EarthEats_FilipinoChickenAdobo03Written By Koren Barwis

My mother-in-law gave us a pressure cooker for Christmas and honestly, I was a little intimidated by it. I had never used one, but had heard raves, especially how it cut down cooking time for meat, poultry and beans. So I checked out a few recipes and gave them a shot. All three dishes were easy and delicious.

Every pressure cooker is a little different. Mine is awesome this Breville model (thanks M.I.L.!) and can actually switch between slow cooking and pressure cooking. It even sautés, but I haven’t tried that yet. Thankfully, this model is idiot-proof and I just have to press a few buttons to get going. Check your owner’s manual for your specific device.

One thing I didn’t realize is that the pressure needs to build up before the cooking actually begins. It also needs to release after cooking, so that does extend total cook time by probably 20 minutes. And don’t ever force your device open before the pressure has released!

Chicken Adobo


4 chicken thighs – with or without skin, organic preferably

1/2c white vinegar

1/2c soy sauce

4 cloves garlic crushed

2t black peppercorns

3 bay leaves


  1. Marinate the thighs in vinegar and soy for 30 minutes or more.
  2. Place chicken, marinade, and remaining ingredients in pressure cooker and close the lid.
  3. Pressure cook 15 minutes at 90 psi.
  4. After pressure releases and you can safely open the lid, remove chicken.
  5. If you have a reduce function, use that for 10 minutes, or reduce the sauce in small pot on the stove.

Simple Vegetarian Mixed Bean Soup


Package of mixed beans

Large onion, rough chopped

Few tablespoons olive oil

2 cloves garlic, chopped

1 tsp dried thyme

2 tsp cumin

Salt and pepper to taste

Low sodium vegetable broth, enough to create your desired consistency


  1. Rinse beans and place in large bowl. Cover with water and let soak overnight.
  2. Heat olive oil on medium and sauté onion and garlic until soft. Put into pressure cooker.
  3. Drain beans and add to pressure cooker with remaining ingredients.
  4. Pressure cook 30 minutes on 12 psi.
  5. Allow to release and adjust seasoning.

Pressure Cooker Chicken with Cauliflower


3 large chicken breasts – organic preferred

Olive oil

Large onion, rough chopped

2 cloves garlic, rough chopped

Head of cauliflower, rough chopped

Squeeze of basil paste (in produce section — can use 1/2 tsp dried basil)

Few tablespoons chopped Italian parsley

1/2 cup Marsala wine

1/2 cup water

Salt and pepper

Dash of Worcestershire sauce


  1. Saute onion and garlic in olive oil. Once soft, add to pressure cooker with remaining ingredients.
  2. Cook on your pressure cooker’s poultry setting for recommended time (mine was 18 minutes).
  3. Enjoy!


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