Kidney bean, red cabbage & chicken stew

Heat the oil in the base of an open pressure cooker. Add the chicken thighs and cook for 5 minutes over a high heat, until golden, then remove to a plate.

Add the onion and cook for 5 minutes over a medium heat until softened. Add the garlic and chilli and cook for 1 minute more, then add the cabbage and cook for another 5 minutes.

Add the kidney beans, chicken thighs, stock, salt and pepper. Put the lid on the pan and pressure cook for 20 minutes according to manufacturer instructions. Leave to rest for 10 minutes, then remove the lid (the chicken should be thoroughly cooked, with no pink meat and the juices running clear) Garnish with the parsley to serve. Delicious with mash and some green veg on the side.