The Great Big Pressure Cookbook includes over 500 recipes for the iconic American countertop appliance by Bruce Weinstein and Mark Scarbrough.
This dish is salty, starchy and a little sweet. Throw in the spices and aromatics, and let the pressure cooker do the rest.
- Mix the chicken, thyme, allspice, salt, pepper, and nutmeg in a large bowl until the meat is coated in the spices; set aside on the counter for 10 minutes.
- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the jalapeño, scallions, ginger, and garlic; cook, stirring often, until the scallions soften, about 2 minutes.
- Add the chicken mixture, scraping every speck of spice into the pot; cook about 4 minutes, stirring occasionally, until lightly browned. Pour in the broth and vinegar; stir in the brown sugar until dissolved. Nestle the plantains into the sauce.
- Lock the lid onto the pot. STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes. OR ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.
- Use the quick-release method to return the pot’s pressure to normal.
- Unlock and open the pot. Stir well before serving.
Reprinted from The Great Big Pressure Cooker Book. Copyright © 2015 by Mark Scarbrough and Bruce Weinstein. Photographs copyright © 2015 by Tina Rupp. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.