Cooking under pressure

Several weeks ago I decided to buy a pressure cooker.  Being a busy mom of 3, I thought that I could use any extra help I could get.  I was at Costco one day and saw this and decided to try it out.  I bought a Cuisinart brand that can also be used as a slow cooker.  I have used it a handful of times now mostly for vegetable and I'm still getting the hang of it; last nights squash, not so good and I was starting to question if I was ever going to be a fan of the pressure cooker. 

Tonight, I decided to try again with meat.  I mean really, 12 minutes to cook 4 bone-in chicken thighs, can't beat that right?  It is official, my mind has been changed and I'm now a fan; so much so I'm brainstorming my next meal.

4 bone-in chicken thighs
1 can organic no sugar added diced tomatoes
1 tbsp dried basil
1 tsp oregano
1/2 tsp granulated garlic
sea salt & pepper
1 tbsp coconut oil

Heat oil in large sauce pan over med high heat.  Once the oil is nice and hot add the chicken skin side down and quickly sear.  Take care not to add too much chicken at once you want the skin to brown not simmer.  Only cook for 2-3 minutes, I elected to only brown 1 side; I didn't want to cook the chicken too much.  Add to slow cooker.  Mix remaining ingredients with the can of tomatoes and add to the pressure cooker and cook for 12 minutes.  Mine is a digital one, just make sure to start the timer once the it has come to full pressure. 

Meanwhile, I heated another tbsp of coconut oil in the same pan that the chicken was seared in over med heat.  I added green beans and sauteed to 3-5 minutes, stirring often.  Near the end of cooking I grated 1 clove of fresh garlic and sprinkled some sea salt.

Quick and easy dinner about 30 minutes start to finish that my kids declared "Mom, this is the best chicken ever!".