Prep time 10 minutes
Cook time 25 minutes
Yield: Serves or Makes 4
Finely chop the onion. Turn on the pressure cooker and press the sauté function. Adjust to high. Pour in 2 tablespoons of olive oil and add the chopped onion. Sauté until translucent.
While the onion is sautéing, dice the chicken. Combine all the seasoning ingredients and season the chicken pieces.
Take out the sautéed onion, pour in the remaining olive oil and add the chicken pieces in.
Quickly brown the meat. Turn off the sauté function and deglaze the pot with white wine. Throw the onions back in, add the rice, red peppers, tomatoes and chicken stock or broth and give everything a good stir.
Cover with the lid and lock it into its position. Turn the vent to the sealing position. Press the manual button (pressure cooking) and adjust the time to 3 minutes. When the cooking is finished, wait 7 minutes before releasing the pressure manually.
Stir in the butter and grated Parmesan. Taste it and add more seasoning if needed. Sprinkle with finely chopped parsley (optional) and additional freshly grated parmesan and serve.