This Kentucky classic usually simmers on the stove for hours, but it comes together quickly in a pressure cooker.

Makes about 8 servings
  • 1 pound beef stew meat
  • 1 pound pork loin roast, cut into 1-inch pieces
  • 2 chicken leg quarters, skin removed
  • 3 cups chicken stock
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 cup frozen baby lima beans
  • 2 (8-ounce) cans tomato sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon light brown sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • 1 bay leaf
  • Biscuits, to serve
  1. In a 6- to 8-quart electric pressure cooker*, combine beef, pork, chicken, and stock. Cover and lock lid. Select manual feature. Pressure-cook on high for 20 minutes. Naturally release pressure for 10 minutes. Vent to release remaining pressure. Uncover and remove chicken. Shred chicken and set aside, discarding bones.
  2. Add potatoes, carrot, onion, bell pepper, beans, tomato sauce, tomatoes, Worcestershire, brown sugar, salt, black pepper, red pepper, and bay leaf; stir well to combine. Cover and lock lid. Select manual feature. Pressure-cook on high for 15 minutes.
  3. Quickly release pressure and uncover. Discard bay leaf. Add shredded chicken and stir well to combine. Serve with biscuits.
*We used an Instant Pot®.



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