Easy Baby Chicken Puree Pressure Cooker Recipe

Easy Baby Chicken Puree Pressure Cooker Recipe

Ingredients

Makes 4 cups or 32 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 5 minutes at HIGH pressure

• 1 tablespoon olive oil
• 2 organic free-range boneless chicken thighs, fat and skin discarded (4 to 5 ounces) and cut into chunks
• 1 (2-inch) chunk of a small leek (white part only), halved lengthwise, rinsed well, and sliced across ½ inch thick
• 1 large sweet potato, peeled and cut into 1-inch pieces (about 2 cups)
• 1 cup filtered water or salt-free chicken broth
• ¼ cup dried apricot halves, coarsely chopped
• 2/3 cup tomato puree

Method

1. Heat the oil over medium heat in a pressure cooker of any size
2. Add the chicken and leek and cook for about 3 minutes, turning the pieces as they lose their pink color on each side
3. Add the sweet potato and cook until it just begins to soften, about 1 minute
4. Add the water or broth, apricots, and tomato puree, stirring to combine
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 5 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Transfer the contents to a food processor, blender, or food mill and puree until smooth
13. Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months

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