Pressure Cooker Chicken Chick Pea and Zucchini Stew

It seems like winter is never going to end. The news states that this may be the coldest February ever. Wonderful! Well, it is during these cold winter days that I make soup or stew, and to do that, I turn to my trusty pressure cooker. If you have not invested in a pressure cooker, let me encourage you, that this is an awesome addition to any home kitchen. Not only does it cook meat so they come out tender and delicious, but a pressure cooker can do this in a fraction of the time that it would take an oven or slow cooker. On top of that, pressure cookers are great for so many other things, like cooking dry beans, making steel cut oats in minutes, and so much more!

Okay, I am done with the small appliance sales pitch. Now onto the stew. I looked in the fridge and grabbed what I had on hand, some chicken breasts, zucchini and other vegetables. I went down to the pantry for chicken broth, tomato sauce and dry chick peas. This had the makings of one tasty stew! I soaked the chick peas overnight, but if you do not have dry chick peas, it is possible to use one average sized can. Just drain them and drop them in the pressure cooker.

This stew had so much flavour, especially due to the blend of spices. On top of that, this stew is ultra heathy. Tasty AND healthy – a great combination!

Pressure Cooker Chicken Chick Pea and Zucchini Stew-pin

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5 from 3 votes

Pressure Cooker Chicken Chick Pea and Zucchini Stew

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Steve Cylka


  • 2 tablespoons vegetable oil
  • 2 onions , diced
  • 1 green pepper , diced
  • 3 garlic cloves , minced
  • 3 zucchini , cut into chunks
  • 2 medium tomatoes , diced
  • 4 boneless , skinless chicken breasts, cut into small cubes (not larger than 1 inch)
  • 1 cup chick peas (garbanzo), soaked overnight and then drained
  • 4 cups chicken broth
  • 1 1/2 cups tomato sauce
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt


  • Using a 6 quart pressure cooker, heat the oil on medium high heat (or on an electric pressure cooker, use the sauce/brown function). Add the onions, green pepper and garlic and cook until tender, about 5 minutes. Stir in the zucchini and tomatoes and cook for another 3-5 minutes.
  • Add remaining ingredients and stir.
  • Lock lid and close the vent.
  • Set pressure cooker to high pressure and cook for 40 minutes.
  • Let the pressure release naturally.
  • Stir the stew and serve.


If using a smaller pressure cooker, it may be necessary to cut this recipe in half as this fills up the 6 quart pretty much to the max line.

Pressure Cooker Chicken Chick Pea and Zucchini Stew

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. thanks for the pressure cooker recipe!! I am loving my new electric pressure cooker!!

  2. It looks not really hard to cook and so delicious. I’ve bookmarked your post and will try to make this for my family. Thank you so much for sharing this !

  3. The most delicious soup ever, thanks for posting the recipe. I added half cup of rice, it was great!

  4. I made this today and it is wonderful! I left out the cayenne as my housemate doesn’t care for spicy foods but it was still absolutely delicious!
    Just the ticket for cold, snowy days!

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