Pairs well with Green Beans with Chicken in the Pressure Cooker
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Green Beans with Chicken in the Pressure Cooker
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A rich, protein-packed, and flavorful dish combining chicken thighs and green beans cooked quickly in a pressure cooker with aromatic vegetables and tomato sauce. Served with feta cheese and toasted bread, this meal is economical, easy to prepare, and perfect for year-round enjoyment using fresh or frozen green beans.
00:30:00 total
Serves 6
medium
Main Various
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Ingredients
- frozen broad beans - 1 kg (1 kg, can be fresh green beans as well)
- chicken thighs - 1 kg (3 to 4 thighs, cut in half)
- carrot - 1 large (1 large, cut into half moons)
- onion - 1 large (1 large, coarsely chopped)
- garlic - 1 clove (1 clove, peeled and cut into pieces)
- olive oil - 1 tablespoon (1 tablespoon for sautéing)
- granulated sugar - a pinch (a pinch to help caramelize vegetables)
- fresh thyme - 3-4 sprigs (3 to 4 sprigs)
- tomato paste - 1 tablespoon (1 tablespoon)
- water - 100 g (100 g (approx. 100 ml))
- tomato juice - 500 g (500 g (approx. 500 ml))
- salt - to taste (to taste, added during cooking)
- black pepper - to taste (freshly ground, to taste)
- chopped parsley - watch the video to see (for garnish)
- feta cheese - watch the video to see (for serving alongside)
- toasted bread - watch the video to see (for serving alongside)
Instructions
- Prepare Chicken: Cut the chicken thighs in half. Heat the pressure cooker and add the chicken pieces with 1 tablespoon of olive oil and salt. Sauté the chicken on all sides until nicely colored. Remove chicken and set aside.
- Prepare Vegetables: Cut the carrot into half moons, coarsely chop the onion, and peel and cut the garlic into pieces.
- Sauté Vegetables: In the same pot with the chicken oil and juices, add the onion, garlic, and carrot. Mix and sauté to caramelize slightly. Add a pinch of sugar, additional salt, pepper, and fresh thyme sprigs. Stir well.
- Add Tomato Paste and Liquids: Add 1 tablespoon of tomato paste and cook briefly to remove canned taste. Then add 100 g water and 500 g tomato juice, stirring to deglaze the pot and mix all ingredients.
- Combine Chicken and Beans: Lower the heat, add the sautéed chicken back into the pot along with the green beans (fresh or frozen). Mix gently.
- Pressure Cook: Close the pressure cooker lid securely. Set the valve to the appropriate pressure setting. When the pressure indicator reaches the cooking temperature (green), cook for 20 minutes.
- Serve: Release pressure carefully. Transfer the dish to a serving plate. Garnish with chopped parsley, drizzle with olive oil, freshly ground pepper, and serve with feta cheese and toasted bread on the side.
