27 Feb Chilly Parsnip Stew
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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 purple topped turnip medium
- 2 parsnips large
- 2 boneless skinless chicken breasts approximately 1 lb
- 2 bell peppers yellow, orange, or red
- 1 yellow squash
- 4 cups fresh spinach
- 1 tsp paprika
- 2 tsp dried oregano
- 3/4 tsp Celtic sea salt
- 1/8 tsp chili powder
Ingredients
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Instructions
- Peel turnip and chop it into ¼ inch cubes. Place into the cooking pot.
- Peel parsnips and cut into ½ inch rounds. Place into the cooking pot.
- Cut the chicken into 1-inch pieces. Place into the cooking pot.
- Cut the bell peppers into ½ inch pieces. Place into the cooking pot.
- Cut the yellow squash lengthwise into quarters (or sixths if it is a large squash). Then cut each spear into ½ inch thick pieces. Place into the cooking pot.
- Coarsely chop the spinach. Place into the cooking pot.
- Sprinkle the paprika, oregano, salt, and chili powder over the top of the spinach.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to poultry and cook on normal for 15 minutes.
Recipe Notes
Notes:
This recipe was developed in a 6-quart Cosori Multi-Cooker. Frozen spinach (2 cups) can be substituted for fresh spinach.