During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. —Amy Chase, Vanderhoof, British Columbia
Pressure-Cooker Spring-Thyme Chicken Stew
Watch How to Make Pressure-Cooker Spring-Thyme Chicken Stew
Pressure-Cooker Spring-Thyme Chicken Stew
Prep Time
25 min
Cook Time
10 min
Yield
4 servings
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
Directions
- 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.
- 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°.
- 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.
Nutrition Facts
1 serving: 389 calories, 13g fat (3g saturated fat), 113mg cholesterol, 699mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1-1/2 starch.
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