Pressure Cooker Meals Archives

Chicken Curry Casserole

This recipe is my invention and one for the record so I can make it again exactly the same. It was very tasty and a made in 20minutes from frozen in a pressure cooker. This recipe can be baked in the oven or in a slow cooker too, but if you are in a hurry this is a perfect quick satisfying meal.

Ingredients for 2-3 portions

  • 3 frozen chicken breasts
  • olive oil
  • pepper
  • 5 medium new potatoes, halved
  • 1 mug of  hot vegetable stock
  • 1 teaspoon of your favorite curry powder (I use a Maui blend *)
  • 1/2 large onion, diced
  • 1/2 white wine
  • 1 parsnip, diced small
  • 1 large carrot, diced
  • 1 large leak, quatered and sliced
  • 1/2 balti curry sauce (I use Sharwoods)
  • * (spice number 630 from Mana Foods, Paia)
  1. Place the chicken in the microwave and cook for just 1 minute to make it cuttable.
  2. Heat olive oil in the pressure cooker
  3. Dice the chicken into 1/2″ cubes and brown in small batches
  4. Dice onion and add to chicken
  5. Half potatoes and add to pot
  6. Add curry powder to hot stock and add to pot
  7. Add white wine to pot
  8. Add diced parsnip to pot
  9. Add sugar to pot
  10. Stir well until boiling
  11. Add diced carrot and leeks to steamer tray and place into pot
  12. close lid and cook on high for 12 minutes when pressure is on high
  13. Release pressure, open, return pot to heat and stir in Balti sauce
  14. and Serve

 

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Lamb Steaks in Onion and Mint Sauce

Cooked in the pressure cooker this meal took less than 30minutes from frozen to serving. The lamb was tender and very tasty. With the vegetables all cooked in the pressure cooker too, this dish is a complete meal, but can be served on Mashed Potatoes instead of adding potatoes into the pot.

Ingredients

  • 4 lamb steaks
  • 1 large onion diced
  • 6 new or salad potatoes, un-peeled and cut into 1/2cm slices
  • 2 carrots, diced
  • 1/2 small suede, cubed
  • 1-2 tablespoons of mint sauce
  • 1/2 gravy or stock
  • chili if required
  • 1 sprig of fresh sage
  1. Make up the gravy or the stock, with the mint and sage and put into pressure cooker
  2. Place the frozen pieces of lamb into the gravy and cook on second ring for 10-15minutes
  3. Meanwhile, dice the onions, suede, potatoes and carrot
  4. Release pressure quickly when its time
  5. Add all the onions, and half of the remaining vegetables into the stock/gravy
  6. Insert the vegetable tray so that it sits above the lamb and add the remaining vegetables
  7. Bring pressure up to second ring again and cook for 10 further minutes.
  8. Release pressure when done, dish into bowls, and serve with garlic bread or mashed potato if potato not added to the pot

 

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Robins’ Beef in Ale Casserole

Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef  in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.

This recipe serves four.

Ingredients

  • 2 tablespoons sunflower oil
  • 700 grams Diced Beef (Waitrose Mini Diced Beef)
  • 2 large onions,  sliced thickly
  • 2 tablespoons light brown sugar
  • 1 tablespoon plain flour
  • 2 tablespoons balsamic vinegar
  • 500ml  Strong Pale Ale
  • For the accompaniment
  • 2 tablespoons creamed horseradish sauce
  • 1 tablespoon fresh thyme leaves, finely chopped
  1. Pre-heat oven to 150C
  2. Using a large ovenproof and flameproof casserole dish with a lid
  3. Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
  4. Transfer each batch onto a plate and set aside
  5. Heat 1 tablespoon of oil and add the thickly sliced onions
  6. Saute over a low heat for 6-7 minutes until softened
  7. Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
  8. Pour the ale over the onions  and stir until it reaches the boil
  9. Add the beef to the the onions
  10. Season to taste
  11. Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
  12. Stir the  creamed horseradish sauce and the chopped thyme leaves for an accompaniment
  13. Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉

 

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