Description
This Hearty Instant Pot Chicken Stew is a comforting and flavorful meal perfect for weeknights. Made with tender chicken, fresh vegetables, and aromatic herbs, this stew cooks quickly in the Instant Pot, delivering a rich, homemade taste with minimal effort. It’s gluten-free, nutritious, and easily customizable for thicker consistency.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
Optional Thickening
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- Chopped fresh parsley
Instructions
- Sauté Onion and Garlic: Turn the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds to release its aroma.
- Brown the Chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides, about 4–5 minutes. Browning enhances the stew’s flavor and texture.
- Add Vegetables and Herbs: Stir in the sliced carrots, celery, diced potatoes, dried thyme, dried rosemary, salt, black pepper, and tomato paste, combining everything evenly.
- Pour in Broth and Pressure Cook: Pour in the low-sodium chicken broth and stir to combine. Cancel sauté mode, secure the Instant Pot lid, and set it to pressure cook on high for 10 minutes.
- Natural and Quick Release: Once the cooking cycle finishes, allow a natural pressure release for 5 minutes, then carefully perform a quick release to let out any remaining pressure.
- Optional Thickening: If you prefer a thicker stew, stir in the cornstarch slurry (cornstarch mixed with water) and turn on sauté mode for 2–3 minutes until the stew thickens to your liking.
- Add Frozen Peas and Finish: Stir in the frozen peas and cook for an additional 1–2 minutes in sauté mode until they are heated through. Turn off the Instant Pot.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley before serving hot, making it a satisfying and wholesome meal.
Notes
- For extra depth of flavor, brown the chicken in batches before adding the vegetables to avoid overcrowding and ensure proper searing.
- This stew works well with leftover rotisserie chicken; reduce pressure cooking time to 5 minutes in that case to prevent overcooking.
- You can substitute chicken thighs or breasts depending on preference; thighs offer more tenderness and flavor.
- Adjust seasoning to taste, especially salt, depending on broth used.
- If you want a vegetarian version, consider substituting chicken with hearty vegetables and use vegetable broth.
