This recipe (from Serious Eats) is a little weird. That may seem like a strange way to start off a post, but I figured I'd get it out there at the beginning. This is the first pressure cooker recipe I've made where you don't add any liquid. And there's really not THAT much liquid to start with from the very simple ingredient list. I won't pretend to know exactly how it all works (I'm not a scientist, although I did enjoy my science classes in high school) but somehow, when I opened the pressure cooker at the end of the cooking time, this was the result:
Like I said, I have no idea where all the liquid comes from. It's a magical recipe. But it also requires very little effort and the end result is fantastic, so I recommend making it ASAP.
- 4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
- 1 large onion, sliced into ¼-inch slices (about 1½ cups)
- 4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
- 1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 small can diced fire-roasted green chiles (optional)
- Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.
Sorry about the picture quality. My usual camera wasn't available, so I used my phone.
I used 2 cans of diced tomatoes instead of fresh, and I didn't cut the thighs from the drumsticks before cooking. The meat was fall-off-the-bone tender after cooking.