick, then take it out and set aside.
- Add remaining oil, toss in onions and cook until soft about 3 minutes. Stir in garlic and cook 1 minute till it smells amazing.
- Stir in rice and toast for 1-2 minutes keeping an eye that it doesn’t burn.
- Pour in your chicken stock or water. Bring it to a gentle simmer to get the broth depth just right.
- Place chicken thighs on top of rice, close lid and lock sealing ring. Set to high pressure for 8 minutes and wait for that pressure build.
- Do a quick release when cooking done. Let it sit covered another 5 min to steam and finish up before you dive in.
Quick Tricks That Save Your Time
- Marinate chicken ahead or even the night before so flavors soak in deeper without rushing.
- Use pre-minced garlic or frozen diced onion if you’re really pressed for time.
- Sear chicken skin side down in batches if your pan feels crowded for that perfect golden crisp.
- Pour warm stock into rice to speed the pressure build and reduce waiting around.
Your First Taste After the Wait
You lift the lid and get hit by this gorgeous mix of spices, warm steam, and that rich broth depth wrapping the whole dish like a cozy blanket.
The chicken skin crackles and sticks just right on your fork with juicy meat underneath that melts in your mouth.
The rice fluffs apart soft and juicy, soaking up all those flavors like it’s begging for another bite.
Y’all gotta taste that little hit of lemon and garlic that cuts through the richness keeping it fresh and exciting.
Keeping Leftovers Fresh and Ready
- Store cooled leftovers in airtight containers in the fridge for up to 3 days so nothing dries out.
- Freeze portions in freezer-safe bags if you wanna stash some for later but best eaten within a month.
- Reheat gently in microwave covered with a damp paper towel or use stove simmer to keep rice moist.
- Add a splash of water or broth when reheating if rice seems dry to bring back that broth depth flavor.
What People Always Ask Me
- Can I use chicken breasts instead of thighs? You can for sure but thighs stay juicier and better for pressure cooking times to avoid drying out.
- What if I don’t have 7 spice mix? No worries, just blend cinnamon, allspice, and some black pepper to get close enough.
- Can I skip searing the chicken? You can but searing adds that golden crunchy flavor you wanna enjoy, so I recommend not skipping.
- Do I have to use Greek yogurt? Greek yogurt helps tenderize and keeps flavors stuck on chicken but regular yogurt works if that’s all you got.
- How do I know when the pressure build is complete? The float valve will pop up signaling your pot is sealed and cooking can start.
- Is quick release safe for this recipe? Yup, quick release works well here since rice is already cooked softly under the chicken so you don’t overcook it.
One Pan Chicken Shawarma and Rice
This easy one-pot chicken shawarma rice combines warm Middle Eastern spices, juicy chicken, and fluffy rice for a flavorful and complete dinner ready in under an hour.
Equipment
- 1 Enameled Cast Iron Skillet
Ingredients
Main Ingredients
- 4-5 chicken thighs boneless, skin on
- ¼ cup Greek yogurt
- 1 lemon juiced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon 7 spice mix
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons avocado or light olive oil
- ½ cup diced onion
- 4-5 cloves garlic minced
- 1 cup jasmine or basmati rice uncooked
- 2 cups chicken stock or water
Instructions
Instructions
- Mix yogurt, lemon juice and all spices in a bowl. Toss chicken in and coat. Marinate for at least 15 minutes.
- Heat 1 tablespoon oil in pan on sauté mode. Sear chicken skin-side down for 3-4 mins until golden. Flip and sear other side briefly. Set aside.
- Add remaining oil, onions and cook until soft (3 mins). Stir in garlic, cook 1 more minute.
- Stir rice into mixture, toast 1-2 mins without burning. Add chicken stock and bring to simmer.
- Return chicken to pan on top of rice. Seal lid, pressure cook 8 minutes. Quick release when done.
- Let the pan sit covered for 5 more minutes to steam. Serve immediately.
Notes
For added depth, use smoked paprika or add a smoked coal for Middle Eastern smoky infusion. Serve with cucumbers, pickles or yogurt sauce.
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