Lemon Caper Chicken with Spaghetti Squash

One of my favorite meals from ye' old pressure cooker

  • Start by looking at the recipe below on the Spaghetti Squash, once the squash is cooked, don't use the fork to extract the squash right away- wait until you are finished with the chicken. 
  • Sauté olive oil and 4-5 gloves of garlic (sliced thin on a mandolin) in the pressure cooker pot, add some shallots or leeks and continue to sauté
  • Add 4-6 pieces of boneless chicken breast pieces that have been coated in flour, sauté until browned and flip
  • Add the juice of one lemon and put the juiced peel into the pressure cooker.
  • Add 2 T. of capers with a little liquid. 
  • Cook on High Pressure for 8-10 minutes, depending on how much chicken you are cooking. 
  • Plate your spaghetti squash and top the squash with the chicken and juices. 

The Perfect Spaghetti Squash

Comes out perfect everytime!

  • Cut the spaghetti squash in half to fit into the pressure cooker. (Should look like two deep bowls)
  • Scrape out the seeds and place the squashes face up into pressure cooker
  • Add a cup of water to the pressure cooker to create a bath for the squash
  • Set pressure cooker at High Pressure for 8 minutes (normal size squash) or 10-12 for a larger squashes
  • When the pressure is completely released, use a fork and squash will release the perfect spaghetti strands. 
  • On the stove, sauté some garlic with butter/olive oil and lightly toss in the spaghetti. A little salt and pepper- you're all set! Enjoy. 

Butternut Squash Harvest Blend Cous Cous

This is a super simple, extremely easy meal....so delicious! 

In the pressure cooker pot...

  • Sauté four to five gloves of garlic (thin sliced on a mandolin) with olive oil
  • Add an onion or a few shallots
  • Add one cubed butternut squash (sauté for five-ten minutes)
  • Pour in an entire bag of Trader Joe's Harvest Grain Blend
  • Stir everything together, add 6-8 leaves of sage
  • Top with a box of vegetable broth
  • Set on High Pressure for 10-15 minutes (depending on how long you cooked the squash)

When it is finished, you can stir in a little coconut oil or butter. Top with a little feta cheese or some fresh sage. 

Obsessed.

Just after the holiday season, I came across a Facebook post from a friend asking what people like to cook in their pressure cookers (she received one for Christmas and was a little intimidated by it). I read through the comments of the post and instantly realized that I NEEDED a pressure cooker ASAP. I read through blogs and online cookbooks and dreamt about all of the things that I would make. After a month of using my pressure cooker, I am here to share some of my favorite creations. 

I highly recommend reading this article by Melissa Clark from the New York Times. She hits on some really great points and I pretty much agree with all of her advice.

 "Why Do Cooks Love the Instant Pot? I Bought One to Find Out"