Name: Pressure-Cooker Spring-Thyme Chicken Stew
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 pound small red potatoes, halved -; 1 large onion, finely chopped -; 3/4 cup shredded carrots -; 6 garlic cloves, minced -; 2 teaspoons grated lemon zest -; 2 teaspoons dried thyme -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces -; 2 cups reduced-sodium chicken broth, divided -; 2 bay leaves -; 3 tablespoons all-purpose flour -; 2 tablespoons minced fresh parsley -

Pressure-Cooker Spring-Thyme Chicken Stew

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Spring-Thyme Chicken Stew

1. 1 pound small red potatoes, halved -

2. 1 large onion, finely chopped -

3. 3/4 cup shredded carrots -

4. 6 garlic cloves, minced -

5. 2 teaspoons grated lemon zest -

6. 2 teaspoons dried thyme -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon pepper -

9. 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces -

10. 2 cups reduced-sodium chicken broth, divided -

11. 2 bay leaves -

12. 3 tablespoons all-purpose flour -

13. 2 tablespoons minced fresh parsley -

How to cook deliciously - Pressure-Cooker Spring-Thyme Chicken Stew

1. Stage

Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves.

2. Stage

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°.

3. Stage

Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.