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chicken stew recipe instant pot

Chicken Stew Recipe Instant Pot

Discover the secrets to a perfect chicken stew recipe instant pot. Quick, flavorful, and easy tips for a hearty meal in under an hour.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces Chicken Thighs
  • 2 pieces Carrots
  • 4 pieces Potatoes
  • 2 sticks Celery
  • 4 cups Chicken Broth
  • 1 teaspoon Thyme dried
  • 2 pieces Bay Leaves
  • 2 tablespoons Tomato Paste
  • 1 pieces Onion
  • 3 cloves Garlic

Equipment

  • Instant Pot
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Wooden Spoon

Method
 

  1. Sauté onions and garlic in olive oil using the “Sauté” function of the Instant Pot.
  2. Add chicken thighs, carrots, potatoes, celery, and chicken broth to the pot.
  3. Season with thyme, bay leaves, salt, and pepper.
  4. Lock the lid and set the pressure cooker to high pressure for 12-15 minutes.
  5. After cooking, allow the pressure to release naturally for optimal tenderness.
  6. Stir in fresh herbs and tomato paste just before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 850mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

Browning the chicken is optional but adds flavor; sear it for 5-7 minutes before pressure cooking if desired. Feel free to customize the vegetables; sweet potatoes or seasonal veggies work well too. To thicken the stew, mix cornstarch with water and stir in after cooking. Leftovers can be stored in an airtight container in the fridge for up to four days or frozen for future meals. A splash of lemon juice before serving brightens the flavors.
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