I got a pressure cooker several years ago. Before the instant-pot craze, even. Between pregnancies, I used it a little, but it was often forgotten in the recesses of the kitchen. But I'm so glad that now pressure cooking is in vogue. Because, hello! This think makes cooking a gajillion (yes, I'm a math teacher, and I say that IS a number, LOL) times easier.
Also, our recipe needs are changing. My darling little sister is currently expecting, and has oral allergy syndrome to most veggies and fruits, and ALSO has gallbladder issues, so she's avoiding fats. Pretty much, she's eating cold cereal and skim milk. Which sounds delicious for about 3 days. So I've been attempting to cook nut-free, fat-free, AND yummy food. Some days I succeed. Other days, it meets two of the three criteria. Today's met three of three, and Joe and the Brother-in-law both liked it. (So did 2 of the three kiddos, which is like amazing.)
Anyway, I stole the recipe from here: http://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/
And like then, I modified it to meet our needs:
INGREDIENTS (serves 10 if served over rice):
- 6 boneless skinless chicken breasts, diced (about 2 lbs.)
- 1 diced onion
- 1 diced red bell pepper
- 1/4 teaspoon red pepper flakes
- 3 tablespoons water
- 2 bags of frozen mixed vegetables, cooked
Preheat pressure cooking pot using the saute setting. Add olive oil, onion, garlic, red pepper, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 4 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
Add sesame oil and honey to the pot and stir to combine. Add pre-cooked vegetables. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Serve over rice
