1tablespoonextra virgin olive oilor oil of your choice
500gchicken thigh filletseach cut into about 3 pieces (or you can leave them whole if you prefer)
1onionsliced
3garlic cloveschopped
2tablespoonWorcestershire sauce
500gbutternut squashpeeled and diced
2tablespoonpaprikasweet (if you would like a spicy kick you could use 1 tablespoon sweet paprika + 1 tablespoon smoked paprika)
1.5tablespoondried parsley
To serve (optional)
Tabasco
Instructions
Sauté the chicken in the oil until sealed, use a medium heat for this.
1 tablespoon extra virgin olive oil, 500 g chicken thigh fillets
Add the onions, garlic and Worcestershire sauce and stir, scraping the bottom with a wooden spoon to deglaze as you do this (you can add a bit of liquid to help with this)
Press down on the sealing ring following its circumference several times to make sure it's properly inserted in the rack that holds it. Lock the lid in. Steam release Sealed.
Pressure cook, high pressure, for 5 minutes and do a natural release* at the end of cooking, which means doing nothing until the float valve pops back down.
Serve and enjoy with a sprinkle of Tabasco for an extra kick.
Tabasco
Notes
Hate peeling Butternut Squash? Me too! If you have a whole butternut squash, you could use this clever trick before starting, it will making peeling a doddle.NotesDeglazing means scraping the bottom with a wooden spoon and the help of some liquid to remove any caramelised bitsShort of time? Add all the ingredients except the Tabasco to the inner pot, stir to combine and had straight for step 4.Want to double it up? Feel free. The timings remain the same.*TerminologyQuick release (also called quick pressure release or QPR) 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 (also called natural pressure release or NPR) 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.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example, a recipe may say 4 minute NPR followed by QPR. That means that you wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.