Posts tagged: Cup Lemon Juice

Casablanca Chicken

By , September 15, 2012

Submitted by Darlene P.

moroccan chicken lemon olives 5 Casablanca Chicken

This recipe has wonderful flavors from Morocco.  Takes about 10-15 minutes to prepare and ten minutes in the pressure cooker.  My husband often requests this meal.


  • 1/4 cup chopped fresh Cilantro
  • 1 tablespoon Paprika
  • 2 teaspoons ground Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground Tumeric
  • 1/2 teaspoon ground Ginger
  • 2 cloves Garlic, finely chopped
  • 2 pounds of “boneless” Chicken thighs or breasts
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 chicken bouillon cube or 1 tsp bouillon granules
  • 1 small can of sliced Calamata (black) Olives
  • (1 medium Lemon sliced for decoration)



  • Make the White Rice in your Instant-Pot Pressure Cooker or Rice maker according to directions.  If you have both, the recipe be ready quicker
  • While the Rice is cooking:
  • Mix Cilantro, paprika, cumin, salt, tumeric, ginger and garlic in food processor.
  • Rub the cilantro mixture on both sides of chicken pieces.
  • When the rice is done, Remove the rice  from the Instant-Pot Pressure Cooker, cover and set aside.
  • Put the chicken in the Pressure Cooker.
  • Mix the water, lemon juice and bouillon and pour it over the chicken.  Toss in some black olives.
  • Instead of the normal oven baking time of 60 minutes, Cook this in your Instant-Pot for 10 minutes!
  • Serve over white or yellow rice or couscous.   Top this with a lemon twist and a fresh sprig of Cilantro.

While this cooks, heat up your favorite vegetable side dish and dinner roll. Layer rice with chicken over top, and spoon on gravy. Enjoy, you will make this one again!

Quinoa Salad

By , September 7, 2012

Quinoa Salad Submitted by Teresa B.G.

I love cooking grains and beans in the Instant Pot electric pressure cooker as they come out so quick and so great.  Here is a very fresh salad that I make quite often and everyone just loves, especially with the fresh ingredients from the gardens.  It is so very good for you and so refreshing.


Ingredients and method:  serves 4 – 6 people

  • ½ cup white quinoa – rinsed for 30 seconds in cold water (using strainer)
  • 1 cup water

Place rinsed quinoa and water in pressure cooker pot, set manually for two minutes.  When ready release pressure manually, remove from pot, fluff up and set aside.

If I want to make a larger salad I use 1 cup of quinoa with 1 1/4 cups of water

  • ½ cup black beans
  • 3 cups water

If you think about it, you can soak your beans in the morning before you use them, but truly, I never do.

Place beans and water into pressure cooker pot and pressure cook for 20 minutes….let pressure release naturally.  Drain and set aside.

In the meantime, place in your salad bowl:

(The amounts of the following ingredients can be as much or little as you like.)

Small tomatoes cut in half, or use regular tomatoes cut into bite sized pieces – about 1 cup

  • 4 of the mini cucumbers sliced or diced
  • 1 hot pepper seeded and diced
  • 1/2 green pepper diced – optional or use red pepper Feta cheese – cubed, as much or little as you like Purple onion – ¼ diced or use a couple of green onions cut up
  • 1 can of cooked corn

Add the cooked quinoa and the beans


I process all the ingredients for the dressing in a blender/food processor until it looks creamy.  Or you can whisk the oil, juice and cumin and just cut up the parsley, mint and basil and add to the salad.

  • Equal amounts of oil and lemon or lime juice – ½ cup oil, ½ cup lemon juice – adjust the oil and juice as you like.  Some like more oil and less of the juice.
  • Teaspoon of cumin
  • Parsley – I like lots – 4-5 sprigs
  • Mint – a few leaves so not overpowering taste Basil (optional) Salt and pepper