Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals by Laurel Randolph

Author:Laurel Randolph [Randolph, Laurel]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2016-04-06T04:00:00+00:00

WEEKDAY WIN • FAMILY-FRIENDLY

Tuscan Chicken Stew

GLUTEN-FREE With little more to do than throw the ingredients in the pressure cooker and retrieve the finished product 20 minutes later, this is as simple as stew gets. It’s more substantial than your average soup, brightly flavored, and begging to be sopped up with crusty bread. Customize it as you see fit. Don’t like beans? Leave them out. Want more broth? Pour more in there.

PREP: 10 MINUTES • PRESSURE: 10 MINUTES • TOTAL: 40 MINUTES

PRESSURE LEVEL: HIGH • RELEASE: NATURAL

SERVES 4 TO 5

2 tablespoons extra-virgin olive oil

1 onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced

1 pound small red or white potatoes, halved

1 (14.5-ounce) can chopped or crushed tomatoes with juice

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup chicken broth

6 bone-in, skin-on chicken thighs and/or drumsticks

1 teaspoon dried oregano

Large pinch red pepper flakes

Kosher salt

Freshly ground black pepper

1 tablespoon balsamic vinegar

2 tablespoons chopped fresh parsley leaves

1.Preheat the Instant Pot by selecting Sauté.

2.Once hot, add the oil. Add the onion, celery, and carrots and stir. Cook for 5 minutes until the onion is translucent. Add the garlic and cook for 1 minute more.

3.Add the potatoes, tomatoes with juice, beans, broth, chicken, oregano, and red pepper flakes. Season with salt and pepper and mix gently.

4.Select Manual or Pressure Cook and cook at high pressure for 10 minutes.

5.Once cooking is complete, use a natural release. This will take 10 to 15 minutes.

6.Remove the chicken and pull the meat off the bones. Return the meat to the pot and add the vinegar and parsley. Taste for seasoning and serve.

INSTANT POT TIP: The Soup setting can be used for this recipe. Select Soup and set the timer to 10 minutes. Proceed with the recipe as written.

Per Serving Calories: 352; Total Carbohydrates: 42g; Saturated Fat: 2g; Trans Fat: 0g; Fiber: 12g; Protein: 23g; Sodium: 457mg

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