Pressure Cooker Chicken Chick Pea and Zucchini Stew
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour15 minutesminutes
Ingredients
2tablespoonsvegetable oil
2onions, diced
1green pepper, diced
3garlic cloves, minced
3zucchini, cut into chunks
2medium tomatoes, diced
4boneless, skinless chicken breasts, cut into small cubes (not larger than 1 inch)
1cupchick peas(garbanzo), soaked overnight and then drained
4cupschicken broth
1 1/2cupstomato sauce
1 1/2teaspooncumin
1 1/2teaspoonturmeric
1teaspooncoriander
1teaspoonpaprika
1/2teaspooncinnamon
1/2teaspoonblack pepper
1/4teaspooncayenne pepper
1teaspoonsalt
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.