Pressure Cooker Chicken in Tomato Broth
The pressure cooker generates little heat, making it wonderful for summer cooking. The electric ones allow you to walk away and tend to other chores. This recipe cooks the entire meal in one pot, making cleanup very easy. I used green beans from the garden. I'm sure you will enjoy it now and when the weather gets cooler, too.
Prep Time: 20 minutes
Cook Time: 34 minutes
Total Time: About 1 hour
Yield: 6 servings
Source: Facebook group
- 6 chicken thighs, skin and bone in
- 1 lb green beans
- 1 lb small red potatoes, or other potatoes cut small
- 4 Tbsp tomato paste
- 2 1/2 cup water or chicken broth
- 1/2 medium onion, chopped
- 1 tsp turmeric
- 2 tsp garlic salt (I used garlic powder)
- olive oil for sautéing
- 2 tsp cornstarch
- 2 tsp water
- Season chicken with salt and pepper to taste.
- Set pressure cooker to sauté on high. Add the olive oil and brown the chicken lightly. You may have to brown the chicken in 2 batches.
- Remove the chicken and sauté the onion and the garlic for 2 minutes.
- Add the tomato paste and the water or broth. Stir.
- Add the seasonings.
- Place potatoes on the bottom, followed by the green beans.
- Put the chicken on top.
- Set the cooker for 24 minutes on manual.
- Do a natural pressure release for 10 minutes, and then a quick release.
- Stir the corn starch and water until smooth.
- Remove everything from the pot and add the corn starch slurry.
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