Cooking Under Pressure...
You know I never blog recipes unless I am passionate about them. This one came in the nick of saving time.
It's football practice season, which means meal planning or eating out. I prefer to eat in. #1 there's leftovers, #2 it's healthier, #3 it's cheaper, #4 my son can be in bed at a reasonable time (provided I've planned and cooked ahead of time). But who plans and cooks ahead of time?
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With practices ongoing and 'back to school' around the corner, I am trying to build up some quick and easy recipes for dinner. Last year we ate at Chick-fil-Aa lot. This year practices are on a different side of town and there are no fast food temptations.
I found a wonderful crockpot recipe shared by fellow blogger Jill of Ripped Jeans & Bifocals. I experimented with a pressure cooker and made the same recipe in 12 minutes!
Cooks dry beans in one hour, collard greens in five minutes and so on.
Cooks dry beans in one hour, collard greens in five minutes and so on.
I could easily come home from football practice and let it cook while my son is in the shower, but preferably I'll make it before we leave so it has time to marinate.
Papa Bear bought "himself" this 8 qt. pressure cooker at the beginning of the year along with several recipe books.
I hate recipe books. I like Paprika, Yummly and Pinterest, where I have bunches of recipes stored. Of course none of my recipes are for the pressure cooker so I'm kind of starting over if I want to use it.
I had to guess how long Jill's crockpot recipe would take using the pressure cooker. I'm so glad I didn't go with my first thought, I would have blown up the beans!
Pressure Cooker Fiesta Chicken
4 boneless, skinless chicken breasts
1 can of Rotel tomatoes (I used mild)
1 can of black beans, rinsed and drained
1 packet of taco seasoning
1.5 cups frozen corn
1 tsp of chicken base
1 cup of water
Spray the bottom of the pressure cooker with Pam. Place the chicken in the bottom of the pressure cooker and pour half of taco seasoning over the top. Add the beans, corn and tomatoes and pour the remaining taco seasoning on top. Mix 1 teaspoon of chicken base in with one cup of water and pour on top of all the ingredients.
Set the pressure cooker to cook for 12 minutes. When the timer goes off, perform a quick release.
Once it was done in the pressure cooker, I took the chicken out and pulled it apart, shredding and slicing it with a fork and knife. Then I put it back in the pot.
Serve over rice, or in a burrito with the works (cheese, guacamole, taco sauce or sour cream) and you've got yourself a meal that is sure to please.
*See Jill's recipe for crockpot instructions and other serving suggestions.
Easy peasy! Even if you "can't cook", this is a no fail recipe.