Introduction to Instant Pot Chicken Stew
As a busy mom, I know how hectic weeknights can get. Between juggling work, kids, and everything in between, finding time to cook can feel like a daunting task. That’s where my Instant Pot Chicken Stew comes to the rescue! This quick and flavorful recipe is not just a meal; it’s a warm hug in a bowl. With tender chicken, hearty vegetables, and aromatic herbs, it’s the perfect dish to impress your loved ones without spending hours in the kitchen. Let’s dive into this comforting recipe that will make your evenings a little brighter!
Why You’ll Love This Instant Pot Chicken Stew
This Instant Pot Chicken Stew is a game-changer for busy nights. It’s incredibly easy to make, allowing you to whip up a delicious meal in no time. The flavors meld beautifully, creating a comforting dish that warms the soul. Plus, the Instant Pot does all the heavy lifting, so you can spend more time with your family and less time in the kitchen. Trust me, your taste buds will thank you!
Ingredients for Instant Pot Chicken Stew
Gathering the right ingredients is key to making a delicious Instant Pot Chicken Stew. Here’s what you’ll need:
- Chicken thighs: Boneless and skinless, they’re juicy and tender, perfect for stewing.
- Onion: Chopped, it adds a sweet and savory base to the stew.
- Carrots: Sliced, they bring a natural sweetness and vibrant color.
- Potatoes: Diced, they provide heartiness and soak up all the flavors.
- Garlic: Minced, it adds a fragrant kick that elevates the dish.
- Chicken broth: The soul of the stew, it infuses everything with rich flavor.
- Dried thyme: A classic herb that adds an earthy note.
- Dried rosemary: It brings a piney aroma, enhancing the overall taste.
- Salt and pepper: Essential for seasoning, adjust to your taste.
- Olive oil: Used for sautéing, it adds a touch of richness.
Feel free to get creative! You can add other vegetables like peas or green beans for extra nutrition. If you’re looking for a thicker stew, consider adding a cornstarch slurry at the end. For exact measurements, check the bottom of the article where you can find a printable version of the recipe.
How to Make Instant Pot Chicken Stew
Now that you have your ingredients ready, let’s get cooking! Making this Instant Pot Chicken Stew is a breeze. Follow these simple steps, and you’ll have a hearty meal in no time.
Step 1: Sauté the Aromatics
First, set your Instant Pot to sauté mode. Add the olive oil and let it heat up. Once hot, toss in the chopped onion and minced garlic. Sauté them until the onion turns translucent, about 3-4 minutes. The aroma will fill your kitchen, making it feel like home!
Step 2: Brown the Chicken
Next, add the boneless, skinless chicken thighs to the pot. Brown them on both sides for about 5 minutes. This step adds depth to the flavor. Don’t worry if they’re not fully cooked; they’ll finish cooking later!
Step 3: Add Vegetables and Broth
Now it’s time to add the sliced carrots, diced potatoes, and chicken broth. Sprinkle in the dried thyme and rosemary, along with salt and pepper to taste. Stir everything together, ensuring the chicken and veggies are well-coated in the broth. This is where the magic begins!
Step 4: Pressure Cook
Close the lid of your Instant Pot and set it to manual high pressure for 15 minutes. Make sure the valve is sealed. While it cooks, you can take a moment to relax or tidy up the kitchen. You deserve a break!
Step 5: Release Pressure and Serve
Once the cooking time is up, allow for a natural release for 10 minutes. After that, carefully quick release any remaining pressure. Open the lid, and give the stew a good stir. It’s ready to serve! Ladle it into bowls and enjoy the warmth of this comforting dish.
Tips for Success
- Always use fresh ingredients for the best flavor.
- Don’t skip browning the chicken; it adds depth to the stew.
- Adjust seasoning to your taste; every palate is different!
- For a thicker stew, mix cornstarch with water and stir it in after cooking.
- Let leftovers cool before storing them in airtight containers.
Equipment Needed
- Instant Pot: The star of the show! A pressure cooker is essential for this recipe.
- Cutting board: A sturdy surface for chopping your veggies.
- Sharp knife: For easy and safe cutting.
- Measuring cups: Helpful for precise ingredient amounts.
- Wooden spoon: Perfect for stirring and mixing.
Variations of Instant Pot Chicken Stew
- Herb-Infused: Add fresh herbs like parsley or basil for a burst of freshness.
- Spicy Kick: Toss in some red pepper flakes or diced jalapeños for a spicy twist.
- Vegetarian Option: Substitute chicken with chickpeas or tofu and use vegetable broth.
- Creamy Stew: Stir in a splash of heavy cream or coconut milk at the end for a rich texture.
- Southwestern Flair: Add black beans, corn, and a sprinkle of cumin for a southwestern vibe.
Serving Suggestions for Instant Pot Chicken Stew
- Crusty Bread: Serve with a warm, crusty baguette for dipping.
- Salad: Pair with a fresh green salad for a light contrast.
- Wine: A glass of white wine complements the flavors beautifully.
- Garnish: Top with fresh parsley for a pop of color.
FAQs about Instant Pot Chicken Stew
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken thighs! Just increase the cooking time to 20 minutes. The Instant Pot will handle it like a champ, ensuring your stew is still delicious.
What can I substitute for chicken broth?
If you don’t have chicken broth, vegetable broth works great! You can also use water, but consider adding extra herbs for flavor.
How do I store leftovers?
Let the stew cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days. Just reheat when you’re ready to enjoy it again!
Can I make this stew in advance?
Absolutely! This Instant Pot Chicken Stew tastes even better the next day. Make it ahead of time and let the flavors meld in the fridge.
Is this recipe gluten-free?
Yes, this Instant Pot Chicken Stew is gluten-free! Just ensure that your chicken broth is labeled as gluten-free to keep it safe for those with dietary restrictions.
Final Thoughts
Cooking this Instant Pot Chicken Stew is more than just preparing a meal; it’s about creating moments. The aroma wafting through your home, the laughter around the dinner table, and the satisfaction of serving a dish that warms hearts—these are the joys of cooking. This recipe is a lifesaver for busy nights, bringing comfort and flavor in a flash. I hope it becomes a staple in your kitchen, just as it has in mine. So grab your Instant Pot, and let’s make some delicious memories together!
Print
Instant Pot Chicken Stew: A Quick, Flavorful Recipe!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Description
A quick and flavorful Instant Pot Chicken Stew recipe that is perfect for busy weeknights.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 onion, chopped
- 3 carrots, sliced
- 2 potatoes, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Add chopped onion and minced garlic, sauté until translucent.
- Add chicken thighs and brown on both sides.
- Add carrots, potatoes, chicken broth, thyme, rosemary, salt, and pepper.
- Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
- Once cooking is complete, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Stir the stew and serve hot.
Notes
- For a thicker stew, you can add a cornstarch slurry at the end.
- Feel free to add other vegetables like peas or green beans.
- This stew can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
