Brown Stew Chicken Pressure Cooker Recipe
This hearty Jamaican Brown Stew Chicken cooks up fast in the pressure cooker with bold spices, tender meat, and a rich, savory sauce you'll love spooned over rice.
Equipment
- 1 Pressure cooker with sauté mode
Ingredients
Main ingredients
- 3 lbs Chicken thighs boneless, skinless, cut into bite-sized pieces
- 1 tablespoon Brown sugar
- 2 teaspoons Browning sauce
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Salt or to taste
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Allspice
- 1 Yellow onion chopped
- 3 Spring onions chopped
- 0.5 Green bell pepper chopped
- 0.5 Red bell pepper chopped
- 1 Scotch bonnet pepper seeds removed and chopped
- 4 cloves Garlic chopped
- 1 inch Ginger chopped
- 0.25 cup Oil vegetable or canola
- 2 tablespoons Ketchup
- 1 cup Chicken broth
- 0.5 cup Water
Instructions
Instructions
- Toss the chicken pieces with brown sugar, browning sauce, garlic powder, onion powder, salt, paprika, thyme, black pepper, and allspice until evenly coated.
- Cover and let marinate at least 1 hour or overnight.
- Turn pressure cooker to sauté mode. Add oil and brown marinated chicken on all sides.
- Add chopped onion, spring onions, peppers, scotch bonnet, garlic, and ginger. Stir to combine.
- Pour in ketchup, chicken broth, and water. Stir everything together.
- Lock lid. Set to high pressure for 15 minutes. Let slow release for 10 minutes, then quick release rest of pressure.
- Open lid and stir stew. Taste and adjust salt if needed.
- Serve hot with white rice or mashed potatoes.
Notes
Brown stew chicken is traditionally made with a whole chopped chicken, but thighs work great too. The key is marinating well and using dark meat for flavor and tenderness.