Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large carrots, peeled and cut into 11⁄2-inch chunks
- 2 large onions, halved and thinly sliced
- 4 long strips lemon zest
- 4 sprigs fresh dill + 2 tablespoons chopped
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt + additional for seasoning
- 4 bone-in chicken breast halves, skin removed (2½ to 3 pounds)
- 2 cups chicken broth
Directions
Put the carrots, onions, lemon zest, dill sprigs, and olive oil in a 7-liter pressure cooker.
Season the vegetables with the ½ teaspoon salt and the chicken with salt, to taste.
Pour the broth in the pot, then nestle the chicken meat side down on top of the vegetables.
Close the pressure cooker lid, bring the pressure up to high (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.
Category:Pressure cooker Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Lemon peel Recipes
Category:Dill Recipes
Category:Chicken breast Recipes
Category:Chicken broth Recipes