Savory Instant Pot Chicken Stew: A Warm Hug in a Bowl
This Savory Instant Pot Chicken Stew is comforting and nutritious, perfect for chilly nights and adaptable for family tastes.
Servings: 6 servings
Calories: 350kcal
Equipment
- Instant Pot
Ingredients
For the Chicken and Vegetables
- 2 pounds Chicken Thighs or Breasts Use frozen chicken, adjust cooking time to 15 minutes.
- 4 medium Carrots Peel and slice for even cooking.
- 4 medium Potatoes (Yukon Gold or Russet) Substitute with sweet potatoes for a sweeter flavor.
- 2 stalks Celery Chop finely for quick cooking.
- 1 medium Onion Dice for even sautéing.
- 4 cloves Garlic Mince to release oils.
For the Broth and Seasonings
- 4 cups Chicken Broth Ensure it's low-sodium for health benefits.
- 2 tablespoons Olive Oil Feel free to substitute with any cooking oil you prefer.
- 2 tablespoons Tomato Paste You can swap it with diced tomatoes or omit for less acidity.
- 1 leaf Bay Leaf
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
Cooking Instructions
- Turn the Instant Pot to sauté mode and add the olive oil. Allow it to heat up before moving on to the next step to ensure a nice, golden base.
- Sauté the diced onion, celery, and minced garlic until softened and fragrant, about 3-5 minutes.
- Add the chicken pieces to the pot. Lightly brown them on all sides for around 5 minutes.
- Stir in the tomato paste, coating the chicken and vegetables evenly.
- Toss in the chopped carrots and cubed potatoes.
- Sprinkle over the thyme, rosemary, salt, and pepper.
- Pour in the chicken broth and add the bay leaf. Give everything a good stir.
- Seal the lid on the Instant Pot and cook on high pressure for 10 minutes.
- After the cooking time is up, allow a natural pressure release for 10 minutes.
- Taste and adjust seasoning if necessary. Remove the bay leaf, and serve warm.
Notes
Garnish with fresh parsley for added freshness.