Spanish Chicken & Chorizo (Instant Pot)

 Spanish Chicken & Chorizo (Instant Pot)

This is a delicious dinner, so full of Mediterranean flavour and colour! You can easily dump-and-go with this recipe, as one would for a slow cooker, but I'll give some more guidance for if you have a moment to sauté the onions and bring out that yummy fond that's so full of depth of flavour. I first found this recipe over at tamingtwins.com and I have adapted it for the Instant pot.

Spanish Chicken & Chorizo (Instant Pot)

Ingredients:

Oil to saute (omit if your rather dump-and-go)

3 medium Onions, diced chunky

3 cloves Garlic, crushed

2 tsp Ground Cumin

2tsp Ground Smoked Paprika

2 tsp Dried Oregano

1/2 Chorizo ring, cut into slices

1kg Chicken thighs, skinless & boneless

1/2 jar Olives and Brine (170g)

2 tins chopped Tomato (800g)

3 Carrots, peeled

Salt and freshly ground black pepper to taste

Add after cooking:

1 tbsp Cornflour

2 Tbsp Tomato paste

2 Bell peppers, diced

Method:

1. Set the Instant pot to Saute on high for 10 minutes. Saute the onions for 5 mins.

2. Then add the garlic and spices, and stir to allow the flavours to bloom.

3. Add the chorizo and allow to crisp a bit.

4. Then add the Chicken thighs and allow the 10 minutes to complete while the thighs are coated in these delicious flavours.

5. Turn the pot off. Add the olives and brine, 2 tins of chopped tomato and stir the pot well to get any darkened bits of fond off the base layer. Stir well.

6. Now add the carrots (we will slice them up after cooking) and a good grind of Salt and Black Pepper.

7. Seal the Instant Pot and cook on high pressure for 10 minutes. 

8. When its done, switch it off and allow it to naturally release pressure. (This is an important part of the cooking process so don't hurry it)

9. Remove the whole carrots to a chopping board and slice them thickly.

10. Then remove the thighs to a large bowl and shred them apart with a fork.

11. Mix a slurry with the cornflour and a bit of water and add this to the pot. Put the pot on to Saute and keep stirring while the sauce thickens.

12. Now add the tomato paste, stirring well. 

13. Finally add the carrots, shredded chicken and diced bell peppers back to the pot and give it a final stir and taste test, season as needed.

14. Serve this on a fluffy bed of Basmati rice.

Serves about 8

Student's Easy Tuna Pasta (IP, GF, DF)

As my kids are getting older and some are leaving the nest, I feel inspired to share some recipes that are my default go to's for a Quick and Easy meal, or when I reach the end of the month and need to cook on a budget from the pantry. This one is put together really fast and can feed a dorn room of students on a budget!

Student's Easy Tuna Pasta

Ingredients:

1 Packet Pasta of choice (Use GF if needed)

Water

Salt

1 Tin of tuna (optional: 2 if you want more protein)

1 small onion, finely chopped

1 green Pepper, chopped

1/2 - 1C Mayonnaise

Method:

1. Instant pot method: Place the whole bag of pasta in the instant pot with 4C water (1 Liter) and sprinkle salt. Close the lid, seal, and pressure cook on high for 8 minutes. Allow a natural release.

Stovetop Method: Place the pasta in a large pot and cover with boiling water and add salt. Bring this to a boil for about 8 minutes. Drain when al dante.

2. While the pasta cooks, drain and empty a tin of tuna into a breakfast bowl.

3. Add the chopped onion and green pepper and 1/2 C mayonnaise. Season with salt and pepper to taste.

4. When the pasta is ready, add the tuna Mayonnaise to the pasta and stir until well coated. Taste and adjust seasoning and add mayonnaise if needed.

Serves 6

Spinach & Peppers Frittata (GF, DF, IP)

A frittata is a delicious way to use up odd little bits of veggies rattling around in your veggie drawer and makes a great lunch or breakfast. I use my Instant pot to cook the potatoes and to bake the Frittata. I've listed ingredients and amounts, but you can substitute with what you have on hand. 

Spinach & Peppers Frittata 

Ingredients: 

2 C sliced potatoes

1 C water

6 eggs

3/4 C Oat milk

1 onion, sliced

1 red pepper, sliced

1 green pepper, sliced

1/2 bag baby spinach, sliced

1 tsp garlic

Salt & pepper to taste

Method:

1. Place potatoes and water in the Instant pot. Seal and cook on high for 3 minutes. Quick release. COOL

2. Crack the eggs into a mixing bowl with milk and beat. 

3. Fry onions and peppers in a frying pan until soft. Add to the mixing bowl. 

4. Flash fry spinach and garlic until wilted. Add to bowl. 

5.  Add the potatoes. Season with salt and pepper.

6. Prepare a 7 inch spring form pan and pour the mixture into it. 

7. Add 1 C water to the instant pot. Gently lower the spring form into the instant pot on its trivet. 

8. Seal the pot. Cook on high pressure for 12 minutes, natural release for 10 minutes. 

9. The top may look a bit wet so let it stand for 5 minutes before serving. 

Yummy Baby Potato Salad (IP, GF, DF)

This is a staple at any South African braai and so yummy with sandwiches the day after. This is an instant pot version which allows you to make it in no time. Simple convenience at its best. 

Yummy Baby Potato Salad 

Ingredients:

1 bag Salad Baby potatoes. (Charlotte or Alexandra are delicious!)

4 - 5 eggs

1 C mayonnaise

1 Tbsp English Mustard

4 Tbsp pickle juice (or 2 Tbsp vinegar plus 2 tsp sugar)

Salt

3-5 pickles chopped

Method: 

1. Place washed and quartered baby potatoes in the instant pot. Add salt. 

2. Place the trivet on top, and lay the eggs on. 

3. Add a cup of water. 

4. Seal the pot and cook on high pressure for 5 minutes. Slow release for 5 minutes. Set a timer! Don't forget them in the pot!

Meanwhile…

5. Mix the mayonnaise, mustard and pickle juice in a salad bowl

6. Chop pickles and add. 

Then back to the instant pot…

7. Strain the potatoes and place the eggs in cold water. Allow potatoes to cool. 

8. Peel and slice the eggs. 

9. Add potatoes and eggs to the salad bowl and toss to coat well. Season with salt and pepper. 

Pears poached in Red wine (Instant Pot)

 I've been trying new recipes in my Instant Pot and I was excited to give this a try. It's very simple and so rewarding to put a couple of jars in the Pantry for an impromptu dessert.

Pears Poached in Red Wine

Ingredients:

750ml bottle of red wine

200g sugar

2 Naartjies juiced and rind of 1

1/2 tsp Cinamon

1 tsp Mixed Spice

8 Pears

2 Tbsp Lemon juice

1 tsp Vanilla essence

Method:

1. Put the wine, sugar, Citrus, Cinamon and Spice into the Instant Pot. 

2. Saute on high for 5 min stirring constantly, until sugar is dissolved. Switch pot off.

3. Peel pears, cut their tops and tails and halve them. Using a melon baller or a round teaspoon measure, dig the cores out neatly.

4. Place these in a bowl and sprinkle lightly with lemon juice so they don't discolour.

5. Pour the pears into the Instant pot.

6. Close and lock the pot. Set the handle to Sealing.

7. Pressure cook them on HIGH for 4 Minutes. Switch Keep Warm function OFF.

8. When this is done, switch the pot off. Now let it Natural release for about 24 minutes or until the pin drops.

9. Now open the pot. Remove the pears to a glass serving bowl or into cleaned jars.

10. Set the Instant Pot on to Saute on high and simmer the sauce until it is reduced by half, and goes nice and dark. (about 10 min) Now add the Vanilla Essence.

11. Turn off the heat and pour the syrup over the pears. Allow to cool to room temperature before serving, or close the jar lids and store them in the pantry. Keep an eye on them as I don't know what shelf life they have.

12. Serve with ice cream!