Description
A hearty and comforting chicken stew made quickly in the Instant Pot with tender chicken, vegetables, and a rich, savory broth. This wholesome stew features juicy chicken, carrots, celery, potatoes, and aromatic herbs, perfect for a satisfying meal any day of the week.
Ingredients
Protein
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cubed
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cups potatoes, cubed
Liquids & Seasoning
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
Optional Thickening
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional)
Instructions
- Prepare the Instant Pot and Brown Chicken: Set the Instant Pot to Sauté mode and heat the olive oil. Add the cubed chicken and brown lightly on all sides. Once browned, remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened and fragrant, which will take about 3-5 minutes.
- Add Ingredients and Pressure Cook: Return the browned chicken to the pot. Add the cubed potatoes, chicken broth, dried thyme, dried rosemary, and bay leaf. Season with salt and black pepper to taste. Secure the lid, seal the Instant Pot, and set it to cook on High Pressure for 10 minutes.
- Release Pressure: Once cooking is finished, allow the Instant Pot to naturally release pressure for 10 minutes. After that, perform a quick release to release any remaining pressure. Remove the lid carefully and discard the bay leaf.
- Thicken the Stew (Optional): If you prefer a thicker broth, stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) while on Sauté mode. Cook and stir for a few minutes until the stew thickens to your desired consistency.
Notes
- Chicken thighs remain juicier and more flavorful compared to breasts but both work well.
- For extra vegetables, add frozen peas or green beans after pressure cooking and stir until heated through.
- Adjust salt and pepper based on your preference before serving.
- The cornstarch slurry is optional; omit it if you prefer a thinner broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Stew
- Method: Instant Pot
- Cuisine: American
