Description
A quick and flavorful Instant Pot Chicken Stew recipe that is perfect for busy weeknights.
Ingredients
Scale
- 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