Craving a meal that’s comforting, incredibly fast, and bursting with unique flavor? Look no further! This Artichoke Chicken Stew comes together in just 20 minutes, thanks to the magic of the pressure cooker. It combines tender chicken thighs with the tangy bite of artichoke hearts and a savory, Asian-inspired broth made with ginger, soy, and rice vinegar. It’s the perfect, soul-warming solution for a busy weeknight when you want something delicious without the wait.
Ingredients
• (Total Time: 20 MIN | Serves: 5)
• 5 whole chicken thighs
• 4 tbsp / 60 ml canola oil
• 2 cups / 480 ml chicken stock
• 7 oz / 200g artichoke hearts, chopped
• 3 garlic cloves, crushed
• 2 green onions, finely chopped
• 2 tbsp / 30 ml light soy sauce
• 2 tbsp / 30 ml rice vinegar
• 1 tbsp / 15g fresh ginger, grated
• 1 tbsp / 15g sesame seeds
• ½ tsp / 1g black pepper
Instructions
1. Place the chicken thighs into your pressure cooker and pour in the chicken stock. Secure the lid, set the valve to the ‘Sealing’ position, and cook on high pressure for 10 minutes.2. Once the timer is up, perform a quick pressure release. Carefully open the lid and stir in the chopped artichoke hearts, green onions, canola oil, crushed garlic, soy sauce, rice vinegar, grated ginger, sesame seeds, and black pepper.3. Secure the lid again, set the valve to ‘Sealing’, and cook on high pressure for an additional 5 minutes to meld the flavors.4. Perform a final quick pressure release. Carefully open the lid, give the stew one last stir, and serve immediately while hot.
Nutritional Information
• Per serving (recipe serves 5)
• Calories: 489
• Total Fat: 25.8g
• Net Carbs: 3.8g
• Protein: 55g
• Fiber: 2.6g
Pro Tips
• For a deeper flavor, use your pressure cooker’s ‘Sauté’ function to brown the chicken thighs in oil before adding the stock and pressure cooking.
• Serve this stew over a bed of fluffy jasmine rice or quinoa to make it a more substantial meal.
• If you prefer white meat, you can use boneless, skinless chicken breasts. Reduce the initial cook time to 8 minutes to keep them tender.
FAQ
Q: Can I use chicken breast instead of thighs for this stew
A: Yes, you can substitute boneless, skinless chicken breasts. To ensure they stay tender and don’t overcook, the recipe suggests reducing the initial pressure cooking time from 10 minutes down to 8 minutes.
Q: What should I serve with this Artichoke Chicken Stew
A: To make this a more substantial meal, serve the stew over a bed of fluffy jasmine rice or quinoa. These grains are perfect for soaking up the delicious, savory broth.
Q: How can I get a deeper flavor in this stew
A: For a richer, deeper flavor, use your pressure cooker’s ‘Sauté’ function to brown the chicken thighs in oil before you add the chicken stock and begin pressure cooking. This step adds an extra layer of savory taste.
Q: Is this Artichoke Chicken Stew recipe low-carb
A: Yes, with only 3.8g of net carbs per serving, this recipe is a great option for those following a low-carb or keto-friendly diet. It’s packed with 55g of protein to keep you full.
