| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 large carrots, cut into 1 1/2-inch chunks
- 2 large onions, halved and thinly sliced
- 4 sprigs fresh dill, plus 2 tablespoons roughly chopped
- 4 long strips lemon zest
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
- 2 cups low-sodium chicken broth or stock
Instructions
- Put the carrots, onions, dill sprigs, lemon zest and olive oil in a 7-liter pressure cooker and sprinkle with salt. Sprinkle the chicken with salt. Pour the broth in the pot, and then nestle the chicken meat-side down on top of the vegetables. Close the pressure cooker lid and bring the pressure up to high over medium-high heat (this can take up to 10 minutes). Adjust the heat if necessary to maintain an even high pressure for 10 minutes. Remove from the heat and use the quick-release method to bring down the pressure.
- Stir the chopped dill into the chicken stew. Put 1 chicken breast in each of 4 large soup bowls and ladle some carrots and broth over each one.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 528 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 74 g |
| Cholesterol | 228 mg |
| Sodium | 1451 mg |
Reviews
This was delish!!!! I prepared it in exactly 30 minutes. Additions were 1 stalk of lemon grass (that I just happen to have in the fridge and 1/2 tsp of coriander and rosemary instead of dill. My kids went crazy over it. This is one that lingers on your taste buds and you just want to keep eating it .
delicious fast dinner. I browned the chicken, onions and carrots and added potatoes for more body. The lemon and dill added great flavor. More like great soup than stew.
I used rosemary instead and it was better than the dill.
I came upon this recipe when I was searching for something quick. I hadn’t used my pressure cooker in awhile and I happened to have a whole chicken. It was fantastic! The lemon zest is key–adds a nice brightness to the dish.