The pressure builds and you start counting down minutes until you eat. You smell the savory mix of chicken and herbs right from the kitchen and it’s making you hungry already. You watch the pressure cooker bounce through its steam cues, and hear that comforting hiss that means flavors are coming together real good.
It’s kinda like a little show where you get to be the chef and a lucky diner at once. You check that sealing ring is snug so no steam escapes early, because that’s how you get that good broth depth. You feel that excitement grow as the minutes tick down – it’s almost time to dig in.
You spot your utensils ready, the table set, and you recall those family dinners when stew like this meant warmth and comfort no matter the day. Now, you got this stew faster than grandma’s slow simmer, but with all the love and tenderness you remember.
What Makes Pressure Cooking Win Every Round
- Faster cooking time so you get dinner ready quick.
- Pressure locks in flavor making broth taste deep and rich.
- Steam cues help you know when it’s at the perfect pressure.
- Quick release option saves you from waiting forever.
- Sealing ring keeps all those good juices inside.
- Slow release lets you keep warmth while veggies keep softening.
Pressure cooking also means you can enjoy dishes like this Copycat Outback Baked Potato Soup which shares the advantage of speedy, flavor-packed meals.
Everything You Need Lined Up
- 1 whole chicken cut up or 3 boneless skinless chicken breasts
- 2 celery ribs sliced
- 4 carrots peeled and sliced
- 1 medium onion diced
- 1 can 14 oz chicken broth
- 2 tablespoon dried parsley flakes
- 2 teaspoon chicken bouillon
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- water (enough to cover ingredients)
Make sure you got fresh veggies on hand because they’ll give you that lovely texture and taste. The broth and bouillon bring that signature comforting flavor you wanna sink into. Don’t forget the parsley flakes for a little green burst to brighten things up. The salt and pepper are just right to bring everything together.
Walking Through Every Single Move
First, place the chicken pieces into your pressure cooker pot. You want it snug but not crowded so the steam does its magic.
Next, add your sliced celery, carrots, and diced onion right on top of the chicken. Layering helps all the flavors mingle.
Then, pour in the chicken broth. This gives you a tasty base to build your soup’s depth.
Add the dried parsley flakes, chicken bouillon, salt, and pepper. These seasonings are key for that familiar flavor grandma would make.
Fill the pot with enough water to cover everything. You wanna make sure there’s enough liquid to create steam and that broth!
Lock on that lid and make sure your sealing ring is properly seated. This part’s crucial so you don’t lose pressure.
Set your cooker to high pressure for 20 minutes. You can feel the anticipation as the steam cues start their dance.
When it’s done, use the quick release method to let out steam fast. Carefully open and remove chicken. Shred the meat, then stir it back into the stew. Give it a taste and tweak seasoning if needed. Serve over your prepared rice and you’re set!
Valve Hacks You Need to Know
- Use quick release for veggies when you want them just tender, not falling apart.
- Slow release helps keep the stew warm and lets flavors chill together a little longer if you’re not ready yet.
- Always check your sealing ring before starting, cause a worn ring can mess with pressure buildup.
- If steam won’t release on quick release, try switching valve off then on to break the seal gently.
That First Bite Moment
You scoop a big spoonful and you see those tender pieces of chicken soaking in that luscious broth. The warmth hits your tongue as the rich flavors settle in your mouth.
The carrots and celery give you little bursts of soft crunch that mix with every savory sip. You sense the herbs dancing lightly, making everything taste fresh and homey.
Each bite feels like a hug from grandma, bringing comfort and that familiar love across miles and years. You spot the steam rising from your bowl and it’s like a cozy reminder that you made something special.
That moment when you realize this stew’s gonna be a forever favorite is so good. The kind of meal you wanna share with your favorite people, slow down and enjoy together.
Smart Storage That Actually Works
- Cool the stew to room temp before covering to keep it tasting fresh longer.
- Store in airtight containers to lock in flavor and avoid fridge odors.
- Freeze leftovers in portions so you can reheat just what you need later.
- When reheating, add a splash of water or broth to keep it from drying out.
It’s easy to keep this stew working for you day after day if you plan ahead. The airtight containers really do keep the broth depth intact even after fridge or freezer time. Freezing in smaller batches means you always got a warm meal waiting in your freezer, no fuss.
And when you microwave or reheat on stove, just remember to loosen it up a bit with broth or water. It’ll taste just like fresh when you’re ready for round two.
What People Always Ask Me
- Can I use chicken breasts instead of a whole chicken? Totally, 3 boneless skinless chicken breasts work great and cook a little faster too.
- What’s the best way to get broth depth? Using chicken broth plus bouillon really layers that flavor so it’s rich and full.
- How do I know when the pressure cooker is ready? Watch for steam cues like a steady puff and that hissing sound, plus the timer will start.
- Can I leave the stew in the cooker longer on slow release? Yessir, slow release helps keep it warm and can let flavors blend more if you got time.
- Is quick release safe with this stew? Yup, quick release works best for this recipe so veggies don’t turn mushy.
- How many servings does this stew make? Usually 6 to 8 servings depending on portion size, so plenty to fill y’all up.
Grandma's Chicken Stew Recipe Pressure Cooker Style
Ingredients
Main ingredients
- 1 whole chicken cut up
- 3 boneless skinless chicken breasts alternative to whole chicken
- 2 ribs celery sliced
- 4 carrots peeled and sliced
- 1 medium onion diced
- 14 oz chicken broth 1 can
- 2 tablespoon dried parsley flakes
- 2 teaspoon chicken bouillon
- 1.5 teaspoon salt
- 1 teaspoon pepper
- water enough to cover ingredients
Instructions
Instructions
- First, place the chicken pieces into your pressure cooker pot. You want it snug but not crowded so the steam does its magic.
- Next, add your sliced celery, carrots, and diced onion right on top of the chicken. Layering helps all the flavors mingle.
- Then, pour in the chicken broth. This gives you a tasty base to build your soup’s depth.
- Add the dried parsley flakes, chicken bouillon, salt, and pepper. These seasonings are key for that familiar flavor grandma would make.
- Fill the pot with enough water to cover everything. You wanna make sure there’s enough liquid to create steam and that broth!
- Lock on that lid and make sure your sealing ring is properly seated. This part’s crucial so you don’t lose pressure.
- Set your cooker to high pressure for 20 minutes. You can feel the anticipation as the steam cues start their dance.
- When it’s done, use the quick release method to let out steam fast. Carefully open and remove chicken. Shred the meat, then stir it back into the stew. Give it a taste and tweak seasoning if needed. Serve over your prepared rice and you’re set!
