Description
This Hearty Instant Pot Chicken Stew is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, hearty vegetables, and aromatic herbs, this stew is sure to become a family favorite.
Ingredients
Scale
For the stew:
- 1½ pounds boneless, skinless chicken thighs or breasts (cut into chunks)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 3 carrots (peeled and sliced)
- 3 celery stalks (sliced)
- 1½ pounds baby potatoes (halved)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon paprika
- 3 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
- chopped fresh parsley (for garnish)
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil and sauté onions for 2–3 minutes until softened.
- Add garlic and cook for 30 seconds. Stir in tomato paste, then add the chicken and cook for 3–4 minutes until lightly browned.
- Add carrots, celery, potatoes, salt, pepper, thyme, rosemary, and paprika. Pour in the chicken broth and stir to combine.
- Cancel Sauté mode, secure the lid, and set the valve to Sealing. Cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then quick release any remaining pressure.
- If you prefer a thicker stew, turn Sauté mode back on and stir in a slurry made from cornstarch and water. Simmer for 2–3 minutes until thickened.
- Serve hot, garnished with chopped parsley.
Notes
- This stew gets better as it sits, making it a great make-ahead meal.
- You can swap chicken for turkey or add green beans or peas at the end for extra color and texture.
Nutrition
- Serving Size: 1½ cups
- Calories: 340
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
