Tag Archives: #chicken

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, Slow Cooker

Mexican Chicken Bowl – Slow Cooker

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This recipe is slightly more time consuming then the others, but if you put in the time, you will have a tasty dressing to use for salads during the week – win win!

If you’re time poor, you can just make the chicken and have it with rice and some steamed vegetables, or even in wraps for lunch or dinner.

Mexican Chicken Bowl – Slow Cooker

Rating: 1 out of 5.

Ingredients – Mexican Chicken

  • 800g chicken breast
  • 300g chunky salsa
  • 1/3 cup coriander lime dressing* (recipe below) + more as dressing
  • 1/2 cup chicken stock
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika

Method – Mexican Chicken

  • Add all “Slow Cooker Mexican Chicken” ingredients to slow cooker. Set on HIGH and cook for 4 hours.
  • Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes.

Other ingredients for the bowl

  • 4 cups cooked rice
  • 420g tin of corn, drained
  • 420g tin of black beans, drained
  • 2 avocados
  • 1/4 cup chopped coriander 
  • 1 lime

Method – building the bowl

  • Cook the rice, drain corn and black beans, chop coriander, dice avocados, cut lime into wedges.
  • Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with coriander and lime wedges. Drizzle with *Coriander Lime Dressing, (see below).

*Coriander Lime Dressing

This easy coriander lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the base recipe!

Ingredients

  • 2 cups fresh coriander
  • 1/2 tsp Coriander, ground
  • 1 Garlic clove
  • 1/4 cup lime juice
  • 2 tsp maple syrup or honey
  • 1/2 cup of olive oil, extra-virgin
  • Optional extra – 1 avocado or 1/2 cup of greek yoghurt

Method

  • Place all ingredients (apart from oil), in food processor and blend.
  • With the blade running, pour in the olive oil until smooth.
  • Optional – to make creamy, add one avocado or 1/2 cup of Greek yoghurt.
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.
Dinner, Quick Meals, Slow Cooker

Massaman Chicken Curry – Slow Cooker

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Slow cooker curries are simply the best!

Anything you add takes on the flavour, so I like to throw in some cannelloni beans to change things up.

Massaman Chicken Curry – Slow Cooker

Rating: 1 out of 5.

Ingredients

  • 400ml can coconut milk
  • 500g chicken, cubed
  • 1 brown onion diced
  • 1/2 jar massaman curry paste (or follow quantity on jar)
  • 400g tin cannelini beans, strained
  • 3 potatoes, cubed
  • 3 sweet potato, cubed
  • 2 carrots, cubed
  • 400ml tin coconut milk
  • Optional: packet of poppadoms.

Method

  • Select SAUTE setting on pressure cooker, heat the oil and cook the onion for 2 minutes.
  • Add the chicken and brown.
  • Add the paste, stir and cook for 2 minutes.
  • Add the cannelloni beans, vegetables, and coconut milk.
  • Stir and slow cook in HIGH for 4 hours.
  • Optional: serve with poppadoms.