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Grandma's Chicken Stew Recipe Pressure Cooker Style

This classic chicken stew is made pressure cooker style, delivering rich, comforting flavors and tender meat in a fraction of the traditional time. Perfect for family dinners, it locks in all the goodness and warmth that feels just like grandma's cooking.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 350 kcal

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!

Notes

This stew is perfect for busy days when you want the hearty comfort of homemade flavors without the wait. Be sure to check your sealing ring and use quick release for best results on vegetable texture. Leftovers keep well refrigerated or frozen for easy meals throughout the week.