Photo of Cat Cora’s pressure cooker stewed Chicken Kapama by WW

Cat Cora’s pressure cooker stewed Chicken Kapama

Total Time
55 min
20 min
30 min
Cinnamon gives this dish a uniquely Greek flavor.


Dry medium grain brown rice

1 cup(s)

Chicken broth

2½ cup(s), divided

Uncooked boneless skinless chicken breast

2 pound(s)

Ground cinnamon

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Olive oil

1½ Tbsp

Uncooked onion

2 large, roughly chopped


3 clove(s), minced


2 cup(s)

Canned diced tomatoes

14½ oz

Tomato paste

6 oz


2 clove(s), left whole


  1. Cook rice according to package directions, replacing 2 cups cooking water with 2 cups broth.
  2. Meanwhile, sprinkle chicken with cinnamon, salt, and pepper.
  3. Turn pressure cooker to sauté function; heat oil. When hot, brown chicken on all sides, about 5 -7 minutes (brown in batches, if necessary). Remove from cooker; set aside.
  4. Add onions and minced garlic to cooker; sauté until soft, about 3 minutes. Add remaining 1/2 cup broth; scrape browned bits from bottom to deglaze cooker.
  5. Stir in water, diced tomatoes, tomato paste, and whole garlic cloves. Add chicken and its juices to cooker; stir, cover and close pressure cooker. Cook on high pressure for 10 minutes.
  6. When pressure cooking is finished, let sit for 5 minutes and then release the pressure with the manual valve. Pour into a serving dish; shred chicken with two forks in sauce. Serve over rice.
  7. Seving size: 1 c chicken mixture and 1/2 c rice