Description
A comforting and hearty Instant Pot Chicken Stew made with tender chicken, vibrant vegetables, and a rich broth.
Ingredients
- Chicken thighs: 1.5 lbs (boneless, skinless, cut into chunks)
- Carrots: 3 medium (peeled and sliced)
- Potatoes: 2 medium (peeled and diced)
- Celery: 2 stalks (chopped)
- Onion: 1 medium (diced)
- Garlic: 4 cloves (minced)
- Chicken broth: 4 cups
- Dried thyme: 1 teaspoon
- Bay leaves: 2
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
- Olive oil: 2 tablespoons (for sautéing)
Instructions
- Prepare the ingredients by washing, peeling, and chopping the vegetables.
- Sauté the chicken in the Instant Pot with olive oil, onion, and garlic until browned.
- Add the vegetables and spices to the pot, mixing well.
- Close the lid and set the Instant Pot to pressure cook for 10 minutes.
- Release the pressure, taste the stew, and adjust seasoning if necessary. Serve hot.
Notes
- Feel free to experiment with different vegetables or herbs.
- For a thicker stew, mash some potatoes against the pot after cooking.
- Using frozen chicken is possible; increase cooking time to 15-20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Instant Pot, Chicken Stew, Comfort Food, Quick Recipe