1 Pressure Cooker it will work in any type of pressure cooker, both stove-top or electric like an Instant Pot or Ninja
Ingredients
2chorizo sausagesapprox 150 g, cut lengthways and then again (so that you end up with four thinner sausageand then diced. I like using cooking chorizo (easy to buy in any supermarkebut feel free to use any
50mlred wine + a dash moredon't want to use wine? Use the equivalent in stock.
2onionscut in thin wedges
1red peppersliced in long strips, you can use 2 red peppers to bulk it up (or peppers of other colours)
2garlic clovesunpeeled (feel free to add more if you like garlic!)
750gpotatoespeeled and quartered (if very big cut in biggish chunks), floury potatoes will work well, I used King Edward
3chunky chicken breastsfrozen or fresh (or more if you have more, if you for example double the ingredients, don’t double the stock, chicken releases liquid as it cooks)
150mlwater or stockyou could dilute a teaspoon of my vegetable stock paste in the water to make a quick stock
To serve
Spring onions or salad onionsoptional
Instructions
Set to Sauté, high heat.
Add the chorizo and stir. After a minute or so add the red wine. Add the onions, red pepper and garlic after a couple of minutes and give them a good stir to coat in the chorizo juices.
2 chorizo sausages, 50 ml red wine + a dash more, 2 onions, 1 red pepper, 2 garlic cloves
Add the potatoes and stir well to mix and coat in the chorizo juices, keep sautéeing for a few minutes, stirring regularly. Scrape the bottom well with a wooden spoon and some water/stock/wine to deglaze (don't forget those Golden Rules!).
750 g potatoes
Place the chicken breasts on top of the potatoes, season with salt and pepper.
3 chunky chicken breasts
Add about 150 ml water (and a tablespoon of my vegetable stock paste if using), lock the lid in, make sure the steam release handle is pointing to Sealing.
150 ml water or stock
Pressure cook 8 minutes, high pressure, natural release, safe to leave on keep warm until you’re ready to eat.
Serve with the chopped spring onions if using. Enjoy!
Spring onions or salad onions
Notes
* Terminology
Quick release means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural release means letting the float valve pop back down of its own accord so, basically, you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.