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Multi cooker fish stew with chickpeas recipe

Multi cooker fish stew with chickpeas recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Fish stew

White fish fillets are seasoned with turmeric, cumin and garlic are cooked with tomatoes and chickpeas to make this filling fish stew. I use a multi cooker but you could also make it in a slow cooker.

2 people made this

IngredientsServes: 4

  • 1 or 2 tablespoons oil
  • 1 onion, finely chopped
  • 500g white fish fillets
  • 2 tablespoons plain flour
  • salt, pepper to taste
  • 1/2 teaspoon turmeric, or to taste
  • 1/2 teaspoon cumin, or to taste
  • 1 (400g) tin chickpeas, drained and rinsed
  • 3 tomatoes, chopped
  • freshly chopped parsley
  • 3 cloves of garlic, crushed
  • 125ml tomato passata

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Heat oil in multi cooker on 'sauteing' mode. Add chopped onion; cook and stir for about 15 minutes to soften.
  2. Mix flour, salt and pepper, turmeric and cumin in a bowl; add fish fillets and turn to coat in flour mixture. Arrange fish pieces on top of onion; add chickpeas, chopped tomatoes, garlic, parsley and passata.
  3. Cover and cook for 30 minutes on 'Stewing' mode or until fish fillets can be easily flaked.

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Reviews & ratingsAverage global rating:(4)

Best Steamed Vegetables Recipes to Make in a Multi Cooker

Steaming is in fact one of the healthiest cooking techniques. Vitamin and mineral content is diminished in boiled or canned greens, while fat penetrates food during frying and tends to dehydrate vegetables. Nutrients remain intact when you opt to steam, bringing out the color and enhancing their flavor. You've got to believe that vegetables cooked this way often taste wonderful as they are!

We've compiled the best steamed vegetables recipe to make in your multicooker, plus cooking tips for a very satisfying and delicious meal.

A Vegetable Obsession.

Call me amazed that even after six years – six full years! – of learning and writing about vegetables for A Veggie Venture, I’m still learning! It is STILL an adventure, still big fun.

Many of my newest lessons are a side benefit of a new vegetable delivery service, Neighborgood Foods. It’s not a CSA, per se, since John and Andria aren’t themselves growers. Instead, they are good marketeers who have built a CSA-style service that meets the desires and demands of health-conscious families.

  • Sadly, NeighborgoodFoods didn't make it. Good idea, good people, good produce. We were very sad to let it go.
  • Happily, A Veggie Venture turns 15 years old (as of this update in 2020) and remains a valuable resource for vegetable lovers and creative cooks across the world!

Slow Cooker Recipes

Gather your ingredients in the morning, put them in the slow cooker, and by evening you have a meal or side dish ready to go. Slow Cooker Hummus, Slow Cooker Palak Paneer, and Slow Cooker Pulled Pork Taco Salad Bowls are great recipes to add to your rotation. You won't have to think about what to cook for dinner when you use your slow cooker!

3. Instant Pot CHICKPEA Soup

This gorgeous, Mediterranean-inspired soup is packed with nutrients including up to 40% of your daily need for protein, tons of vitamin C and even a boost of iron. In the Instant Pot, these simple powerhouse ingredients and rich spices will blend together for warming, slightly spicy spoonful in every bite. Recipe from The Mediterranean Dish.


Hearty and delicious, pair this Moroccan Pumpkin and Chickpeas Stew with any grain of choice. I used a sugar pumpkin, but any winter squash will do.

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: Serves 4 - 6 1 x
  • Category: Stew, Entree
  • Method: stovetop
  • Cuisine: Moroccan
  • Diet: Vegan


  • 1 tablespoon coconut or olive oil, or ¼ cup water (for water saute)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 inch knob of ginger, grated or minced
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon cinnamon or 1 cinnamon stick
  • good pinch of red pepper flakes
  • 2 carrots, diced
  • 2 small sweet potatoes, cubed
  • 1 small sugar pumpkin (about 3 – 4 cups), cubed (or butternut squash)
  • 1 can (28 oz) stewed tomatoes
  • 3 cups cooked chickpeas or 2 cans (15oz), drained and rinsed
  • 3 cups vegetable broth or water
  • ¼ cup raisins (I used golden)
  • mineral salt & fresh cracked pepper, to taste
  • few large handfuls baby kale or spinach (chopped whole ok too)
  • lemon or lime wedges, to serve
  • cilantro, to garnish


Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Using a vegetable peeler, remove the hard skin. Alternatively, turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.

Saute: In a large dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant.

Simmer: Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender.

Add spinach: Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.

Serve: In individual serving bowls, spoon stew over a grain of choice – rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of vegan naan.

Store: Leftovers are even better and can be stored in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator.


Use any winter squash you like here – butternut, delicata or kombucha make great replacements.

In place of the raisins, you can use chopped dates and apricots. Both are commonly used in Moroccan cuisine.

If you don’t have kale or spinach this recipe will be just fine with cilantro over top or no greens at all. I like the addition of some kind of green for color and another layer of flavor.

More Cooking Methods

  • Slow-Cooker: Add all the ingredients to the bowl of a slow cooker, except the spinach, give a good stir. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4 hours, or until root veggies are tender. Stir in greens, let wilt, and serve as suggested above.
  • Instant Pot: Add ingredients to the bottom of the Instant Pot bowl, except the spinach. Attach lid, turn to LOCK position, and to the valve to SEALING. Manually set to HIGH pressure and cook for 4 minutes, let natural release for 5 minutes. Stir in the spinach and let wilt. Serve as suggested above.

Nutritional values are estimates only. See our full nutrition disclosure here .

Did you make this recipe?

Updated: Moroccan Pumpkin + Chickpea Stew was originally published in October 2015. It has been retested and updated with new photos and helpful tips in September 2020.

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How to Cook Dried Beans 4 Ways

Canned beans are THE pantry staple to stock up on because they&aposre cheap, nutritious, versatile, and shelf-stable. While canned beans are convenient, they can lose quality in the canning process and don&apost have the flavor and texture of dried beans you cook from scratch.

You can use cooked dried beans in a variety of dishes, from chili to bean salad to soup. Plus, dried beans have a shelf life of up to two years, so you&aposre not likely to run out anytime soon.

Learn how to cook dried beans four ways: on the stove, in a slow cooker, in the Instant Pot, and in a stovetop pressure cooker.

How to Cook Dried Beans on the Stove

Undoubtedly the most popular method, cooking dried beans on the stove doesn&apost require any fancy gadgets or appliances. On the downside, it requires some planning, as you&aposll have to soak dried beans before cooking them for best results. Here&aposs how you do it, step-by-step:

1. Sort the Beans

Bags of dried beans often have debris, shriveled, or broken beans mixed in with the rest. That&aposs why it&aposs important to first sort your beans. While quickly running your fingers through the beans might sound like a shortcut, trust us, it&aposs not worth the risk of having a twig in your beans.

To sort your beans, start by arranging dried beans on a sheet pan or clean kitchen towel. Remove and discard any shriveled or broken beans, and any debris.

2. Wash the Beans

Place beans in a colander or strainer and rinse them under cold running water to wash away any dirt or dust.

3. Soak the Beans

Now here&aposs the part that everyone hates to hear: You need to soak the beans before cooking them on the stove. (Let&aposs just take a moment and collectively sigh about it.) But soaking your beans helps them cook faster and more evenly. And the good news is, you can get a similar effect with quick soaking methods. Here&aposs how to soak your beans two ways: overnight soak or short soak.

  • Overnight Soak for Beans: Soaking your beans overnight is the most traditional method, and it yields the best results. It allows you to cook beans on the stove quickly without sacrificing flavor or texture. To soak beans overnight, put the beans in a pot and cover with water by about two inches. Add 2 tablespoons kosher salt per pound of beans and allow them to soak for 4 to 12 hours, or overnight. Drain and rinse the beans before cooking.
  • Short Soak for Beans: If you didn&apost plan ahead to soak your beans overnight, don&apost fret. You can still get similar results using this quick soak method. To start, put the beans in a pot on the stove and cover with water by two inches. Add salt and bring to a boil. Turn off the heat and let the beans soak for an hour. Drain and rinse the beans before cooking.

4. Cook the Beans

Now we&aposre finally getting to the good part: how to cook your beans on the stove top. Start by placing your beans in a pot. Cover them with at least two inches of water. Now is the time to add any salt or aromatics to the water. Turn the heat to low and cover, stirring the beans occasionally. Never let your beans reach a roiling boil. Cooking time depends on the type of bean: Most pre-soaked beans will take between 45 minutes and 2 hours to cook. Periodically taste the beans or mash them against the side of the pot to test for doneness.

How to Cook Dried Beans in a Slow Cooker

Soaking the beans is not required when using a slow cooker, but it can help to reduce the cooking time in a slow cooker. If you can remember it, go ahead and soak your beans the night before. But if you forgot, no big deal! That&aposs the beauty of a slow cooker. Here&aposs how to cook your beans in a slow cooker, step-by-step:

1. Sort and Wash the Beans

Refer to instructions for the stovetop cooking method for more details.

2. Soak the Beans or Don&apost

If you do choose to soak your beans, refer to the instructions for the stovetop cooking method for more details.

3. Cook the Beans

Toss your beans into the slow cooker and cover with two inches of water or broth. Add any seasonings or aromatics (including salt). Set your slow cooker to the low setting, and cook until beans are done. This is going to vary based on the type of bean, and whether or not they are pre-soaked. Cook pre-soaked beans for 3 to 4 hours, and un-soaked beans for 5 to 6 hours. Test for doneness periodically by either tasting or mashing against the side of the pot.

How to Cook Dried Beans in the Instant Pot

When it comes to cooking beans in an Instant Pot or any other electric pressure cooker, soaking goes out the window! So if you&aposve got one, there&aposs no quicker way to cook dried beans. Skip the soaking step, and follow the remainder of these steps for Instant Pot beans:

1. Sort and Wash the Beans

Refer to instructions for the stovetop cooking method for more details.

2. Cook the Beans

Add the beans to the Instant Pot inner pot. Add 8 cups water per pound of beans, and any aromatics you would like. Lock the lid and set the pressure valve to the sealing position. Cook on high pressure for 20 to 40 minutes depending on the type of bean. Here are the cooking times for common types of beans:

20-25 minutes: Black beans, black-eyed peas

25-30 minutes: Great Northern beans, navy beans, pinto beans

35-40 minutes: Cannellini beans, chickpeas/garbanzo beans

Allow the pressure to release naturally for about 30 minutes before releasing the remaining pressure. Drain and rinse the beans.

How to Cook Dried Bean in a Stovetop Pressure Cooker

Not an Instant Pot fan? That&aposs okay. A stovetop pressure cooker is an affordable option that also allows you to cook dried beans without soaking beforehand — although soaking won&apost hurt, and could even help the beans to remain intact better during the cooking process. Here&aposs how you do it:

1. Sort and Wash the Beans

Refer to instructions for the stovetop cooking method for more details.

2. Soak the Beans or Don&apost

If you do choose to soak your beans, refer to the instructions for the stovetop cooking method for more details.

3. Cook the Beans

Add 8 cups of water per pound of beans to the pressure cooker. Add any aromatics. Be sure to add oil! This prevents the steam vent from clogging. Secure the lid and turn the heat to high. Once it reaches high pressure, allow your beans to cook for 10 to 30  minutes (consult your manual for exact cooking times). When the time is up, allow the pressure to naturally release. Test for doneness periodically by either tasting or mashing against the side of the pot.

How Long Do Cooked Beans Last

Cooked beans are best stored in their cooking liquid and chilled in the fridge for up to 5 days. If you&aposve already drained all the beans prior to storing, toss them with a little oil, salt, and pepper, before storing.

Amount Per Serving
Calories 652 Calories from Fat289
% Daily Value*
Total Fat 32g 49%
Saturated Fat13g 64%
Trans Fat1.3g
Polyunsaturated Fat1.8g
Monounsaturated Fat15.4g
Cholesterol 136mg 45%
Sodium 1278mg 53%
Total Carbohydrate 41.3g 14%
Dietary Fiber5g 19%
Protein 43g
Vitamin A142% Vitamin C38%
Calcium6% Iron32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

The Fastest & Best Way to Cook

On this page: Pressure-Cooking Times & Instructions

Pressure-Cooking is the Fastest Way to Cook

If you can't find what you are looking for in our pressure cooker time tables and instructions below, have a look at our comprehensive information about pressure-cooking by selecting a topic from the menu on the left above. Also see our gigantic selection of pressure cooker cookbooks in order to have instructions at your fingertips.

More time for you: pressure-cooking with a modern pressure cooker is fast! Pressure cookers save you time by cooking foods TWO to TEN times faster than other cooking methods. They are the fastest way to cook delicious meals: beef roasts, chicken, rice, dry beans, you name it. Pressure-cooked foods are moist and have a much better texture than microwave-cooked foods and cook in a fraction of the time compared to using a slow cooker.

But Not All Pressure Cookers Cook at the Same Speed

You use a pressure cooker to save lots of time and energy cooking delicious food, but only 15 psi (lb) pressure cookers cook at the fastest speed available. If your pressure cooker is less than 15 lb pressure, add more time to that shown in the detailed pressure-cooking time tables below. Learn more about how the amount of pressure of the pressure cooker affects it's cooking time and compare cheap low-pressure pressure cookers to those that operate at 15 lb pressure.

Detailed Pressure-Cooking Time Tables

Vegetables (Fresh and Frozen)

Vegetable pressure-cooking instructions are below the time table.

Other useful pressure-cooking information on this website:

Time Table: Vegetable Cooking Times for Pressure Cookers

(Pressure-cooking instructions are below the time table.)

Vegetable Approximate Cooking Time
Pressure Level
Artichoke, large whole, without leaves9 to 11High
Artichoke, medium whole, without leaves6 to 8High
Artichoke, small whole, without leaves4 to 5High
Artichoke, hearts2 to 3High
Asparagus, fine, whole1 to 1 1/2High
Asparagus, thick, whole1 to 2High
Beans, green, whole (fresh or frozen)2 to 3High
Beets, 1/4" (5 mm) slices5 to 6High
Beet greens1High
Beans, yellow, whole (fresh or frozen)2 to 3High
See our pressure cooker Vegetable Recipes
Broccoli, flowerets2High
Broccoli, stalks5 to 6High
Broccoli, stalks, 1/4" (5 mm) slices3 to 4High
Brussel sprouts, whole4High
Cabbage, red or green, in quarters3 to 4High
Cabbage, red or green, 1/4" (5 mm) slices1High
Carrots, 1/4" (5 mm) slices1High
Carrots, 1" (25 mm) chunks4High
Cauliflower flowerets2 to 3High
Celery, 1" (25 mm) chunks3High
Corn, kernels1High
Corn on the cob3High
Eggplant, 1/4" (5 mm) slices3High
Eggplant, 1/2" (10 mm) chunks3High
Endive, thickly cut1 to 2High
Escarole, coarsely chopped1 to 2High
Green beans, whole (fresh or frozen)2 to 3High
See our pressure cooker Vegetable Recipes
Kale, coarsely chopped2High
Leeks (white part)2 to 4High
Mixed vegetables, frozen2 to 3High
Okra, small pods2 to 3High
Onions, medium whole2 to 3High
Parsnips, 1/4" (5 mm) slices1High
Parsnips, 1" (25 mm) slices2 to 4High
Peas, in the pod1High
Peas, green1High
Potatoes, cut into 1" (25 mm) cubes5 to 7High
Potatoes, new, whole small5 to 7High
Potatoes, whole large10 to 12High
Pumpkin, 2" (50 mm) slices3 to 4High
Red beet, in 1/4" (5 mm) slices4High
Red beet, large, whole20High
Red beet, small, whole12High
Rutabaga, 1/2" (10 mm) slices4High
Rutabaga, 1" (25 mm) chunks5High
See our pressure cooker Vegetable Recipes
Spinach, fresh1Low
Spinach, frozen4High
Squash, acorn, halved7High
Squash, butternut, 1" (25 mm) slices4High
Sweet potato, 1 1/2" (40 mm) slices5High
Swede, 1" (25 mm) slices7High
Swiss chard2High
Tomatoes, in quarters2High
Tomatoes, whole3High
Turnip, small, in quarters3High
Turnip, in 1 1/2" (40 mm) slices3High
Yellow beans, whole (fresh or frozen)2 to 3High
Zucchini, 1/4" (5 mm) slices2High

NOTE: For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost “no name” pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time to the cooking times in the charts below (check the pressure of your pressure cooker). For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure cooker cooking times shown in the charts.

Vegetable Pressure-Cooking Instructions:

Use the quick release method [2] or the automatic release method [3] when the cooking time is completed so vegetables remain crisp.

To cook vegetables by themselves in a pressure cooker (i.e. not in a soup or stew), use a steamer basket and trivet. The trivet is the steamer basket's stand. Place the trivet in the bottom of the pressure cooker and then rest the steamer basket on top of the trivet. Pour a 1/2 cup (125 ml) of water in the bottom of the pressure cooker if the vegetable's cooking time is less than 5 minutes. If the cooking time of the vegetable is between 5 and 10 minutes, use 1 cup (250 ml) of water. If the cooking time is between 10 and 20 minutes, use 2 cups (500 ml) of water. Pressure cookers other than Fagor may require more water. Check your pressure cooker's instruction manual.

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Add an additional one to two minutes to the cooking time when using frozen vegetables except where noted otherwise in the time chart.

Beans/Lentils (chickpeas, dry peas, legumes and other pulses)

Dry bean & lentil cooking instructions are below the time table.

Other useful pressure-cooking information on this website:

New Generation
Stainless Steel Pressure Cookers

15 psi, easy-to-use, European-designed

Fagor is available at our store

Food Fast, Without the Guilt. TM

Time Table: Bean/Legume Cooking Times for Pressure Cookers

(Bean pressure-cooking instructions are below the time table.)

Bean/Legume Soaked
Natural Release
Quick Release
Quick Release
Pressure Level
Adzuki 2 to 3 5 to 9 14 to 20 High
Anasazi 1 to 2 4 to 7 20 to 22 High
Beans, black 3 to 6 5 to 9 8 to 25 High
Beans, garbanzo (chickpeas) 9 to 14 13 to 18 30 to 40 High
Beans, great northern 4 to 8 8 to 12 25 to 30 High
Beans, lima, baby 2 to 3 5 to 7 12 to 15 High
Beans, lima, large 1 to 3 4 to 7 12 to 16 High
Beans, navy or pea or white (haricot) 3 to 4 6 to 8 16 to 25 High
Beans, pinto 1 to 3 4 to 6 22 to 25 High
See our pressure cooker Bean and Chickpea Recipes
Beans, red kidney 5 to 8 10 to 12 20 to 25 High
Beans, soy (beige) 5 to 8 9 to 12 28 to 35 High
Beans, soy (black) 16 to 18 20 to 22 35 to 40 High
Beans, white kidney (cannellini) 6 to 8 30 to 40 High
Chickpeas (chick peas, garbanzo bean or kabuli) 9 to 14 13 to 18 30 to 40 High
Cranberry (romano or borlotti) 5 to 8 9 to 12 30 to 34 High
Gandules (pigeon peas) 2 to 5 6 to 9 20 to 25 High
Lentils, French green - - 10 to 12 High
Lentils, green, mini (brown) - - 8 to 10 High
Lentils, red, split - - 4 to 6 High
Lentils, yellow, split (moong dal) - - 4 to 6 High
Peas, split, green or yellow - - 6 to 10 High
Peas, dried, whole 4 to 6 8 to 10 16 to 18 High
Peas, black eyed - - 10 to 11 High
Scarlet runner 8 to 10 12 to 14 17 to 20 High

Pressure-cooking time chart Fagor, Presto, Kuhn Rikon, Magefesa, Fissler, Lagostina pressure cooker

NOTE: For T-Fal, WMF, Chef's Design, electronic pressure cookers, the 8 psi pressure Lagostina Endura, low cost “no name” pressure cookers and other pressure cookers that are less than 15 pounds (psi) pressure, add additional time to the cooking times in the charts below (check the pressure of your pressure cooker). For a 12 psi pressure cooker, add about 20% more time to the 15 psi pressure cooker cooking times.

Bean Pressure-Cooking Instructions:

For the most efficient cooking method, use the natural release method [4] rather than the quick release method [2] for pressure-cooking soaked beans. As this method is not wasteful, it will lower your electricity or gas bills. The natural release method of pressure-cooking soaked beans reduces the amount of time the stove is on and is using electricity or gas. When the stove is on for less time, less heat is given off by the stove. This will also give you the most comfortable room temperature in your kitchen as the room will not heat up as much. If you use air conditioning, the natural release method will reduce how hard your air conditioner needs to work in order to remove the heat generated by your stove. The cooking times for this method are shown in the natural release column in the table above.

Do not soak lentils or dried split peas. Before pressure-cooking, soak dry beans in four times their volume of water for four to six hours (don't exceed 12 hours&mdashbeans that are soaked for long periods are best for soups or purées as they easily break up). You can start soaking the beans before leaving for work so they will be conveniently ready for pressure-cooking in the evening. Do not add salt to soaking water as it will cause the beans to toughen and inhibit hydration (water absorption).

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If you have forgotten to soak the beans, no problem. The pressure cooker can still cook beans that have not been soaked! The trade-off is that it is not as quick and increases the energy used (makes your kitchen hotter) due to the longer cooking times of unsoaked beans. Speed-soaking (also know as quick-soaking) beans is a faster method than pressure-cooking unsoaked beans. You can speed-soak beans by cooking them on high pressure for one minute and then reducing the pressure by the quick release method [2]. Compared to using the automatic release method [3], using the quick release method reduces the chance that the beans skins will separate from the beans. Drain the water, rinse beans and soak in fresh water for one hour. Then pressure-cook the beans normally using the standard “soaked” cooking times.

Place beans/legumes in the pressure cooker. Add 3 cups (750 ml) of water for each 1 cup (250 ml) of beans/legumes. If you have an old-fashion jiggler valve pressure cooker such as a Presto, add 1 to 2 tablespoons (15 to 30 ml) of vegetable oil to the water in the pressure cooker. The oil reduces foaming and the possibility of clogging the vent tube on these old pressure cookers. Do not add salt until after cooking. Watch the cooking time of whole lentils carefully. Whole lentils will turn to mush if cooked too long.

We have found that it is better to bring the pressure cooker to pressure by using medium heat rather than full heat. This reduces the chances that the skins of beans will split and come off the beans.

Pressure-cooking times vary according to the quality and age of the beans, legumes or other pulses. If the pulses are still hard after pressure-cooking for the recommended cooking time, return to high pressure over high heat and then immediately reduce the heat to the lowest possible level in order to maintain pressure. Cook for a few more minutes. Alternatively, you can continue cooking the pulses uncovered. Add additional water, if necessary.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

It's a tough call, but I'm almost inclined to say that I like green chili made with tomatillos and a mix of fresh green peppers even more than I like a bowl of Texas red. This version is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.

To say I've been on a bit of a pressure cooker kick recently would be an understatement. I'm like a guy who just got a new power saw and can't think of enough things to cut with it. In fact, I just added a new power saw to my online shopping cart in the hopes that it'll help wean me off the pressure cooker for at least a few days.

Why the excitement? It mostly has to do with a series of recipes I've been working on inspired by my wife's 30-minute, 5-ingredient chicken and potato stew. It's a brilliant recipe. All you do is add chicken, tomatoes, onions, potatoes, and a few aromatics to a pressure cooker—without any liquid—then cook it over high pressure for about 20 minutes.

As the chicken and vegetables heat, they release a ton of liquid and end up braising in their own juices. The result is ultra-tender chicken with an intensely flavorful sauce and vegetables to go with it. In terms of flavor-to-effort ratio, I can't think of a better technique, and the best thing about it is it works with a wide variety of ingredients and vegetables. Last week I used tomatoes, dried chilies, and cumin to make the World's Fastest, Easiest Chicken Enchiladas.

This week we're making chili. Green chili, to be exact. Just like my more traditional pork-based green chili, the main flavorings here are poblano, jalapeño, and Anaheim peppers (if you can get Hatch chilies, lucky you. Use 'em!), tomatillos, garlic, onion, and cumin.

The process, on the other hand, is way, way simpler. Here's the first step: Dump everything into your pressure cooker.

Here's the second step: Turn the pressure cooker on. Don't worry, the hard part is over.

When you open up that pressure cooker, you should see a bubbling pot of richly flavored broth with a nice slick of chicken fat floating on the top and very, very soft vegetables. All that's left to do is remove that chicken and set it aside until it's easy to shred (if you want to make this even easier, go ahead and use boneless, skinless chicken thighs. You'll lose a bit of flavor, but the dish becomes nearly effortless).

Once the chicken is out, purée the broth and vegetables with a hand blender or a countertop blender until smooth, adding a handful of cilantro leaves and a big dash of fish sauce in the process. The former adds freshness to what has become a very richly flavored sauce in the pressure cooker while the latter adds more umami depth. Don't worry, your sauce will not taste like fish. I promise you.

Once the chicken is cool enough to handle, shred it up into bite-size pieces with your fingers or some forks, then stir it back into the sauce.

A little extra fish sauce is always welcome in my book.

Just like with those enchiladas and the Colombian chicken stew, I wondered if flavor could be improved with a few minor extra steps like sautéing the aromatics before adding the pressure, but surprisingly, the difference is extremely minimal. The high heat of a pressure cooker does a pretty great job of creating complex flavors while the vapor-tight seal means that everything that comes out of those vegetables and chicken stays in the pot, exactly where you want it.

I serve up the chile verde with some warm corn tortillas, limes, and whole cilantro sprigs artfully and meticulously arranged on my table to look like they accidentally just fell there. I do this because it makes the photos look better and when I have better looking photos, I get more folks to share and read my stories. This in turn leads to more people cooking great recipes at home, which in turn makes the world a better place.

That's right, you stray garnish police! We're making the world a better place, one haphazardly strewn cilantro sprig at a time.