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It would be an understatement to say pressure cookers, slow cookers, and all-in-one multi-cookers like the Instant Pot are having a moment, so it makes sense Martha Stewart is providing fans with several goods to fuel their obsession. She just released a cookbook, Martha Stewart’s Pressure Cooker ($26) in August, plus Martha & Marley Spoon, her meal delivery service, is featuring one Martha Stewart pressure-cooker recipe a week through October 1. As if that’s not enough, she’s gearing up to launch her own 14-setting multi-cooker, The Martha Stewart Everything Pressure Cooker ($120), available November 7 on QVC and late November on Amazon.com. Because of these exciting new projects, we had a chance to speak to Stewart about pressure cooking and to share one of the cookbook’s mouthwatering recipes with you.

Since pressure cookers have been around for several decades, we had to know why America is so enticed with the technique, particularly now. Stewart explained, “Well, T-I-M-E and lack of. We are all trying to pack in so much. And that little thing you’re holding in your hand [i.e., cell phone] has taken away most of our time. We’re looking at Instagram and not thinking about cooking. I thought that the internet would save us time to do other things, when actually it’s the opposite. But I really believe [the multi-cooker is] a time saver, and we need one.” According to Stewart, her Everything Pressure Cooker cooks up to 70 percent faster than the stovetop. That means a 20-minute one-pot recipe could potentially pressure cook in a mere six minutes.

As for her fave meal to pressure cook from the new cookbook, it’s the Arroz Con Pollo (rice with chicken). We tried it at home and could not believe how quickly it all came together. Plus, we had plenty of downtime to do important things like, er, scroll through Instagram and catch up on our fall TV queue. Find the recipe below, then pick up the new cookbook to take a look at her favorite dessert, English Plum Pudding.

arroz con pollo

(Serves 4-6)

Editor Notes: We had a really hard time finding the annatto paste the recipe calls for. Your best bet is to get that on Amazon ahead of time. We improvised by combining annatto powder and chili paste.

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 3 pounds (8 to 10 pieces) bone-in, skin-on chicken drumsticks and thighs
  • 1 large onion, finely chopped
  • 1 green bell pepper, ribs and seeds removed, finely chopped
  • 1 red bell pepper, ribs and seeds removed, finely chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons annatto paste (we like El Yucateco)
  • coarse salt
  • 3 cups water
  • 1 1/2 cups long‐grain white rice
  • 1/4 cup pitted green olives, quartered if large
  • fresh cilantro leaves, for garnish (optional)

Instructions:

1. Heat oil in a 6‐ to 8‐quart stovetop pressure cooker over medium‐high or in an electric pressure cooker set to sauté. Add chicken, skin side down, and cook until golden brown, flipping halfway through, about 8 minutes total; transfer to a plate.

2. Add onion, green and red bell peppers, and garlic. Cook, stirring, until softened, 5 to 8 minutes. Crumble in annatto paste and add 1 1/2 teaspoons salt. Cook, stirring, 1 minute. Return chicken to cooker along with any accumulated juices, and turn to coat with vegetables. Stir in the water and bring to a boil. Stir in rice and olives.

3. Stovetop: Secure lid. Bring to high pressure over medium‐high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat and let pressure decrease naturally for 5 minutes. Release remaining pressure, then remove lid.

Electric: Manually set cooker to 12 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. If rice isn’t fully tender, close lid to let rice continue to steam, 5 to 10 minutes.

4. Top with cilantro leaves, if using, and serve.

Looking for more pressure cooker recipes? Check out our DIY recipes!

(Recipe via Martha Stewart’s Pressure Cooker; photos Julia-Gartland/Martha Stewart, Gabi Conti / Brit + Co, and Marcus Nilsson/ Martha Stewart)

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