Description
This hearty Instant Pot Chicken Stew features tender chicken, vibrant vegetables, and aromatic herbs, making it a comforting dish perfect for cozy dinners. It’s easy to prepare and even better as leftovers, ideal for meal prep or a quick weeknight meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup celery, chopped
- 1 cup frozen peas
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Gather all your ingredients and lay them out on the counter.
- Cut the chicken thighs into bite-sized pieces.
- Dice the onion, mince the garlic, slice the carrots, and chop the celery.
- Peel and dice the potatoes into small cubes.
- Measure out the frozen peas and set aside.
- Turn on your Instant Pot and set it to the “Sauté” function. Add olive oil and heat for a minute.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional 30 seconds.
- Add chicken pieces, season with salt and pepper, and sauté for about 5 minutes until lightly browned.
- Add sliced carrots, diced potatoes, and chopped celery. Stir to combine.
- Pour in chicken broth, scraping the bottom of the pot to deglaze.
- Add dried thyme, dried rosemary, and bay leaf. Stir to combine.
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes, then switch to “Venting.”
- Open the lid and stir the stew.
- Add frozen peas and let them warm through for about 5 minutes.
- For a thicker stew, mix cornstarch with water to create a slurry and stir it into the stew. Cook on “Sauté” for 2-3 minutes until thickened.
- Taste and adjust seasoning with salt and pepper if needed.
- Turn off the Instant Pot.
- Ladle the stew into bowls and serve with fresh parsley on top.
- Enjoy with crusty bread or over rice, and consider a side salad for a complete meal.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat on the stove or in the microwave when ready to enjoy again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes