Pressure Cooker Chicken and Sausage Stew

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Chicken thighs, cannellini beans, and smoked sausage all help make this stew super hearty and tasty. Thanks to pressure cooker, it's ready in just an hour!

Pressure Cooker Chicken and Sausage Stew
Photo: Jason Donnelly
Prep Time:
25 mins
Slow Cook Time:
6 hrs
Total Time:
6 hrs 25 mins
Servings:
6
Yield:
10 cups

Ingredients

  • 1 ½ pound skinless, boneless chicken thighs, cut into 1-inch pieces

  • 1 tablespoon olive oil

  • 8 ounce dried cannellini or great Northern beans (1 1/4 cups), rinsed, drained, and presoaked accoring to package directions*

  • 1 32 ounce box chicken broth

  • 1 large onion, cut into thin wedges (2 cups)

  • 2 cup sliced fennel

  • ½ cup beer or water

  • 4 cloves garlic, minced

  • 1 ½ teaspoon fennel seeds, crushed

  • 8 ounce smoked sausage, cut into 1-inch pieces

  • Salt and black pepper

Directions

Fast 35 minute cook time

  1. In a 4- to 6-qt. electric pressure cooker use the saute setting to cook chicken in hot oil until browned. For a stove-top cooker, cook directly in pot over over medium heat until browned. Stir in the next seven ingredients (through fennel seeds). Drain off fat. Lock lid in place. Set an electric cooker on high pressure to cook 35 minutes. For a stove-top cookers, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 35 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Add sausage; heat through. Season with salt and pepper.

Slow 6 hour low or 3 hour high cook time

  1. In a large skillet cook chicken in hot oil over medium heat until browned. Drain off fat. Add chicken to a 4- to 6-qt. slow cooker. Stir in the next seven ingredients (through fennel seeds). Cover and cook on low 6 to 7 hours or on high 3 to 3 1/2 hours or until beans are tender. Add sausage; heat through. Season with salt and pepper.

*Quick Method to Presoak Beans

In a large pot combine beans and 4 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 60 minutes. Drain and rinse.

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