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Copycat Campfire Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Chicken Campfire StewKim Pressure Cooker Recipe

This hearty Chicken Campfire Stew combines tender chicken, rich broth, and classic vegetables cooked in a pressure cooker for a quick and comforting meal perfect for cold nights.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 334 kcal

Equipment

  • 1 Dutch oven or large, heavy bottomed pot

Ingredients
  

Main ingredients

  • 2 pounds chicken breast cut into large bite sized chunks or boneless thighs if you prefer juicier bits
  • 2 tablespoons vegetable oil for that perfect sear
  • ½ teaspoon salt plus more to taste at the end
  • ½ teaspoon black pepper plus more for seasoning
  • ¼ cup flour to help thicken the broth just right
  • 4 cups chicken stock the base of all your rich flavor
  • 12 ounces pearl onions or 1.5 cups diced yellow onion for sweetness
  • 1 pound gold potatoes cut into 1 inch chunks to add hearty comfort
  • 3 large carrots trimmed and sliced
  • 3 celery stalks sliced
  • 2 cloves garlic minced for that classic stew veggies blend
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ⅛ teaspoon cayenne red pepper for layers of flavor that sneak up on you

Instructions
 

Instructions

  • First, heat that vegetable oil in your large pot over medium-high heat. You’re gonna wanna get it nice and hot so the chicken browns real good.
  • Season the chicken chunks with salt and black pepper. Toss the chicken in the pot and brown it on all sides.
  • Sprinkle the flour over the browned chicken and stir it up to coat everything evenly.
  • Slowly pour in the chicken stock while stirring to avoid any lumps.
  • Add pearl onions or diced yellow onion, potatoes, carrots, celery, minced garlic, tomato paste, bay leaves, thyme, and cayenne to the pot. Stir well.
  • Bring your mix to a boil, then lower the heat to let it simmer covered. Cook for 25 to 30 minutes or until the veggies are tender and the chicken is cooked through.
  • When the timer's up, go for the natural release.
  • Taste and adjust with salt and pepper if needed. Serve warm with bread for dunking.

Notes

You can use any boneless chicken you like (breasts, thighs, or a combination). Thin pots are more likely to scorch and burn. If the stew is too thick, add some water when cooking. If too thin, simmer uncovered briefly. Bay leaves are edible but tough, so remove before serving.
This recipe makes 6 moderate servings or 4 large servings. Waxy potatoes like Yukon gold hold up better in the stew.