This recipe has been hiding in my pinterest for a while. I’ve been putting off cooking this recipe because the original recipe is not very clear. With a little guessing I think I got it right. You do need a pressure cooker for this recipe. If you are serious about cooking, I would go out a get one of the non-electronic models. Don’t worry about them exploding on you. Modern pressure cookers have a lot of safety mechanism and are inert.

1. Start by getting all your ingredients ready. This includes:
   • 2 bone-in skinless chicken breasts, rinsed and dried (I had some chicken thighs I used instead)
   • 10 garlic cloves minced
   • 1  russet potato and 1 sweet potato, cut in half then in thin half disks
   • 1/2  a cup of dried lentils and 1/2 a cup of brown rice. Make sure you clean them in a colander, especially the lentils which tend to have small rocks
   • 2 cups of low sodium chicken broth mixed with:
     • 1  teaspoon of kosher salt
     • 1 teaspoon of ground cayenne pepper (you can go down to 1/2 a teaspoon if you prefer something more mild
     • 1/2  a teaspoon of ground ginger
     • 1/2 a teaspoon of ground coriander
   • 2 cups of water
   • 
2. Sear the chicken on both sides in a pressure cooker on high with a teaspoon of oil. I am always tempted to flip the chicken prematurely. The chicken will release from the pressure cook when it is ready. Put the chicken on a plate while you get everything else ready.
   
   

   

   

   
3.  Pour the water in the pressure cooker and scrape the bottom of the pan to get all the brown bits off the bottom. That stuff is pure flavor.
4. Add the chicken stock, veggies, then the chicken (and its juices might have accumulated on the plate) to the water.
5. Seal the lid of the pressure cooker and heat it up on high until high pressure has been achieved. A little cylinder pops up on mine when high pressure has been reached. Immediately turn down your heat to low or medium low, whatever it takes to maintain high pressure.
6. After 10 minutes, use the quick release feature. Be forewarned, it is noisy and a whole lot of steam will be released. At this point, everything will be cooked, but it is a good idea to let is rest to let it thicken up. It will become homogeneous.