Have you ever enjoyed a meal at your favourite restaurant and wanted to ask the Chef how you could replicate a dish at home?  The great thing about eating at our Inn is that Rui will always tell you how a dish is made.  But the even better thing is that the ingredients and preparation are generally quite simple, and things you most likely have in your kitchen. While today’s recipe isn’t on our menu, it’s one that the Pereira’s have eaten dozens and dozens of times.

As you can imagine food was a big deal in our house growing up.  We were taught to not fear ingredients, to try everything at least once, and savour our meals.  Of course, like many families, both my parents worked out of the home and didn’t have the time to prepare a big feast.  Enter the Pressure Cooker.  I have has so many people tell me that they have a pressure cooker at home but have no idea what to cook in it.

That’s where we step in! 

Pressure cookers are a great way to get a delicious meal on the table in record time.  Over the coming months we will be sharing a variety of pressure cooking meals, as well as some tips and tricks to set you on the path of creating your family’s next favourite meal!

A few of notes on Pressure Cookers: 1) Read the instructions for your particular model. 2) Ensure your pressure cooker has the rubber seal on the inside of the lid.  With out it you will not get a seal and you’ll end up with undercooked soup 3) Always make sure your safety valve is in place. 4) With pressure cooker recipes the “cooking time” is written from when the pot comes to a boil.  You know it’s boiling when the valve starts to make noise. So make sure you are listening to your pot and starting to watch the clock at the right time. 5) Allow all the steam to escape before you try to open the pot.  Check your owner’s manual for a “quick release” technique.

Pressure Cooker Chicken and Rice 


2 Chicken Drumsticks or 1 Whole Leg, per person (If whole leg is large, cut it in half)
Olive Oil
1 Large Onion, diced
4 Garlic Cloves, minced
3 – 5 Bay Leaves
1/2 cup Rice, per person
3 measures Water ** see notes below
Chopped Parsley
1/4 cup Fresh Tomato, diced, per person
Salt to taste

Optional ** See notes below
Grated Parmesan
Piri Piri Sauce
Tomato Sauce


  • Fry onion, garlic, and bay leaves in olive oil until soft.  Do not give them colour.
  • Add chicken and sear on all sides, about 5 minutes
  • Add rice, water, and salt.  Stir, scraping the bottom of the pot.
  • Seal pressure cooker, and bring to a boil (about 3 minutes)
  • Reduce heat and cook for 4 minutes past boiling.
  • Once steam is released, open pressure cooker and allow to sit for about 5 minutes.  The rice will absorb the excess liquid.
  • Finish with fresh tomato and parsley just before serving.  Sprinkle with grated parmesan if you so fancy.


  1. Triple the amount of rice you added.  For example: if you are cooking for 4 and use 2 cups of rice, you would add in 6 cups of water.
  2. Piri Piri Sauce – you can purchase this at many grocery stores.  If using, add it when you are searing the chicken.  Use as much or as little as you want depending on how spicy you want it to turn out.
  3. Tomato Sauce – One tablespoon per person.  Add in when you put the rice and water in the pot.


Have you ever used your pressure cooker before?  If not, do you think you will give it a go?  Share your thoughts in the comments below!

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