Category Archives: Pressure Cooker

Dinner, Lunch, Pressure Cooker, Stove Top

Greek Chicken Bowl with Tzatziki

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This light, healthy and flavoursome meal is great for lunch or dinner.

Homemade tzatziki is so simple and moorish but if you’re time poor simply pick up a tzatziki dip, pre-made from the shop.

Greek Chicken Bowl with Tzatziki

Rating: 1 out of 5.

Ingredients (serves 4)

Greek Chicken

  • 2 tablespoons of olive oil
  • 2 teaspoons of Masterfoods Lemon, Herb, & Garlic Spice Blend (pic below)
  • 1 large chicken breast, cut into 2cm pieces
  • 1 teaspoon lemon juice for pan to steam

Salad

  • 1/2 red onion, diced well
  • 1.5 cups Quinoa
  • 1/2 punnet cherry tomatoes, quartered
  • 1/2 Cucumber, diced
  • 1/4 block fetta
  • Handful of walnuts, chopped
  • Optional: 6 pitted kalamata olives, diced

Tzatziki

  • 250g Greek yoghurt
  • 1 teaspoon minced garlic
  • 1/2 lemon, juiced
  • 2 tablespoons of chopped mint
  • Salt and pepper

Method

  • Add 1.5 quinoa to pressure cooker with 3 cups of water. Select RICE and cook for 5 minutes.
  • Add chicken to pan and drizzle 2 tablespoons of oil, stir to coat chicken.
  • Sprinkle the spice blend one teaspoon at a time whilst stirring. Season with salt and pepper.
  • Cook on MEDIUM for 5 minutes stirring until brown.
  • Add lemon juice and cover to steam for 5 minutes, stirring occasionally.
  • Make the tzatziki by combining all ingredients in a bowl, stir and taste adjusting with more lemon or salt, pepper or garlic.
  • Add cooked quinoa to large bowl and add all salad ingredients. Stir and season of required. Serve by placing salad on bottom, then chicken and drizzle with tzatziki .
Dinner, Pressure Cooker

Instant Butter Chicken – Pressure Cooker

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Yum, yum, yum!

I don’t cook with a lot of cream but what’s a butter chicken without it? Line up all your spices before you get started, and you’ll have this meal on the table in no time.

Instant Butter Chicken – Pressure Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 3 tablespoons unsalted butter
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon tumeric
  • 400g passata
  • 800g chicken thigh fillets, cut into bite sized pieces
  • 1 cup cream
  • 500g broccoli, steamed

Method

  • Select SAUTE on pressure cooker and melt the butter. Add the garlic and ginger, and cook for 1 minute.
  • Add all of the spices, stir, and cook for 1 minute.
  • Add the passata and a ¼ cup of water. Switch off the SAUTE setting.
  • Add the chicken thighs and stir.
  • Select PRESSURE COOK setting and cook for 6 minutes on HIGH.
  • Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little.
  • Serve with rice and steamed broccoli (or your favourite greens).
Dinner, Pressure Cooker, Quick Meals

Honey Mustard Chicken – Pressure Cooker

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Wholegrain mustard is a staple in our home. It puts a real punch into a meal without being too spicy.

This relatively new recipe is so simple, giving you incredible flavours for minimal effort.

If you don’t have a pressure cooker, you can use a slow cooker and set to HIGH for 4 hours.

Honey Mustard Chicken – Pressure Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 chicken breasts/thighs, cut into 3cm chunks
  • 1 tablespoon of olive oil
  • 1/2 cup of water
  • 2 cloves garlic, crushed
  • 1/4 cup of honey
  • 2 tablespoons dijon mustard
  • 3 tablespoons wholegrain mustard
  • 6 medium potatoes, peeled and cut into 3cm chunks
  • 3 carrots, peeled and cut into 2cm chunks
  • 2 cups brown rice

Method

  • Rinse rice, add to pressure cooker with 5 cups of water. Select Pressure cook / rice – or follow instructions for your cooker or stovetop.
  • Whilst rice is cooking cut and prepare all remaining ingredients. Once rice is ready, remove from cooker and set aside. Rinse bowl and return to cooker.
  • Select SAUTE HIGH setting on pressure cooker, heat the oil, and brown chicken.
  • Add water to deglase the pot and with a spatula remove any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
  • Add the rest of the sauce ingredients; garlic, honey, and mustards. Followed by potatoes and carrots.
  • Seal the lid and make sure that the valve is in sealing position.
  • Pressure cook on HIGH for 8 minutes.
  • Serve with rice.
Dinner, Pressure Cooker, Quick Meals

One Pot Fajita Chicken & Rice – Pressure Cooker

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This meal is a perfect mid-week solution for busy families.

It’s fast, yummy, and can be made with any vegetables you have on hand. We love the sweet flavour of the yellow capsicum and it was what we had available at the time. I’d love to try this with green beans, or maybe even peas, just add them before you pressure cook.

We added the capsicum at the end only because I prefer crunchy capsicum, and our kids haven’t learnt to love it yet.

One Pot Fajita Chicken & Rice – Pressure Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 chicken breasts, cut into 2cm chunks
  • 1 tablespoon of olive oil
  • 1 red onion, diced
  • 1 tomato, diced
  • 2 carrots, chopped small
  • 2 cups brown rice, rinsed
  • 2 cups water
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 yellow capsicum, chopped
  • Optional – 4 tablespoons green yoghurt

Method

  • Select SAUTE setting on pressure cooker, heat the oil, add the chicken and brown.
  • Move chicken to the side and add the red onion, cooking for a few minutes.
  • Add the tomato, carrots, rice, fajita seasoning (spices), and stock.
  • Pressure cook on HIGH for 8 minutes.
  • When finished, carefully release the steam. Open the lid, and stir in the yoghurt if using. Give the rice a quick stir.
  • Serve with fresh, chopped capsicum.