Chicken StewIngrid Beer Pressure Cooker Recipe
This hearty chicken stew delivers tender meat and flavorful veggies, all cooked quickly under pressure for a cozy, one-pot meal perfect for any day.
Ingredients
Main ingredients
- 1 lb chicken thighs boneless and skinless
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 2 potatoes diced
- 2 stalks celery chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- 2 tablespoons flour
- ¼ cup fresh parsley chopped
Instructions
Instructions
- Heat up your olive oil in the pressure cooker pot over medium heat.
- Add the chicken thighs to the pot and brown them on all sides. Takes about 5 minutes.
- Pull the chicken out and set it aside.
- Now toss in the chopped onion and minced garlic. Sauté them till soft and fragrant, about 3 minutes.
- Add carrots, potatoes, and celery. Stir and cook for 5 minutes.
- Sprinkle the flour over veggies and stir it in well.
- Slowly pour in chicken broth while stirring. Add chicken back in along with thyme, rosemary, salt, and pepper.
- Seal the lid and wait till you hear the valve hiss. Cook under pressure for about 15 minutes.
- When time’s up, do a natural or slow release for 10 minutes.
- Open the lid carefully, stir in fresh parsley, and serve.
Notes
This stew is perfect for busy days with quick prep, and leftovers keep well refrigerated or frozen. Adjust herbs to taste and enjoy your hearty meal!