Pressure Cooker Chicken and Veggies

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Would you believe me if I told you that I cooked dinner in 3.5 minutes tonight?  Guys, it’s true!!!  I recently bought a stovetop pressure cooker, and tonight was my first experience at giving it a try.  I’m not going to lie…it was a bit terrifying, and once I put it on the heat to create the pressure, I may have went and hid behind a living room chair in fear that the pot would somehow explode, but we made it through injury-free, and the result was a delicious and QUICK dinner! I think that this is the start of a lifelong friendship between me and my pressure cooker!

Pressure cooking can be a bit intimidating at first, but once you do it once, you’ll see that it’s actually quite easy!  I found the following pin on Pinterest that links to a site that has a very thorough list of cooking times for various types of food.

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Before I got started, I had so many questions…can I cook the meat and veggies together?  Do I have to do one type of food, then clean the cooker and do another type of food?  Is the noise of the steam releasing going to hurt my ears? Will the food taste good?  Will all the water evaporate and the pot explode? Is Harvard going to call me offering me an honorary PhD when I figure out how to use this thing? Are people all over the world going to want to be me?…you know, normal questions that people have about pressure cookers before they’ve used them. 😉

Anyway, the answers are yes, no, no, YES, no, doubtful, and definitely no…in that order.

I started with something basic – chicken and veggies, and wow you guys – this chicken came out so tender and juicy, and the veggies were cooked to perfection! I just used brussels sprouts, carrots, and onion.  Again, the cooking time was only 3.5 minutes, and I probably would have done better with just 2.5 – 3 minutes because my veggies and chicken were chopped, but I was scared that the chicken wouldn’t be cooked through if I went with the recommended time.

Okay, enough touting the pressure cooker – let’s get to the recipe and instructions.  I should quickly mention that my pressure cooker is a stovetop model, not an electric model, so keep that in mind while going over the recipe!

PRESSURE COOKER CHICKEN AND VEGGIES

Ingredients: 2 servings

  • 1/2 tsp. olive oil
  • 1/2 white onion, chopped
  • 3/4 lb. brussels sprouts, quartered
  • 20 baby carrots, sliced in halves
  • 2 chicken breasts, cut into bite size pieces
  • 1 cup water
  • sea salt, for seasoning

Directions:

1.) Heat the olive oil in the bed of the pressure cooker over medium heat.  Add the onion, and cook for about 2 minutes.  Add the rest of the ingredients, except the sea salt.

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2.) Place the pressure cooker lid on the pressure cooker and lock into place.  Increase the stove heat to high.  Allow the pressure regulator to begin to gently rock back and forth/rattle.  When it begins to do this, set the timer for 3 minutes, and let the food cook for these 3 minutes. At the end of the 3 minutes, carefully place the pressure cooker under running cold water until the pressure indicator drops and there is no pressure left in the cooker.

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3.) Once you are sure there is no pressure left in the cooker, carefully remove the pressure cooker top, and observe the miracle of your food being cooked in a flash! Use a slotted spoon to transfer the chicken and veggies to a bowl or plate. Season with sea salt, and serve.

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You can discard the leftover liquid, but even better, save it and use it as a soup broth, or even just drink it at another time – lots of good minerals in that water! I’m going to use mine in a soup I am making tomorrow night.

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Seriously can’t believe how easy this was!  So delicious!  Enjoy! 🙂

 

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