[
    {
        "role": "user",
        "content": "chicken%20casserole%20recipe%20for%20the%20instant%20pot%20pro%2C%20uk%20measurements%20and%20times"
    },
    {
        "role": "assistant",
        "content": "Here\u2019s a chicken casserole recipe adapted for the *Instant Pot Pro* (5.7 L) using UK measurements and cooking times. It\u2019s hearty, comforting, and ideal for serving 4\u20136 people.\n\n---\n\n## Instant Pot Chicken Casserole\n\n### Ingredients\n\n- 1 tbsp olive oil (\u2248 15 ml)  \n- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces  \n- Salt & black pepper, to taste  \n- 1 medium onion (\u2248 150 g), diced  \n- 2 cloves garlic, finely minced  \n- 2 carrots (\u2248 200 g), peeled and cut into rounds or half-moons  \n- 300 g potatoes, peeled and cut into 2-3 cm cubes  \n- 200 g frozen peas or mixed vegetables  \n- 400 ml chicken stock  \n- 2 tbsp tomato pur\u00e9e  \n- 1 tsp dried thyme  \n- 1 tsp smoked paprika (optional for smoky warmth)  \n- 1 tbsp plain flour (to thicken)  \n- Fresh parsley, chopped, to serve  \n\n---\n\n### Instructions & Timing\n\n| Step | Function / Setting | Duration |\n|------|-------------------|----------|\n| 1. **Saut\u00e9** oil, onion & garlic to soften | Saut\u00e9 | ~ 3\u20134 minutes |\n| 2. Brown chicken thighs lightly to seal in flavour | Saut\u00e9 | ~ 3 minutes |\n| 3. Add carrots, potatoes, tomato pur\u00e9e, thyme, smoked paprika; stir through flour | Saut\u00e9 | ~ 1 minute |\n| 4. Pour in chicken stock, season with salt & pepper | \u2014 | \u2014 |\n| 5. **Pressure Cook** on High | High Pressure | 8 minutes |\n| 6. Let steam **naturally release** for 5 minutes, then carefully quick release remaining pressure | Natural + Quick | ~ 2 minutes |\n| 7. Add frozen peas / mixed veg; stir and simmer using Saut\u00e9 until peas are heated through (\u2248 2\u20133 min) | Saut\u00e9 | ~ 2\u20133 minutes |\n\n---\n\n### Total Time\n\n- **Prep time**: ~ 10 minutes  \n- **Cooking time** (pressure cook + natural + quick release + finishing): ~ 15\u201318 minutes  \n- **Total**: \u2248 30\u201335 minutes from start to plate  \n\n---\n\n### Tips & Variations\n\n- **Thickening the sauce**: If you prefer a thicker gravy, mix an extra 1 tablespoon of plain flour (or cornflour) with a little cold water into a slurry, add it at Step 7 and simmer for another minute.  \n- **Vegetable swap**: Use different veg like bell peppers, mushrooms, or green beans. Just adjust cut size so they cook evenly.  \n- **Chicken breasts**: If using chicken breast instead of thighs, reduce pressure cook time to **7 minutes** to avoid overcooking.  \n- **Frozen chicken**: If you have frozen chicken, increase the pressure cook time by about 2\u20133 minutes, but allow longer for the Instant Pot to reach pressure.  \n\n---\n\nIf you like, I can send you a version with oven-baked topping or a \u201cpot-in-pot\u201d rice option so everything cooks together. Want that also?"
    }
]