Description
This Hearty Instant Pot Chicken Stew is a delicious and comforting one-pot meal packed with tender chicken, fresh vegetables, and fragrant herbs. Perfect for a nutritious weeknight dinner, it’s easy to prepare using your Instant Pot for fast, hands-off cooking. The stew is naturally gluten-free, wholesome, and ideal for meal prep or freezing for later.
Ingredients
Scale
Protein
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and halved
Liquids & Sauces
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 tablespoon tomato paste
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- 1 bay leaf
- Salt and black pepper to taste
Thickening Agent (Optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thickening)
Garnish
- Fresh parsley
Instructions
- Sauté Aromatics and Brown Chicken: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chicken pieces and cook until lightly browned on all sides, about 4 to 5 minutes. Stir in the tomato paste, dried thyme, rosemary, paprika, salt, and black pepper to coat the chicken and aromatics evenly.
- Add Vegetables and Broth: Add the sliced carrots, celery, cubed potatoes, and green beans into the pot. Pour in the chicken broth and drop in the bay leaf. Give everything a gentle stir to combine the ingredients.
- Pressure Cook the Stew: Cancel Sauté mode, secure the Instant Pot lid, and ensure the valve is set to sealing. Set the Instant Pot to Pressure Cook (Manual) on High for 10 minutes. Once the cooking cycle finishes, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Optional Thickening: If a thicker stew is desired, switch back to Sauté mode and stir in the cornstarch slurry (cornstarch mixed with cold water). Simmer for 2 to 3 minutes while stirring until the stew thickens to your liking.
- Finish and Serve: Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
- This stew freezes well and is great for meal prepping in advance.
- You can swap in other vegetables such as corn, peas, or mushrooms according to preference or seasonality.
- For more rich, juicy chicken pieces, opt for thighs instead of breasts.
- If using chicken breasts, be careful not to overcook to keep the meat tender.
- The cornstarch slurry is optional and can be omitted if you prefer a brothier stew.
- Prep Time: 15 minutes
- Cook Time: 25 minutes plus 10 minutes natural pressure release
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
