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Cabbage, Potato, and Chicken Stew

Updated February 23, 2016
This image courtesy of Joseph DeLeo

When I hanker for the taste of slowly simmered food but have little time to get dinner on the table, I turn to my pressure cooker. As my friend Lorna Sass says in her book Cooking Under Pressure, pressure cookers produce quick-cooking meals with “slow-cooking taste.” This stew is reminiscent of a Russian soup known as “shchi.”

4 servings

Cooking Time30 min

Cooking Time - Text30

Cooking Methodpressure cooking

CostModerate

Moderate

Total Timeunder 30 minutes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Equipmentpressure cooker

Mealdinner

Moodstressed, tired

Taste and Textureherby, meaty, savory

Type of Dishsoup

Ingredients

  • 1 medium-size onion
  • 1 tablespoon olive or vegetable oil
  • 4 medium-size carrots or parsnips
  • ½ small head green cabbage
  • 4 medium-size new red potatoes
  • 1 can (14½ ounces) stewed tomatoes
  • 2 cups water
  • 6 cloves garlic
  • Salt
  • 1 teaspoon sugar
  • 4 to 8 chicken thighs
  • ¼ cup fresh dill or parsley leaves (optional)
  • 2 tablespoons lemon juice
  • Freshly ground black pepper

Instructions

Finely chop the onion.

Heat the oil in your pressure cooker over medium-high heat until very hot. Add the onion and stir it around until it is coated with the oil. Reduce the heat to low and sauté gently, stirring every now and then, until softened, 5 to 10 minutes.

Meanwhile peel and slice the carrots or parsnips ½ inch thick. Finely shred the cabbage. Scrub and quarter the potatoes. Add these vegetables to the pot along with the stewed tomatoes and water. Bring the liquid to a simmer over high heat. Peel the garlic but leave it whole. Add the garlic, 1 teaspoon salt and sugar (omit the sugar if you’re using parsnips).

Remove as much of the skin and fat from the chicken as possible and add the pieces to the pot. Cover the pressure cooker, lock the lid, and bring to full pressure over medium-high heat. Cook at full pressure for 12 minutes.

Meanwhile mince or, easier yet, finely snip the dill, if using, with scissors.

Cool the pressure cooker under cold running water until the pressure is normal. Release the pressure and unlock the cooker, averting your face as you do so to prevent a steam burn. Add the lemon juice and dill to the pot, stir, and season to taste with salt and pepper.

Variation

Substitute an additional 12 pound carrots or parsnips for the cabbage.

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