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Garlicky Chicken Pressure Cooker Stew

Garlicky Chicken Pressure Cooker Stew



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Ah, the wonders of pressure cooking — in a mere 20 minutes from start to finish (including cooking time) you can make a big batch of homemade chicken stew that's piping hot and ready to eat. What's more, the stew also includes items like lentils, brown rice, and potatoes, which normally take about an hour to break down. Plus, with minimal prep work involved, this recipe will make you seem like a superhuman who can get it all done with time to spare.

Ingredients

  • 2 bone-in skinless chicken breasts, rinsed and patted dry
  • 5 garlic cloves, roughly chopped
  • 1 russet potato, peeled, halved, and thinly sliced
  • 1 sweet potato, peeled, halved, and thinly sliced
  • 1/2 dried lentils
  • 1/2 long-grain brown rice
  • 1 kosher salt
  • 1 ground cayenne
  • 1/2 ground ginger
  • 1/2 ground coriander
  • 2 chicken broth, preferably homemade
  • 2 water

Pressure Cooker Chicken Stew

Pressure cooker chicken stew is the perfect comfort food with bacon, potatoes, carrots and peas for flavour. This traditional chicken stew comes together instantly in a pressure cooker. This post is sponsored by Hamilton Beach.

Is there anything better than a stew in the winter? Well how about a stew that doesn’t take hours on the stove or in the slow cooker? Enter the pressure cooker.

It took me a while to get on the pressure cooker train, but I am on board! A melt in your mouth chicken stew with potatoes, carrots and peas that comes together in under an hour is a true, weeknight winter treat. What more do you need?

The truth is, I found the pressure cooker to be a little scary, I didn’t love the idea of turning a valve to then have a ton of hot steam pouring out. That’s why I am in love with the Hamilton Beach Multi-function Pressure Cooker—it has a unique steam release button, that keeps your hands safely away from the valve when releasing pressure.

The multi-function pressure cooker is obviously used as a pressure cooker, but it can also be used as a slow cooker and has 11 preset cooking programs.

They key to making a good stew, of any kind, is to brown the meat first. Don’t skip this step! It adds a ton of flavour and I actually find this really easy in the pressure cooker, because you can use the “brown/sauté function” to brown the meat right in the same pot.

When I started working on this recipe, I found that there weren’t as many pressure cooker chicken recipes as I thought there would be. Chicken breast can easily overcook in the pressure cooker, but in a stew, it ends up falling apart and it’s perfect.


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My Take On Caribbean Brown Stew Chicken

Update: I managed to get some photos with a bit of color when having leftovers the next day (coincidentally, while watching The Leftovers).

I guess I am on a Caribbean kick lately. After making my Jerky Joes last week, here I am again hanging out in the islands. The main reason is probably that I already had those spices out and I am not finished playing with them yet.

One thing that I have noticed is that although this dish is chock full of flavor, it is not particularly photogenic. I neglected to include something, anything, to provide a splash of color, but what I got was quite a brown photo. But I swear it is tasty.

This is one of those recipes where no two people do it the same way, yet each person claims to do it the “right” way. Some make Brown Stew Chicken with carrots, potatoes, bell peppers and other ingredients. I went with the bell peppers, but I kept it pretty simple besides that. My twist is the addition of ginger beer rather than water. Having recently discovered cooking with this ingredient, I have really been going to town with it recently. I think it ads a nice flavor.

I like to use chicken thighs, because of the winning combo of price and flavor. Traditionally this dish is made with a whole cut up chicken, but I just bought a large package of thighs. Usually labeled “family pack”, I am a little embarrassed to buy such a thing for just my wife and me, but we do get a couple meals out of it. And we are technically a family.

If you want to leave out the Kitchen Bouquet it probably won’t be noticeable in the flavor, but the color just won’t be the same.

For the hot sauce, I think the Habañero Tabasco is perfect but you can use what you have on hand. I think Sriracha would work well, even though it is not exactly caribbean.

So, how do you make it? Funny should ask. I was just about to ‘splain.

Season about 4 pounds of chicken thighs with Montreal Steak Seasoning. You can use seasoning salt, or a combination of Salt, Pepper and Garlic Powder.

Heat the coconut oil in your pressure cooker pan over medium-high heat. I recommend that you don’t substitute a different oil in this particular case. The coconut ads that special something to this dish.

In batches, brown the chicken on the skin-side only. I don’t think the extra time to brown the entire thing is worth it in this case. The skin is full of flavor and that is going to leave enough brown bits on the pan to make it quite tasty.

After the chicken has been browned, pour out most of the fat, leaving about 2 tablespoons.

Sauté some sweet onion and bell peppers until they start to soften (about 3-4 minutes).

Add in some garlic and green onion and continue to sauté for another minute.

Now comes 1/2 cup catsup and 2 tablespoons brown sugar. Cook for a few minutes, stirring often. This is where a lot of the color comes from, so you want it to slightly caramelize and darken.

Add in some allspice, thyme, salt, soy sauce, hot sauce, lime juice, Kitchen Bouquet and stir.

Now, put the chicken back in the pot.

Pour a cup of ginger beer over the chicken and place the top on the pressure cooker.

Bring it up to high pressure, then lower the heat to maintain the pressure.

Set the time for 20 minutes.

When time is up, let the pressure come down on its own for 10 minutes, then do a quick release.

If you would like the sauce a little thicker, put the pot over medium-high heat for 5-7 minutes to reduce the sauce slightly. This is not a super thick stew, the sauce will be a little on the thin side.

Serve with caribbean peas and rice, a traditional side dish. The peas are actually beans, but this is what it is called, so who am I to change it? I made a super quick version, which I will post the recipe for in a few days. It is one of those “so simple it is barely a recipe” recipes, so it will be on the Wednesday post.


Instant Chicken Stew

This quick and easy pressure cooker chicken stew only takes minutes to make (a few minutes more on the stovetop), but will keep you full and satisfied for hours.

Easy Chicken Stew

When you take your first spoonful of this instant chicken stew, it’s hard to imagine that it only cooks under pressure for 8 minutes. Telling my guests that as they enjoy this great warm-up meal is one of my secret pleasures. No-one can believe it! This stew tastes like it’s been simmering for hours on the stovetop, but the pressure cooker is the secret. Pressure cooking really infuses food with flavor and makes foods so tender that the chicken will practically shred itself when the time comes. You’ll see.

Easy to Find Ingredients

This instant chicken stew is also a basic chicken stew. There are no unusual or hard to find ingredients included. It is what it is! You’ll need your basic vegetables – onion, carrots, celery, potatoes and peas – some chicken, a few spices, wine and good chicken stock. I say good chicken stock and I mean it! The chicken stock is going to carry a lot of the flavor for this stew, so either use your own homemade broth or buy a good brand of stock.

Vegetables for Chicken Stew

If you want to add other vegetables to this stew, aside from the basic vegetables I mentioned above, please do! You might like to replace the onion with leek or swap out some or all of the potatoes for parsnips or turnips. You could also decide to add cabbage or Brussels sprouts if you like them. A stew is a blank palette – you can add whatever vegetables you like.

To Shred or To Chop?

As I mentioned above, once the chicken comes out of the cooker, you’ll be amazed at how tender it is. The dark meat especially will just about shred itself when you shoot it a stern glance. I think shredding the chicken adds to the rustic character of the stew, but if you’d prefer to cut the chicken into cubes, please do. Just remember that people don’t tend to eat stews with knives, so make the chicken pieces small enough to fit on a spoon to be eaten politely.

How to Thicken Stew

In a pressure cooker, you always thicken a stew after the fact. While the chicken is cooking, you need liquid to boil to create the steam that is needed to build pressure inside the pot. So, to thicken the stew after it has finished cooking, we use something called a beurre manié. Though it has a fancy French name, it’s really just room temperature butter and flour mixed together to form a paste. This gets whisked into the sauce at the end and when the stew boils again, the flour will thicken the liquid. Because there are pieces of vegetables in the stew, it’s easiest to ladle a little liquid into your bowl with the beurre manié first to loosen it and then add it to your stew. That helps eliminate any lumps of beurre manié.

What to Serve with Chicken Stew

A stew like this is truly a one pot meal. It’s loaded with vegetables and has a good dose of protein, so it really doesn’t need anything else. I do like to serve it with some crusty baguette to sop up the sauce at the end and a green salad dressed with a simple vinaigrette is a perfect side, but all you really need is a spoon.

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Instant Chicken Stew

  • Prep Time: 15 m
  • Cook Time: 8 m
  • Pressure Release Time: 10 m
  • Total Time: 33 m
  • Servings:

Ingredients

  • olive oil
  • 3 pounds boneless skinless chicken pieces 2 breasts and 4 to 6 thighs
  • salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 onion chopped into large chunks
  • 4 ribs celery chopped
  • 4 carrots peeled, cut in 1½-inch slices
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rubbed sage
  • 1 cup white wine
  • 2½ cups chicken stock
  • 1 pound Yukon gold potatoes (about 2 to 3) cubed 1-inch
  • ½ lemon juice
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • ¾ cup frozen peas
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons all-purpose flour
  • fresh chopped parsley

Instructions

  1. Pre-heat the pressure cooker (Instant Pot®) using the BROWN or SAUTÉ setting. Add a little olive oil to the cooker.
  2. Season the chicken pieces with salt and freshly ground black pepper, brown it on all sides and then set it aside.
  3. Add the butter to the cooker and sauté the onions, celery, carrots and dried herbs for a few minutes. Deglaze the cooker with the white wine, scraping up any brown bits on the bottom of the cooker. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Return the chicken to the pot, submerging it the liquid and vegetables. Lock the lid in place.
  4. Pressure-cook on HIGH for 8 minutes.
  5. While the stew is cooking combine the softened butter and flour in a bowl to form a paste (called a beurre manié).
  6. When the time is up, let the pressure drop naturally for 10 minutes. Then, release the residual pressure from the cooker using the QUICK-RELEASE method and carefully remove the lid. Transfer the chicken pieces to a cutting board. Cut the chicken into bite sized pieces or shred the chicken with two forks.
  7. Return the cooker to the BROWN or SAUTÉ setting. Using a ladle, remove some of the liquid from the stew and whisk it into the beurre manié. Then, pour the beurre manié liquid back into the cooker and bring it all to a simmer. This will thicken the stew.
  8. Add the peas and return the shredded or chopped chicken to the cooker and stir well. Stir in the fresh parsley, spoon into bowls and serve with crusty warm bread.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Instant Chicken Stew on Blue Jean Chef. Thank you!

Stovetop Chicken Stew

Ingredients

  • olive oil
  • 3 pounds boneless skinless chicken pieces 2 breasts and 4 to 6 thighs
  • salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 onion chopped into large chunks
  • 4 ribs celery chopped
  • 4 carrots peeled, cut in 1½-inch slices
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rubbed sage
  • 1 cup white wine
  • 3 cups chicken stock
  • 1 pound Yukon gold potatoes (about 2 to 3) cubed 1-inch
  • ½ lemon juice
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • ¾ cup frozen peas
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons all-purpose flour
  • fresh chopped parsley

Instructions

Pre-heat a cast iron Dutch oven or large saucepan over medium-high heat. Add a little olive oil to the pot. Season the chicken pieces with salt and freshly ground black pepper, brown them on all sides and then set the chicken aside.

Add the butter to the pot and sauté the onions, celery, carrots and dried herbs for a few minutes. Deglaze the pot with the white wine, scraping up any brown bits that may have formed on the bottom. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Return the chicken to the pot, submerging it the liquid and vegetables. Bring the mixture to a simmer, partially cover with the lid askew and simmer gently for 25 to 30 minutes.

After 25 to 30 minutes, the chicken should be cooked through. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred the chicken with two forks.

Using a ladle, remove some of the liquid from the stew and whisk it into the beurre manié. Then, pour the beurre manié liquid back into the pot and return the liquid to a simmer until the stew thickens slightly.

Add the peas and return the shredded or chopped chicken to the pot and stir well. Stir in the fresh parsley, spoon into bowls and serve with crusty warm bread.

If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Stovetop Chicken Stew on Blue Jean Chef. Thank you!


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Tender pieces of chicken in a sweet lemon sauce with just a hint of ginger, garlic, and red pepper. This quick and easy pressure cooker recipe is Asian food at its best, made at home!

Tender bite-size pieces of chicken in a sweet, spicy orange sauce. This delicious Pressure Cooker Orange Chicken can be on the table in about 20 minutes.

Tender, bite size chunks of chicken in a sweet, sticky sauce. A quick, easy to make meal, this is one of those pressure cooker chicken recipes that the whole family will love.

Quick and easy to make, this chicken taco salad is perfect for warmer days. The homemade cilantro lime dressing really makes this a salad recipe you&rsquoll want to make again and again.

This pressure cooker chicken recipe is a fusion of Tex-Mex and Italian. It&rsquos a quick, one pot pasta meal, perfect for a busy weeknight.

Walking tacos are one of my favorite quick and easy chicken recipes for the pressure cooker!

This is a fun, easy-to-make, easy-to-eat on the run taco, served in individual chip bags.

In addition to the walking tacos (shown above), this pressure cooker chicken taco filling is great for taco salads, tacos, and burritos.

Fork tender boneless, skinless chicken thighs in a luscious Thai peanut sauce. Cooked in the pressure cooker in a fraction of the time it takes to cook in the slow cooker.

Chunky bite-size pieces of chicken and broccoli in a creamy cheese sauce served over fluffy white rice. This is one of my favorite chicken recipes!

This rich, creamy chicken soup recipe is loaded with chicken, long grain and wild rice, carrots, onion and celery. A warm, hearty soup for cold, snowy days.

This white chicken chili recipe is one of the best quick and easy chicken recipes for a cold night. Hearty, warm comfort food, made in minutes in your pressure cooker or Instant Pot!

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My Favorite Source of Organic Chicken

I made the switch a while back to organic meats and am so glad I finally did. The cost deterred me for a long time but I have been totally won over by the taste and quality after trying Butcher Box. If you’re not familiar with Butcher Box, they are a subscription service that delivers grass-fed beef, organic pastured chicken, and humanely raised pork right to your door. You can choose from different meat selection boxes or create your own custom box and decide how frequently you want to receive your box. It comes packed in dry ice and the quality is absolutely amazing! We have tried several different cuts of meat and loved it all! Personally, I am huge fan of their chicken, especially in this Instant Pot Chicken Stew.


Pressure Cooker Garlic Parmesan Chicken Recipe

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 1/2 cup (125 ml) chicken broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1½ pounds (720 g) boneless and skinless chicken breast, sliced into 1/2 inch (1.25 cm) filetss
  • 1 cup (250 ml) half-and-half
  • 2 tablespoons all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

Step 1

Melt the butter in an electric pressure cooker turned to the sauté mode. Add diced yellow onions and sauté, stirring occasionally, until golden brown, for about 3-4 minutes. Stir in minced garlic and sauté for a further 30 seconds, stirring occasionally.

Step 2

Pour in the chicken broth, then season with garlic powder, salt, and black pepper. Stir well. Add chicken. Mix well.

Step 3

Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.


Ingredients for Instant Pot chicken stew

  • Boneless skinless chicken breast – White meat chicken is leaner than dark, so that is what I use. If you prefer dark meat, feel free to use boneless skinless chicken thighs.
  • Baby potatoes – You want to use waxy potatoes with thin skin rather than starchy potatoes like russets. As a result, they are less likely to fall apart and become mushy during cooking. Using baby potatoes will cut down on your prep time. However, if all you have hand are large potatoes, they will be fine. Just cut them into smaller pieces to ensure that they cook completely.
  • Carrots – You can either slice large carrots into 2-inch pieces, or use baby carrots.
  • Onion – I use white onion, but you could use also yellow or red onion. Be sure to chop it finely, but not so small that it disintegrates under pressure.
  • Tomato sauce – Any plain or Italian flavor tomato sauce will taste great in your chicken stew. NOTE:To keep the recipe Whole30 compliant, be sure to use sugar-free tomato sauce.
  • Chicken stock or broth – If you need to monitor your intake of salt, use low sodium stock.
  • Olive oil – I use extra virgin olive oil. If you need a substitute, any neutral flavor of unsaturated fat will work just fine.
  • Low sodium soy sauce or coconut aminos – The coconut aminos is what you will need to use to keep the recipe gluten free.
  • Minced garlic
  • Seasonings – Kosher or sea salt, black pepper, onion powder, and some Italian seasoning.

To make the stew:

  1. Set your Instant Pot to “saute” and allow it to get hot before adding the oil.
  2. When the oil is shimmering, add your onion and cook for about 3 minutes, stirring occasionally so the onions don’t burn. Next, add the garlic and cook for another 2 minutes, or until the onions become translucent.
  3. Add the chicken breast and everything else except for the potatoes and carrots. Then, give everything a quick stir.

  1. Place the carrots and potatoes in last so they are less likely to sink to the bottom. This will prevent them from becoming too soggy.
  2. Turn off the saute mode, place the lid on the Instant Pot, and manually set it to cook on high for 6 minutes. It will take a few minutes to come to pressure first, but not too long because the pot is already hot.
  3. When the cook time is complete, allow the pressure to release naturally for 5 minutes. Finish with a quick release and your Instant Pot chicken stew will be ready to serve!

Storing leftovers

Refrigerate any leftovers in a covered container and enjoy them within 5 days.

You can reheat the chicken stew in a pot on the stove top, in a microwave, or even using the saute function on your Instant Pot.

Instant Pot chicken stew is best when it’s fresh. I don’t recommend freezing it, simply because the vegetables are likely to become too mushy when you thaw and reheat them.


The standard size in my recipe is a 4 pound chicken because I’ve found that it holds together the best. With larger chickens it can sometimes be challenging to get them out of the Instant Pot the drumsticks separating a little.

Even with smaller chickens, the “wing” area sometimes separates, but I just tuck into the serving dish and don’t worry about it.

The flavor will be just as delicious either way, so if needed you can adjust your cooking time based on the size of your chicken by multiplying the number of pounds by 6 minutes. That means: