Five-Ingredient Pressure Cooker Chicken Stew

Ingredients

• 4 legs / 1184 g Chicken legs, meat and skin
• 4 large / 1476 g Large russet potatoes
• 1 large / 150 g Large onion, for the chicken stew
• 4 medium / 492 g Beefsteak tomatoes
• 2 leaves / 1.2 g Bay leaves, for the chicken stew
• 1 large pinch Kosher salt, for the chicken stew
• To taste Black pepper

Method

1. Cut 4 whole chicken legs into thighs and drumsticks. Leave the skin on. The comment also allows 1 whole chicken, back removed, cut into 8 pieces, about 4 pounds. This card uses the 4 legs. A bought bird's 4 pounds includes bone, and that option takes the back off, so this card does not weigh the bird. On the chicken-leg row, one leg with skin is drumstick, thigh, and back, 344 g. This card does not use that portion. The same row's drumstick with skin is 111 g and the thigh with skin is 185 g, so one leg without the back is 296 g, and 4 are 1184 g. That weight is meat and skin. The bone is not in it.
2. Peel 4 large russet or Yukon Gold potatoes and cut them into 1- to 2-inch chunks. The comment says 4 large potatoes. A USDA large potato is 369 g, so 4 are 1476 g. Yukon Gold is not a separate row. This row is flesh and skin. The comment peels the potatoes, so the skin on the row is a little extra. A medium potato is 213 g and is not used.
3. Slice 1 large onion into 1/4-inch slices. The comment says 1 large onion, about 1 1/2 cups. A USDA large onion is 150 g. A sliced cup is 115 g, so about 1 1/2 cups would be 172.5 g. The cup says about, so this card uses the large onion, 150 g.
4. Cut 4 medium beefsteak tomatoes into 1- to 2-inch chunks. A USDA medium tomato is 123 g, so 4 are 492 g. Beefsteak is not a separate row. A large tomato is 182 g and is not used, because the comment says medium. The comment also says about 3 cups. A chopped cup is 180 g, so 3 cups are 540 g. This card uses the 4 medium tomatoes.
5. Put the potatoes, the onion, the tomatoes, the chicken, 2 bay leaves, and a large pinch of kosher salt in the pressure cooker. Toss them so the salt reaches the chicken. Do not add water or broth. The stew the comment quotes adds no liquid. The tomatoes and the chicken make the broth. Two bay leaves are counted as 2 teaspoons of crumbled bay, 0.6 g each, 1.2 g. The salt is 1 large pinch. A pinch on this card is the USDA dash. The comment says kosher salt, so the dash is rescaled to Morton. Diamond Crystal would be lower. Black pepper is in the comment and is to taste at the end. It is not in this pinch.
6. Seal the lid and set the valve to sealing. Cook 25 minutes at high pressure. The comment says the written stew is 25 minutes, and the video uses 15 and says 15 is plenty. This card uses 25, the written time. When the time is up, release the pressure the way the cooker manual says. The comment does not say quick release or natural release. Keep your hands clear of the steam. Do not open the cooker until the pin drops. The pot needs time to come up to pressure. That time is not inside the 25 minutes.
7. Open the pot. Take the bay leaves out if you see them. The chicken should be cooked through, not pink at the bone. Season with salt and pepper to taste. That finishing salt and the pepper are not weighed, so they are not in the count. The comment does not give a yield. The stew it quotes serves 4. This card cuts 4 bowls, one leg and some potato in each. Leftovers keep covered in the fridge for a few days. Reheat until the chicken is hot in the center.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 bowls. The comment does not give a yield. The stew it quotes serves 4, so this card cuts 4. The chicken, the potatoes, the onion, the tomatoes, the bay leaves, and the large pinch of kosher salt are in the count. The pepper is to taste, so it is not in the count. The finishing salt is to taste, so it is not in the count. No water and no broth are in the pot. The chicken is 4 legs, 1184 g of meat and skin. That is 4 times a 111 g drumstick with skin plus a 185 g thigh with skin. The 344 g leg portion adds the back and is not used. The whole-chicken option is not used. The potatoes are 4 large, 1476 g. The row includes skin, and the comment peels them. The onion is 1 large, 150 g. The about 1 1/2 cups is not used. The tomatoes are 4 medium, 492 g. The about 3 cups is not used. The bay leaves are 1.2 g. The salt is 1 large pinch, a USDA dash rescaled to Morton kosher. Added sugars are 0. The card did not list a sweetener. The sugars are from the potatoes, the onion, and the tomatoes. One bowl is a whole leg and a large potato. One bowl is 310 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  This pot is chicken, potatoes, onion, tomatoes, bay leaves, salt, and pepper. It has no milk, butter, or cheese. It is already dairy-free as written. This is a kitchen note, not a dairy-free certification.

  • United States: There is no milk, butter, or cheese in the pot. It is already dairy-free as written.
  • United Kingdom: The same note. This stew does not call for dairy.

• Gluten-free style

  This pot does not call for wheat, flour, or broth. It is already gluten-free as written. This is a kitchen note, not a gluten-free certification.

  • United States: There is no flour. It is already gluten-free as written.
  • United Kingdom: The same note. This stew does not call for wheat.