-
1
Finely chop the onion.
-
2
Heat the oil in your pressure cooker over medium-high heat until very hot.
-
3
Add the onion and stir it around until it is coated with the oil.
-
4
Reduce the heat to low and saute gently, stirring every now and then, until softened, 5 to 10 minutes.
-
5
Meanwhile peel and slice the carrots or parsnips 1/2 inch thick.
-
6
Finely shred the cabbage.
-
7
Scrub and quarter the potatoes.
-
8
Add these vegetables to the pot along with the stewed tomatoes and water.
-
9
Bring the liquid to a simmer over high heat.
-
10
Peel the garlic but leave it whole.
-
11
Add the garlic, 1 teaspoon salt and sugar (omit the sugar if youre using parsnips).
-
12
Remove as much of the skin and fat from the chicken as possible and add the pieces to the pot.
-
13
Cover the pressure cooker, lock the lid, and bring to full pressure over medium-high heat.
-
14
Cook at full pressure for 12 minutes.
-
15
Meanwhile mince or, easier yet, finely snip the dill, if using, with scissors.
-
16
Cool the pressure cooker under cold running water until the pressure is normal.
-
17
Release the pressure and unlock the cooker, averting your face as you do so to prevent a steam burn.
-
18
Add the lemon juice and dill to the pot, stir, and season to taste with salt and pepper.
-
19
Variation
-
20
Substitute an additional 12 pound carrots or parsnips for the cabbage.
