Caribbean Pressure-Cooked Chicken and Pumpkin Stew
A hearty Caribbean-inspired chicken stew featuring tender chicken, seasonal pumpkin, and aromatic spices, prepared using a pressure cooker for a quick, flavorful weeknight meal.
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Overview
This Caribbean Pressure-Cooked Chicken and Pumpkin Stew combines tender cuts of chicken with sweet, seasonal pumpkin and a blend of aromatic Caribbean spices. The pressure cooker not only speeds up the cooking process but also helps develop deep, rich flavors, making it an ideal dish for a comforting weeknight meal.
Why you’ll love it
- Quick and easy thanks to pressure cooking.
- Rich, hearty flavors with a Caribbean spice twist.
- Nutritious and filling, perfect for cooler autumn evenings.
- Great use of seasonal pumpkin and pantry staples.
Ingredient notes
Chicken: Skin-on, bone-in chicken thighs yield the most flavor and tenderness but boneless chicken thighs or breasts can be used if preferred.
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Pumpkin: Use fresh pumpkin, peeled and cubed. You can substitute with butternut squash if pumpkin is not available.
Caribbean spices: A blend of allspice, thyme, scotch bonnet pepper (or substitute with chili flakes for heat), and garlic create authentic island flavor.
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Pressure cooker: Ensure your pressure cooker is in good working order and follow manufacturer’s instructions for safety.
Serving & storage
Serve hot over steamed rice, rice and peas, or with warm bread to soak up the stew. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave until piping hot. Always reheat leftovers to at least 74°C (165°F) for food safety.
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Chef tips
- For a milder stew, remove the scotch bonnet pepper before serving to reduce heat.
- Use bone-in chicken for richer flavor; however, boneless works well for quicker cooking.
- If the stew is too thin after cooking, use the sauté function to reduce and thicken it to desired consistency.
- Always ensure chicken is cooked to an internal temperature of 74°C (165°F) for safety.
Ingredients
- 1 kg (2.2 lbs)skin-on, bone-in chicken thighs
- 400 g (about 3 cups)fresh pumpkin, peeled and cubed
- 2 tablespoonsvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 1 scotch bonnet pepperwhole, pierced (or 1/2 teaspoon chili flakes for less heat)
- 1 tablespoonfresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoonground allspice
- 400 ml (1.7 cups)chicken stock or water
- 1 mediumtomato, chopped
- Saltto taste
- Black pepperto taste
- Fresh cilantro or parsleyfor garnish (optional)
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Equipment
- pressure cooker (electric or stovetop)
- cutting board
- knife
- wooden spoon or spatula
- measuring spoons
- measuring cups
Nutrition per serving
- Calories350
- Protein32 g
- Carbs18 g
- Fat15 g
Step-by-step
Step 1
Heat the vegetable oil in the pressure cooker pot over medium heat (use the 'sauté' function if electric).Step 2
Add the chicken thighs, skin side down, and brown on both sides until golden, about 5 minutes per side. Remove and set aside.Step 3
Add the chopped onion and garlic to the pot. Sauté for 3–4 minutes until softened and fragrant.Step 4
Add the scotch bonnet pepper, thyme, and ground allspice. Stir for 1 minute to release aromas.Step 5
Return the chicken to the pot. Add the chopped tomato, pumpkin cubes, and pour in the chicken stock.Step 6
Secure the lid on the pressure cooker. Cook at high pressure for 15 minutes.Step 7
After cooking, let the pressure release naturally for 10 minutes, then release any remaining pressure manually following your pressure cooker’s instructions.Step 8
Remove the lid carefully. Stir the stew and season with salt and black pepper to taste.Step 9
Serve hot, garnished with fresh cilantro or parsley if desired.
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