Description
A hearty and flavorful Instant Pot chicken stew packed with tender chicken, vegetables, and aromatic herbs. This easy pressure cooker recipe delivers a comforting and nutritious meal perfect for busy weeknights.
Ingredients
Scale
Protein & Base
- 1 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables & Herbs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Seasonings & Liquids
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
Finishing Ingredients
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Onion and Garlic: Turn the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Brown the Chicken: Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 4–5 minutes. This step helps develop flavor in the stew.
- Add Vegetables and Seasonings: Stir in the sliced carrots, celery, diced potatoes, dried thyme, dried rosemary, salt, black pepper, and tomato paste. Mix everything well to combine the flavors.
- Add Broth and Pressure Cook: Pour in the low-sodium chicken broth and stir. Cancel the sauté mode, secure the Instant Pot lid, and set it to pressure cook on high for 10 minutes.
- Release Pressure: Once cooking is complete, allow a natural pressure release for 5 minutes before performing a quick release to let out any remaining pressure.
- Thicken the Stew (Optional): If a thicker stew is desired, stir in the cornstarch slurry and turn on sauté mode. Cook for 2–3 minutes until the stew thickens.
- Add Frozen Peas and Garnish: Stir in the frozen peas and cook for 1–2 minutes until heated through. Serve the stew hot, garnished with chopped fresh parsley for a bright finish.
Notes
- For extra depth of flavor, brown the chicken in batches before adding the vegetables to avoid overcrowding.
- This stew works well with leftover rotisserie chicken; if using pre-cooked chicken, reduce the pressure cooking time to 5 minutes.
- You can swap the vegetables or add others like parsnips or turnips according to preference.
- Adjust the thickness by varying the amount of cornstarch slurry or omit it for a brothier stew.
