Name: Instant Pot Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds boneless skinless chicken thighs (or breasts), cut into 1-inch pieces; 4 cups low-sodium chicken broth; 4 medium carrots, sliced; 3 medium potatoes, diced; 1 medium onion, chopped; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon paprika; to taste salt and pepper; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons fresh parsley, chopped (for garnish)

Cooking with an Instant Pot kinda changed everything for me. It’s a pressure cooker, slow cooker, rice cooker and more all in one. Tons of busy families and home cooks love it because it makes meals faster and way easier. One of the best things to make in it is chicken stew–that warm, cozy dish everyone seems to crave when it’s chilly or you just want comfort food.

Chicken stew isnt just healthy, it feels like real home cooking. The chicken is tender, veggies add color and flavor, and herbs give it that yummy smell. You can eat it after school, at dinner with the family, or whenever you need something filling. Using the Instant Pot means you get big flavors fast without extra fuss.

Below we’ll show you step by step how to make Instant Pot chicken stew. We’ll cover what ingredients you need, the tools you’ll use, and the cooking steps. Soon you’ll be dishing out bowls of stew that everyone will go nuts for. So grab your Instant Pot and let’s get cookin’!

Understanding Instant Pot Chicken Stew

Chicken stew is a simple one-pot meal with meat, veggies, and broth all simmered together. Traditionally you’d let it cook for hours to blend flavors. But in the Instant Pot you can do it way quicker. Usually you pick chicken thighs or breasts, add carrots, potatoes, celery, and onion, then stir in herbs like thyme or bay leaf. It’s a classic combo that never fails to warm you up.

All around the world people tweak chicken stew with local tastes. In France there’s coq au vin with wine and mushrooms. In Spain they might throw in saffron and paprika for color and a bit of spice. These small changes show how flexible chicken stew can be–you can mix and match ingredients to suit where you live.

Benefits of Cooking with an Instant Pot

The Instant Pot’s rise in kitchens comes from how much time it saves. It uses pressure so your food cooks in a fraction of the usual time. That means you get tender chicken stew in about 15 minutes under pressure, instead of waiting hours on the stove.

Another perk is even cooking. Because of the sealed pot, heat spreads all around your ingredients. You don’t get overcooked veggies and underdone chicken parts. Everything ends up tender but not mushy.

Plus, you usually use less oil in the Instant Pot. And since it cooks faster the nutrients stay in your food better. Whether you’re rushing home from work or just wanna spend less time in the kitchen, the Instant Pot makes chicken stew both easy and good for you.

Key Ingredients for Instant Pot Chicken Stew

Picking the right ingredients is key for a tasty stew. Here’s what you’ll want, plus some add-ins to make it your own.

Main Ingredients

Chicken: Use boneless or bone-in pieces. Thighs usually stay juicier and have more flavor than breasts.
Vegetables: Carrots, potatoes, celery, and onion are classics that add texture and nutrients.
Herbs and spices: Fresh or dried thyme, rosemary, garlic, and bay leaves give aroma and depth.

Optional Add-ins

Peas: Stir in frozen peas at the end for a pop of green and sweetness.
Corn: Canned or frozen corn adds a nice crunch and color.
Beans: Black beans or white beans bulks it up and adds extra protein.

Equipment Needed

Instant Pot Models

Any Instant Pot will work, but a 6-quart or larger pot is best if you want more servings. Models with a sauté function are handy cause you can brown things right in the pot.

Kitchen Tools

Knife: A sharp chef’s knife for chopping your veggies and chicken.
Cutting Board: To keep your prep organized and safe.
Measuring Cups: So you don’t guess your broth or seasonings.

Detailed Instant Pot Chicken Stew Recipe

Ingredients

2 pounds chicken thighs (boneless or bone-in)
4 medium carrots, sliced
3 medium potatoes, diced
2 stalks celery, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 teaspoons dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Optional: 1 cup frozen peas

Directions

Prep the chicken: If you use bone-in, you can take off the skin first. Cut the meat into bite-size chunks so it cooks evenly.
Chop veggies: Slice carrots, dice potatoes, chop celery and onion. Mince your garlic too.
Sauté onions and garlic: Hit the sauté button on the Instant Pot, add olive oil. Toss in onions and cook till they look see-through, about 3 minutes. Then stir garlic in for 1 minute.
Brown the chicken: Add the chicken pieces and brown on each side, about 5–7 minutes.
Add the rest: Throw in carrots, potatoes, celery, broth, thyme, bay leaf, salt, and pepper. Mix so it’s all covered in liquid.
Pressure cook: Lock the lid, set valve to sealing, choose pressure cook and set 15 minutes.
Release: When time’s up let it natural-release for 10 minutes, then switch valve to venting to let out any left pressure.
Finish up: Pull out the bay leaf. Taste and adjust salt or pepper. If you want peas, stir them in and use sauté mode for a few mins to heat them.

Tips and Advice for Best Results

Sauté first: Browning your veggies and chicken adds big flavor.
Season at end: Always taste before serving so you can tweak the salt or pepper.
Fix thin stew: If it’s too runny, hit sauté and boil off extra liquid or mix in a little cornstarch slurry.

Nutritional Information

Each serving of this chicken stew is about 300 calories and 30 grams of protein. You’ll get vitamins from all the veggies and it’s low in saturated fat. You can also change ingredients to fit special diets.

Storage and Reheating Tips

How to Store Leftovers

Let the stew cool before you put it in an airtight container. Keep in the fridge for 3–4 days or freeze for up to 3 months. If you freeze, divide into smaller portions so you only thaw what you need.

Reheating Recommendations

Microwave works fast. Or reheat on the stove over low heat, stir now and then. If it’s thick, splash in a bit more broth or water.

Variations of Chicken Stew

Different Flavor Profiles

Creamy: Stir in heavy cream or coconut milk at the end for a silky texture.
Spicy: Add chopped jalapeños or a dash of hot sauce if you like heat.

Alternative Proteins

You can swap chicken for turkey or even make it veggie by using chickpeas or tofu. That way everyone at the table is happy.

FAQ Section

Common Questions

Can I use frozen chicken in the Instant Pot? Yes you can. Just add 5–10 extra minutes to cook time.
How long does it take total? From prep to plate it’s about 45 minutes, with 15 minutes of pressure cooking.
Do I have to brown the chicken? Nope. You can skip it, but browning makes the stew taste deeper.
What sides go well? Crusty bread, rice or a green salad are perfect with this stew.

Conclusion

Making chicken stew in the Instant Pot saves you time and gives you great taste every time. Try this recipe and tweak the spices or veggies to make it yours. We’d love to hear how it turns out, so leave a comment with your own twists!

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