Nando’s Peri Peri Chicken BurgerNagi Pressure Cooker Style
This juicy peri peri chicken burger made in a pressure cooker is packed with smoky, tangy, and spicy flavors. Perfect for a quick and tender meal that’s hands-off and full of rich taste.
Ingredients
Main ingredients
- 1 to 3 birds eye red chilies depends if you like it mild or a bit spicy
- 1 medium red capsicum roughly chopped, adds sweet smoky flavor
- 5 whole peeled garlic cloves for that punch of garlic
- 3 tablespoons vegetable or canola oil to help blend everything smooth
- 4 tablespoons malt vinegar a tangy touch that wakes up the sauce
- 2 tablespoons smoked paprika or regular paprika if that’s your vibe
- 1 tablespoon dried oregano for some herbal kick
- 2 teaspoons onion powder or garlic powder if that’s your vibe
- 1.5 teaspoons sugar to balance the sauce out
- 1.5 teaspoons salt to balance the sauce out
- 4 boneless skinless chicken breasts or thighs perfect for burgers
Instructions
Instructions
- Toss birds eye chilies, red capsicum, garlic, oil, malt vinegar, paprika, oregano, onion powder, sugar, and salt into blender. Blend until smooth and saucy.
- Slather chicken with peri peri sauce, cover, and marinate in fridge for at least 2 hours or overnight for best flavor.
- Pour a little olive oil in pressure cooker and place chicken inside with some leftover sauce. Lock lid and set sealing ring properly.
- Set cooker to high pressure and let build for about 10 minutes. Cook chicken at full pressure for 8 minutes.
- Use quick release method gently to release steam quickly without drying chicken. Remove lid once pressure drops.
- Toast buns lightly, pile on lettuce and tomato slices, spread mayo mixed with sour cream if desired, and drizzle extra peri peri sauce.
- Assemble burger with chicken and toppings, slam bun on top and serve.
- Enjoy your juicy, tender peri peri chicken burger fresh and flavorful.
Notes
Make the peri peri sauce the day before so marinating time counts as resting time. Use pre-cut bell peppers or frozen red capsicum to save time. Buy skinless boneless chicken breasts already trimmed to reduce prep. Toast buns while cooker builds pressure for multitasking.
Store leftovers in airtight containers in fridge for 3 to 4 days or freeze portions with sauce. Reheat gently with splash of water or sauce to keep juicy texture. Freeze buns separately to keep fresh.