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Pressure Cooker Cuban Chicken and Rice

  • Author: Kitschen Cat
  • Total Time: 40 mins
  • Yield: 4


Slightly adapted from Linda Ly’s New Camp Cookbook


  • 5 skin-on, chicken legs
  • 3 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 2 teaspoons ground cumin (affiliate), divided
  • 2 tablespoons olive oil (affiliate)
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 poblano pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground turmeric
  • 1 bay leaf
  • 8 oz can tomato sauce (affiliate)
  • 1 cup uncooked long-grain white rice
  • 1/2 cup beer
  • 1 cup chicken broth (affiliate)
  • 1 cup frozen peas
  • 1/4 cup chopped cilantro


  1. Season the chicken with 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1 teaspoon cumin.
  2. Heat olive oil in pressure cooker on sauté setting until hot, then add chicken legs skin side down. Brown for 4 minutes per side then remove from pot and set aside.
  3. Add onion, green pepper, poblano pepper, and garlic to pressure cooker. Sauté for 3-4 minutes then add oregano, turmeric, bay leaf, remaining salt and pepper, and tomato sauce.
  4. Sauté for 2-3 more minutes then add rice, beer, and chicken broth.
  5. Lay legs on top of rice mixture, lock lid, and set to high pressure for 9 minutes.
  6. When time is up, let pressure naturally release then remove chicken.
  7. Turn onto simmer setting and add peas and cilantro. Stir until peas are heated through then serve rice topped with a chicken leg.
  • Prep Time: 10 mins
  • Cook Time: 30 mins