Vegetable and Chicken Stew Pressure Cooker Dinner
This hearty and comforting stew is a thick and creamy way to warm up on any cold winter day!
Servings: 6
Calories: 338kcal
Equipment
- Pressure Cooker
Ingredients
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, cubed about 3-4 small or 2 medium potatoes
- 1 cup frozen peas
- 8 oz mushrooms halved
- 2 tbsp flour white whole wheat, all purpose, or a gluten free variety
- 1 tbsp avocado oil
- 1 tsp dried oregano
- 1 tsp thyme leaves
- 1/2 tsp rosemary leaves
- 1/4 tsp ground black pepper
- 3 cups chicken broth
- 2 boneless skinless chicken breasts approx 1.5 pounds
- salt to taste
Instructions
- Turn the pressure cooker to saute setting. Heat the tablespoon of oil in the pressure cooker for 1-2 minutes.
- Add carrots, celery, onion, garlic, potatoes, peas and mushrooms to the pot. Sautee for 3-4 minutes, stirring frequently.
- Sprinkle the flour over top of the vegetable mixture and stir. Let the flour cook and soak into the vegetables for 2-3 minutes, stirring frequently.
- Once the flour is cooked, and the vegetables mixture looks sticky in texture, add the seasonings, chicken broth, and chicken breasts. Stir the mixture so that everything is well combined.
- Change the setting on the pressure cooker to HIGH pressure, ensure that the pressure valve is set to 'pressure' and set the timer for 20 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release any additional pressure by carefully moving the pressure valve to 'release'.
- Remove the chicken from the pot and shred. Add back to the pot and stir to combine.
- Serve warm with biscuits or crusty bread and a side salad.
Notes
serving size and calorie amounts are approximate
Wash and chop vegetables ahead of time to save on day-of preparation time.