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
- 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.
- 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.
- Quickly release pressure and uncover. Discard bay leaf. Add shredded chicken and stir well to combine. Serve with biscuits.
*We used an Instant Pot®.