Chicken and Vege Hot Pot

Chicken and Vege Hot Pot


A  Chicken drumsticks 1 kg
Oil 2 tbsp
Chopped garlic 1 tbsp
Chopped onion 1
Celery (sectioned) 2 stalks
Carrots (sectioned) 2
Dried mushroom (soaked/sliced) 3
Potatoes (cut into chunks) 3
Tomatoes (cut into chunks) 2
Diced tomato 1 can
Water/chicken stock 200 ml
Mixed herbs 2 tbsp
B Chopped parsley/coriander 2 tbsp
Corn kernels 1 cup
Frozen green beans (thawed) 1 cup
Salt 1 tsp
Pepper Dash of



1. Heat oil in pressure cooker and sauté the garlic for 10 seconds. Add in drumstick and all ingredients A, stir fry to mix well.

2. Lock the lid in place, over high heat bring to high pressure, adjust heat to low (maintain the pressure) and cook for 6 minutes, remove from heat, let the pressure valve drop automatically.

3. Remove the lid, stir in parsley, corn kernels, green beans, salt and pepper, cook again over medium heat for 2 minutes serve hot.

Back to blog