Description
This Hearty Instant Pot Chicken Stew is a comforting and flavorful dish that’s perfect for a cozy family dinner. Packed with tender chicken and a variety of vegetables, this stew is easy to make and delicious to eat. The Instant Pot cuts down on cooking time while intensifying the flavors, making it a great option for busy weeknights.
Ingredients
Scale
Chicken Stew:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 3 cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook until softened. Stir in garlic and cook briefly.
- Cook the Stew: Add chicken and sauté until browned. Add vegetables, herbs, spices, broth, and tomato paste. Pressure cook for 10 minutes.
- Thicken (Optional): For a thicker stew, use cornstarch slurry. Serve hot, garnished with parsley.
Notes
- For added flavor, deglaze the pot with a splash of white wine after browning the chicken.
- You can substitute sweet potatoes or add peas and corn for variation.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
