Go Back Email Link
–+ servings
chick stew in bowl with rosemary garnish
Print

Electric Pressure Cooker Chicken Stew

This Pressure Cooker Chicken Stew is a one pot, 30 minute fragrant and aromatic dish of home cooked comfort food goodness. With garlic, rosemary, thyme, and a bay leaf mixed into a tomato base it is full of flavour with tender melt in your mouth chicken coupled with nutritious pearl barley.  
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 387kcal
Author Kim

Ingredients

  • 800 grams/1.7 pounds Chicken Breast chopped into cubes (roughly 2cm x 2cm)
  • 2 tablespoons plain flour
  • 4 tablespoons extra virgin olive oil
  • 1 medium brown onion finely diced
  • 3 teaspoons Garlic, minced
  • 1 tablespoon Fresh rosemary finely chopped
  • 1 tablespoon Fresh Thyme finely chopped
  • 1 fresh bay leaf
  • ½ cup pearl barley Note: 1
  • 1 ½ cup chicken stock/broth
  • 1 tin chopped tomatoes
  • ¼ cup tomato paste
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 cup Frozen diced mixed veges Note: 2

Instructions

  • In a large mixing bowl, coat the chicken pieces in flour
  • And oil to the inner pot of the Pressure Cooker and Press SAUTE/SEAR HIGH TEMP (wait a couple of minutes for it to heat up.
  • Shake excess flour off and add chicken pieces to the pot
  • Brown Chicken: Press SAUTE/SEAR HIGH TEMP button cook for 5 minutes, keeping the lid OFF.
  • Cancel the Saute/Sear setting whilst you add the rest of the ingredients.
  • Add onion, garlic, rosemary thyme, bay leaf, barley, chicken stock/broth, tinned chopped tomatoes, tomato paste, salt and pepper, and dices mixed veges
  • Use a spoon to mix ingredients together.
  • Seal the lid on the Pressure Cooker and cook on the MEAT/POULRTY setting for 15 minutes. (Don’t forget to press start on the pressure cooker after selecting the setting and adding the time)
  • Once timer has gone off, release pressure valve and remove lid.
  • Stew is ready to serve.

Notes

  1. Pearl Barley is available at supermarkets in the soup aisle. I usually find it where the dried lentils are. Store leftover unused barley in an air tight container in the pantry.
  2. I used a frozen vegetable mix of peas, carrots and corn.
  3. To Serve: Serve with mashed sweet potato.
  4. To Store: Store leftovers in the fridge in an air tight container for 2 days. Discard after this time
  5. To Freeze: Section up into portion sizes, and store in freezer safe containers for upto 6 weeks.
  6. If stew is not thick enough:  make a cornflour slurry by mixing 2 tablespoons of cornflour/cornstarch with 2 tablespoons of water and stirring into the stew.

Nutrition

Calories: 387kcal | Carbohydrates: 23g | Protein: 49g | Fat: 20g | Saturated Fat: 2g | Fiber: 8g | Sugar: 5g