Pressure Cooker Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
18 oz Onion, sweet, raw 5 grams Parsley 6 serving Mini Red Potato (5 Potato - 110g) (by CALGARY_GIRL) 1 tbsp Salt 1 tbsp Pepper, black 1 tbsp Pepper, red or cayenne 1 tbsp Paprika 1 tbsp Onion powder 5.5 serving Publix Baby Carrot Snack Packs (one 3-oz package) 25.12 oz Tyson boneless, skinless chicken breast 2 serving Baby Bella Mushrooms (3 oz) 4 stalk, large (11"-12" long) Celery, raw 4 clove Garlic 4 serving Wegman's Chicken Culinary Stock (by COKENT77) 4 serving Olive Oil: Kroger, Pure Olive Oil, 1tbsp/serving 1 tbsp Thyme, ground
A comforting winter stew recipe improved with the flavour of thyme
Prep Time: 20 minutes
Cook time:20 minutes
Serves: 2-4
Instructions:
Add all seasonings in a bowl. Chop the chicken breast into large cuts and roll around in the seasoning.
Cook oil in the pressure cooker base.
Add chicken and cook until starting to brown.
Add in the sliced onion and crushed garlic and cook 2-3 minutes more.
Add carrots, potatoes, celery, and thyme and cook for another 2-3 minutes.
Pour in stock and let it boil. Regularly stir to scrape off any brown bits at the base of the pan.
Cover the pressure cooker and bring to pressure (Stew or Soup Setting). Then, reduce heat to maintain pressure. Cook for 20 minutes.
Once done, stir in and top with chopped parsley.
Serve!
Notes:
The recipe is also great for chicken thighs. Other vegetables can be used, too: zucchini, sweet potato, or pumpkin, etc.
If you prefer a thicker soup consistency, add 2 tsps of cornflour mixed in a glass of cold water to the stew; let it boil and simmer for 3 minutes
Serving Size: 2-4
Number of Servings: 1
Recipe submitted by SparkPeople user THETNADZ.
Prep Time: 20 minutes
Cook time:20 minutes
Serves: 2-4
Instructions:
Add all seasonings in a bowl. Chop the chicken breast into large cuts and roll around in the seasoning.
Cook oil in the pressure cooker base.
Add chicken and cook until starting to brown.
Add in the sliced onion and crushed garlic and cook 2-3 minutes more.
Add carrots, potatoes, celery, and thyme and cook for another 2-3 minutes.
Pour in stock and let it boil. Regularly stir to scrape off any brown bits at the base of the pan.
Cover the pressure cooker and bring to pressure (Stew or Soup Setting). Then, reduce heat to maintain pressure. Cook for 20 minutes.
Once done, stir in and top with chopped parsley.
Serve!
Notes:
The recipe is also great for chicken thighs. Other vegetables can be used, too: zucchini, sweet potato, or pumpkin, etc.
If you prefer a thicker soup consistency, add 2 tsps of cornflour mixed in a glass of cold water to the stew; let it boil and simmer for 3 minutes
Serving Size: 2-4
Number of Servings: 1
Recipe submitted by SparkPeople user THETNADZ.
Nutritional Info Amount Per Serving
- Calories: 2,361.9
- Total Fat: 84.0 g
- Cholesterol: 408.2 mg
- Sodium: 9,615.3 mg
- Total Carbs: 208.4 g
- Dietary Fiber: 42.8 g
- Protein: 198.3 g
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