Description
A comforting and hearty chicken stew made effortlessly in the Instant Pot, combining tender chicken, fresh vegetables, and fragrant herbs in a flavorful broth. Perfect for a nutritious weeknight dinner or meal prep.
Ingredients
Scale
Protein and Oil
- 1½ pounds boneless skinless chicken thighs or breasts, cut into chunks
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 medium potatoes, peeled and diced
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes with juices
- 3 cups low-sodium chicken broth
- 1 tablespoon tomato paste
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Thickening (optional)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Garnish (optional)
- Fresh parsley for garnish
Instructions
- Sauté Aromatics and Chicken: Turn the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and minced garlic, cooking for 2–3 minutes until softened and fragrant. Add the chicken chunks and cook for another 2–3 minutes, stirring occasionally to brown slightly.
- Add Vegetables and Seasonings: Mix in the chopped carrots, celery, potatoes, diced tomatoes with their juices, chicken broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper. Stir everything together well to combine.
- Pressure Cook the Stew: Secure the Instant Pot lid and set it to Pressure Cook (Manual) mode on High pressure for 10 minutes. Once the cooking cycle completes, let the pressure release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Thicken the Stew (if desired): Open the lid carefully and stir the stew. If you prefer a thicker consistency, mix the cornstarch with cold water in a small bowl until smooth, then stir this slurry into the stew. Set the Instant Pot back to Sauté mode and cook for an additional 2–3 minutes, stirring occasionally, until the stew thickens.
- Serve and Garnish: Ladle the hot chicken stew into bowls, garnishing with fresh chopped parsley if desired. Serve immediately for a warm and satisfying meal.
Notes
- This stew stores well in the refrigerator for up to 4 days and freezes beautifully for future meals.
- Feel free to add green beans or peas after pressure cooking for extra vegetables and texture.
- For richer flavor, consider using a combination of chicken thighs and breasts.
