Tasty Maple Dijon Chicken & Sweet Potato Bowls

That first hiss from the cooker tells you something good is happening. You remember how that high-pitched valve hiss means pressure is building up inside, locking in all those delicious flavors. It sorta sets the mood, doesn't it? You can't help but sense the anticipation of a tasty meal just around the corner.

You spot the steam escaping a little when you do a quick release, knowing it'll be juicy and tender inside. When you do a natural release, you get this slow, deep sigh outta the cooker that kinda feels like a warm hug. Then, you recall how easy cleanup is after it's all done - the perfect weekday win.

The smell starts creeping out, mixing the savory chicken with sweet maple and fresh apple tangs. That moment when you open the lid feels like a reward you deserve. It's dang satisfying knowing you made something wholesome and tasty with your pressure cooker today.

Why Your Cooker Beats Every Other Pot

• It traps steam so food cooks way faster than regular pots.
• You get super juicy chicken since it locks in moisture.
• The quick release valve lets you control exactly when to open it up.
• Pressure build happens fast, saving you loads of time.
• Slow release is great for keeping food tender and avoiding splatter.
• One-pot cooking means fewer dishes to clean - hooray!
• It's versatile for roasting, sautéing, steaming, and more.

What Goes Into the Pot Today

• 2 teaspoons avocado oil, divided for roasting and sautéing
• 1 medium sweet potato peeled and diced into 1-inch pieces (~2 cups)
• 1 small red onion diced (~1 cup)
• ¼ teaspoon fine salt and ¼ teaspoon black pepper - simple seasoning
• 1 lb raw chicken breast cubed for quick cooking
• 4 large handfuls fresh spinach (5 ounces) for that green boost
• ½ cup dried cranberries adding bursts of sweet tang
• 1 medium apple diced (about 1 cup) giving a fresh crunch
• ½ cup chopped toasted walnuts or pecans for nuttiness and texture

And don't forget the dressing that pulls it all together - ¼ cup mayo, 3 tablespoons avocado oil, 3 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon black pepper. It's the perfect sweet and tangy combo.

Your Complete Cooking Timeline

Step 1: Preheat your oven to 400 degrees Fahrenheit (that's about 200 Celsius). You'll get your sweet potato and onion roasting just right.

Step 2: In a big bowl, toss diced sweet potato and onion with 1 teaspoon avocado oil, salt, and pepper. Spread 'em out on a baking sheet so they roast evenly.

Step 3: Pop that baking tray into the oven for 20-25 minutes. Give it a stir halfway so everything caramelizes perfectly without burning.

Step 4: While that's happening, heat up the last teaspoon of avocado oil in your skillet on medium. Throw in the cubed chicken breast and cook it 6 to 8 minutes till no pink's left.

Step 5: Now grab your large bowl and combine fresh spinach, roasted veggies, cooked chicken, dried cranberries, diced apple, and toasted nuts. Toss gently so you don't bruise those tender leaves.

Step 6: Whip up the Maple Dijon Dressing by mixing mayo, avocado oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl. Then drizzle it on your salad and dig in while it's fresh and vibrant.

Valve Hacks You Need to Know

• Quick release means you can open the valve and steam escapes fast. Great when you need dinner on the fly.
• If you want your chicken extra tender, let the cooker go on a natural release so it finishes slow and steady.
• Don't switch straight from pressure build to quick release or you might get a spray of hot juice. Let it settle a sec.
• Using slow release is best for stews or soups so nothing spills over and you keep flavors locked in.
• Keep a kitchen towel nearby when you do quick release to catch the steam and protect your hands.

What It Tastes Like Fresh From the Pot

Dang, the sweet potato and onion smell totally rich and caramelized with a hint of earthiness. It makes your senses wake up and crave that warm bite.

The chicken is juicy and tender with that soft texture you get only from pressure cooking fast. The seasoning sticks real good but lets the natural flavors pop through.

Then that Maple Dijon Dressing drizzled over turns the whole salad into this perfect balance of sweet, tangy, and savory that dances on your tongue. You remember why you love fall foods.

Keeping Leftovers Fresh and Ready

• Store leftovers in an airtight container in the fridge. It keeps fresh 3 to 4 days, perfect for next-day lunches.
• If you wanna save the dressing separate, that's cool too. Keeps the salad from getting soggy real quick.
• You can freeze cooked chicken and veggies in a freezer-safe bag, but apples and spinach are better fresh.
• Reheat gently in the microwave or skillet so you don't overcook anything and lose texture.

Your Most Asked Questions Answered

Q1: Can I swap sweet potato for regular potatoes? Yeah, you can. Just adjust roasting time 'cause regular potatoes might cook a bit faster.

Q2: What if I don't have avocado oil? Olive oil works fine too, just keep the flavor difference in mind.

Q3: Can I use frozen chicken breasts? Totally. Just increase cooking time by a few minutes so it cooks through.

Q4: Does the salad keep well with dressing on? It's best to toss right before eating. Dressing can wilt spinach if mixed early.

Q5: Is dried cranberry necessary? Nah, you can swap for raisins or skip if you want less sweetness.

Q6: How do I avoid soggy salad with leftovers? Keep dressing separate and add just before you eat to keep crunch.

For more pressure cooker inspiration, try out our Irish Beef and Guinness Stew or the simple yet flavorful Chicken Philly Cheesesteak. If you enjoy desserts, our Carrot Cake Cupcakes make the perfect sweet finish.