15-Minute Pressure Cooker Creamy Umami Peruvian Chicken Stew
This incredibly flavorful and creamy chicken stew is infused with the umami-rich flavors of aji amarillo paste and soy sauce, all cooked in a pressure cooker for a tender, fall-apart result in just 15 minutes. It's a weeknight dinner hero that delivers complex Peruvian-inspired taste with minimal effort.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 tbsp aji amarillo paste
- 1 tbsp low-sodium soy sauce
- 1 tsp ground cumin
- 1 cup chicken broth
- 1/2 cup full-fat coconut milk
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 cup fresh cilantro chopped, for garnish
- 1 pinch salt and black pepper to taste
Notes
Storage: Let the stew cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it's too thick. Make-Ahead: You can prepare the stew up to 2 days in advance; the flavors will meld and deepen. Substitutions: If you can't find aji amarillo paste, you can use a combination of 1 tbsp yellow bell pepper puree and 1/2 tsp dried yellow chili powder. For a dairy-free version, ensure your soy sauce is gluten-free and use a gluten-free broth. Serving Suggestions: This stew is excellent served over steamed white rice, quinoa, or mashed potatoes. A side of avocado slices or a simple green salad complements it well.