Recipe courtesy of Food Network Kitchen
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: pressure cooker

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.

Cook's Note

To bring the pressure down fast so food doesn't overcook, use the quick release method. Just press down on the indicator stem until no more steam comes out. When the pressure indicator stem remains in its lowest position, all of the steam has been released.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Chicken Pot Pie

Recipe courtesy of Ina Garten

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Chicken Pot Pie Turnovers

Recipe courtesy of Melissa d'Arabian

Chicken Pot Pie with Mashed Potatoes

Recipe courtesy of Food Network

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

De-Pudged Pigs in a Blanket

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking