At this time of year I am ready to start on the stews, nothing says comfort food more than a big bowl of steaming beef stew and dumplings. However, I’m not always organised enough to get these meals on early enough so that they have a long time to cook and tenderize the meat…that’s where the 12 in 1 digital pressure cooker from Pressure King Pro comes into it’s own. Even if you have been out all day you can still have a hearty meal made in minutes. With twelve preset functions including stew, porridge, rice, soup, fish, steam, meat and canning plus a delay timer, fast reheat, slow cook and keep warm virtually every scenario of cooking is covered.

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I was sent a Pressure King Pro to review and being a fan of one pot meals this is just my idea of heaven. One pot to wash, and the inner pot can be moved to serve the meal at the table. And, it is super quick to cook with. My only problem was working out how to get the lid on and off, I’d suggest practising this before actually cooking something as you don’t want to keep the family waiting to eat! Although, once I realised my mistake (very silly but I blame the poor light in our kitchen) most people probably wouldn’t be as daft as me!

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I personally like the stew function the best as it really doesn’t take long to get a full meal on the table, and the meat is so tender and juicy! Even my son mentioned how good the meat has tasted after being cooked in the Pressure King Pro pressure cooker.

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With the Pressure King Pro you can cook up to 90% faster whilst retaining more nutrients than conventional cooking methods.

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I thought I’d share this really easy, but very tasty smoky paprika chicken recipe which makes a great midweek meal and can be on the table in just over 20 minutes using the Pressure King Pro.

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Smoky Paprika Chicken recipe…

 

Smoky Paprika Chicken

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Serves: 4

A quick and tasty chicken dish made with smoky paprika and sour cream, a great family friendly mid week meal
Ingredients
  • 1 tbsp oil
  • 4 chicken breasts
  • 1 onion
  • 2-3 tsp smoked paprika
  • 240g carrots peeled and chopped (or use small carrots such as chantenay whole)
  • 200ml chicken or vegetable stock
  • Tin of chopped tomatoes
  • 150ml sour cream
  • chopped parsley to serve
Instructions
  1. Cut the chicken breasts into big chunks
  2. Using the stew function heat up the oil and then gently cook the chicken for a couple of minutes, this doesn't need to be for long as you don't want to overcook the chicken.
  3. Slice the onion and add to the pot, cook stirring for a couple of minutes. You don't want the onions to burn.
  4. Add the smoked paprika, carrots, stock, chopped tomatoes and sour cream to the bowl, stir and put the lid on.
  5. Cook on the meat function for 10 minutes
  6. Once cooked serve with tagliatelle or wild rice, a dollop of sour cream and a sprinkle of parsley and black pepper.
  7. If you don't have a pressure cooker, using a large pan heat the oil and brown the chicken, then the onion and then add the rest of the ingredients, stir well, bring to the boil and simmer for approximately 30 minutes until the chicken is cooked through.

The Pressure King Pro…

The Pressure King Pro is a great piece of equipment because it can do so many different processes taking away the need to have various appliances to do them. For instance not only can it cook fast it can also cook slowly, replacing your slow cooker. The appliance also comes with a steam tray for cooking vegetables on the steam mode in just a couple of minutes. The non stick inner pot is easy to clean and has a whopping 5 litre capacity making it great for feeding a large family if needs be.

More information and purchase information can be found here.

Disclosure: I have been given the Pressure King Pro to review but all words and opinions are my own.

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2 thoughts on “Smoky Paprika Chicken and the Pressure King Pro

  1. This looks and sounds AMAZING! Definitely going to try this recipe- so easy and delicious xx

    Posted on October 3, 2016 at 11:43 pm
    1. Thanks so much, I hope you enjoy it if you do make it

      Posted on October 4, 2016 at 7:53 am