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

Pressure Cooker Chicken Chick Pea and Zucchini Stew

5 out of 5
4 reviews
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 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

Instructions

  • 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.

Notes

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

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7 comments

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

    • Reply
  • 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 !

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

    • Reply
  • 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!

    • Reply
  • I would use carrots & kale in addition to onions; I would wait until later to add the zuccinI, so it retain crispness. I would use chunky chicken sauce or whole tomatoes cut up; I would use at least a can of tomato paste. Lots of frozen apple juice. This is a
    DELICIOUS STEW!!!!!

    • Reply
  • Wonderful warm flavor! Can easily substitute or add veggies. I used dried onion, canned diced tomatoes, canned garbanzo beans and added kale. I forgot to add the can of garbanzo beans before pressurizing, so they went in after and just sat in the hot stew to warm up and it was still great! I was crunched for time so did 25 min and quick release. Still could shave some time off. Great recipe! Only adding my comments for people who maybe aren’t comfortable with making impromptu changes to recipes 🙂

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