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Make delicious chicken and rice under pressure - in a cooker

Chicken and Rice is having a moment. Whether you make the Spanish staple, Arroz con Pollo or make up your own version, it is soul-satisfying and perfect for the cooler weather.

A few weeks ago, I made a version of Arroz con Pollo that a friend remembered from his favorite childhood restaurant. It was green with cilantro and creamy with cheese and sour cream. I made a casserole that combined three recipes, my Green Rice, Poached Chicken and a creamy cheese sauce. All this was topped with buttered bread crumbs and took me about four hours to make. It was delicious but it was so much work!

Even the more traditional Spanish Chicken and Rice is a multistep recipe that takes a lot of time. In my world, I can make rice on the stovetop and grill chicken thighs in less time with less mess, but that is not what most people think of when they think of Chicken and Rice.

Electric pressure cookers are also having a moment. And, until recently, I had never used one. My sister bought one and bragged about making chicken soup in 15 minutes. I thought she was dreaming. or had made a chicken soup so devoid of taste that no one would want to eat it.

But all that changed when I got my hands on a pressure cooker. I chose a simple model from Cuisinart that would let me chose between high and low and set the time. As someone new to pressure cookers, I am not going to bake a cake or make yogurt in one of them.

Thinking about the simple and craveable combination of chicken and rice, I experimented with throwing it all in a pressure cooker and seeing what would happen. I didn't saute onions - or even use them - or brown the chicken which you could certainly do and it would only make it better. I made it by putting everything in the pressure cooker and turning it on.

I did stack the flavor deck a little. I used chicken stock and white wine to cook the brown jasmine rice and the chicken. I seasoned the chicken thighs with a spice rub and added it to the liquid, and added unsalted butter for flavor and texture. But I also used a bag of frozen vegetables for convenience. I am partial to lima beans, but I figured that most people would prefer peas and carrots so that is what I used. I had some fresh thyme so I added that to the pot, but if you don't have it you can use dried thyme.

I had a pound of fresh mushrooms that needed cooking so I sliced and sauteed them before putting everything in the pressure cooker - but they could be optional. After 23 minutes, I was rewarded with a surprisingly delicious one-bowl meal that was the very definition of wholesome comfort food. It was bursting with flavor and made me dream of what else I could make in the pressure cooker. With food this good, and this fast, there is no excuse not to cook from scratch.

• Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer CarolinaCueToGo.com and the author of three books, including "Taming the Flame."

Under Pressure Quickie Chicken and Rice

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