Instant Pot Chicken Stew
This instant pot chicken stew is a no-fuss, comforting meal made with wholesome ingredients! Tender bites of chicken & creamy potatoes cook in an herbaceous broth in just 20 minutes. Perfect for a busy weeknight!
Equipment
- Pressure cooker
- spatula
Ingredients
- 2 tablespoons butter
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch chunks, Note 1
- 3 carrots peeled & sliced into ½-inch pieces
- 3 celery stalks sliced into ½-inch pieces
- ½ cup diced white onion
- 3 garlic cloves minced
- 5 cups chicken stock
- 2 ½ tablespoons all-purpose flour Note 2
- 1 pound russet potatoes peeled & cut into 1-inch cubes, Note 3
- 3 bay leaves
- 8 sprigs of fresh thyme
- 3 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Season the diced chicken with salt and pepper, then set aside.
- Heat the Instant Pot to the sauté function and add butter. Cook until melted.
- Add the chicken and cook until it is nicely browned on the outside, about 5 minutes. Using tongs, remove the chicken. Add the celery, carrots, and onion and sauté until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the chicken and the potatoes into the instant pot, in a small bowl whisk together 2 cups of the chicken stock with the flour and add into the pot. Add the other 3 cups of chicken stock, bay leaves, fresh thyme and stir.
- Secure the instant pot lid and pressure valve. Cook on high pressure for 10 minutes and allow a natural release of 10 minutes. Release the remaining pressure manually.
- Remove the lid and stir in the fresh parsley.
- Serve and enjoy!
Notes
Note 1: Boneless, skinless chicken breasts work great too.
Note 2: You can swap the flour with cornstarch.
Note 3: Any type of potatoes work well. I recommend russet or yukon gold potatoes.
Storing Tips:
- Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days.
- Chicken stew is a freezer friendly meal too! Transfer the stew to a freezer-safe container and freeze for up to 3 months.
- To thaw the chicken stew, place it into the refrigerator overnight.
- Reheat in the microwave until hot throughout, or in a large pot on the stovetop over medium heat.
- Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days.
- Chicken stew is a freezer friendly meal too! Transfer the stew to a freezer-safe container and freeze for up to 3 months.
- To thaw the chicken stew, place it into the refrigerator overnight.
- Reheat in the microwave until hot throughout, or in a large pot on the stovetop over medium heat.
Nutrition
Calories: 334kcalCarbohydrates: 28gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 114mgSodium: 459mgPotassium: 956mgFiber: 2gSugar: 6gVitamin A: 5541IUVitamin C: 13mgCalcium: 53mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.