Chicken Parmigiana and vegetables in the pressure cooker

    1 hour 30 minutes

    Chicken in a Italian sauce rich with tomato, raisins, cheese & vegetables.

    5 people made this

    Serves: 4 

    • 2 large potatoes chopped chunky
    • 2 med carrots cut chunky
    • 2 full stalks celery cut chunky
    • 1 1/2 kg chicken thighs or large drumsticks
    • 2 teaspoons chicken seasoning
    • 2 med onions cut chunky
    • 4 large cloves garlic chopped
    • 1/2 - 1 litre cold water (as needed)
    • 1 cup white rice
    • 1 can (400) crushed tomato
    • 1 cup fresh button mushrooms
    • 1/2 cup raisins chopped in half
    • 1 level teaspoon Italian herbs
    • 1 dessertspoon light soy sauce
    • 3 level teaspoons chicken stock powder
    • 3 cups olive oil or veg oil (for cooking)
    • 1 cup grated matured cheese
    • pepper to taste
    • 3- 4 teaspoons cornflour for thickening
    • 1/4 cup water to mix cornflour
    • 1/2 cup extra shaved parmesan to serve

    Preparation:30min  ›  Cook:40min  ›  Extra time:20min  ›  Ready in:1hour30min 

    1. Peel potatoes, cut all vegetables except mushrooms into chunks. Put potato, carrot & celery in a saucepan of cold water bring to the boil and time for 8 minutes, take off stove, drain and put aside.
    2. Sprinkle chicken seasoning over chicken & massage into the chicken pieces. Put on a frypan heat up to a medium heat add a couple of tablespoons of oil of choice, fry chicken pieces in small batches till all cooked a golden brown, remove and set aside.
    3. In the same pan fry the chopped onion & garlic till transparent, remove set aside. Add cold water as needed to the frying pan - just enough to collect any juices left from the chicken – and reserve.
    4. Put on a large pot with plenty of hot water, bring to the boil then cook the rice to the packet instructions, drain & keep warm.
    5. Put the pressure cooker onto a hot plate on the stove on high heat, add the chicken pieces, onion/garlic mix, crushed tomatoes, mushrooms, raisins, Italian herbs, soy sauce, chicken stock & juices from frying pan. Put on the pressure cooker top bring up to pressure, turn down slightly then time for 15 minutes.
    6. While this is cooking heat up the rest of the oil to very hot, add the vegetables in small batches & cook till golden, set aside. When the timer has gone off for the chicken, remove the pressure cooker and place in the kitchen sink and run the cold water over the pot to release the pressure so it's safe to take of the lid.
    7. At this stage add the fried vegetables and the cup of cheese, return to the heat bring to the boil ,lower the heat and cook a further 10 minutes. Add pepper, mix the cornflour with the 1/4 cup cold water mix to a paste then add to the chicken and vegetable mixture to thicken it.
    8. To serve, put a small amount of rice on each plate then divide the chicken into 4 serves, put onto the plates then top with vegetables and spoon extra sauce from the chicken over each serve then top with a sprinkle of shaved parmesan and serve.


    You can use carton chicken stock if you wish but only add 1 level teaspoon of chicken stock powder.

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