Instant Pot Chicken Stew
Use your Instant Pot to make this delicious and satisfying chicken and vegetable stew!
Servings: 4
Calories: 446kcal
Ingredients
- 1 ½ pounds chicken boneless skinless thighs
- ¼ cup flour
- 2 tablespoons cooking oil divided
- salt and black pepper to taste
- 1 onion large yellow, cut into chunks
- 2 celery ribs chopped
- 2 garlic cloves minced
- 1 pound potato peeled and diced (about 1 large russet)
- 2 medium carrots peeled and cut in ½ inch slices
- 14.5 ounce can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon balsamic vinegar
- 1 sprig fresh rosemary leaves removed and chopped (about 1 ½ teaspoon) *
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 2 teaspoons salt
- 2 bay leaves
- ½ cup frozen peas
- 3 tablespoons cornstarch
- ⅓ cup water
Instructions
- Turn on the sauté function in the Instant pot. Once hot, add 1 tablespoon oil.2 tablespoons cooking oil
- Mix flour with a little salt and pepper in a shallow bowl. Dredge the chicken in the flour mixture, then place in the hot Instant Pot. Cook 2-3 minutes each side, then remove to a bowl.¼ cup flour, salt and black pepper, 1 ½ pounds chicken
- Add the second tablespoon of oil to the Instant Pot and add the onion and celery. Allow to sauté for 4-5 minutes, stirring occasionally.1 onion, 2 celery ribs
- While the onion and celery is cooking, cut the chicken into bite-sized pieces.
- When the onion looks slightly translucent, add garlic to the Instant Pot and stir briefly. Then add the potato, carrot and diced tomatoes with juice. Deglaze the pot briefly by stirring and scraping to work up all the browned bits of flavor on the bottom.2 garlic cloves, 1 pound potato, 2 medium carrots, 14.5 ounce can diced tomatoes
- Add chicken broth, balsamic vinegar, the chicken pieces, and all the spices: rosemary, thyme, marjoram, salt, and bay leaves.2 cups chicken broth, 1 tablespoon balsamic vinegar, 1 sprig fresh rosemary, 1 teaspoon dried thyme, ½ teaspoon dried marjoram, 2 teaspoons salt, 2 bay leaves
- Cover, close and seal the Instant Pot. Set the cycle for meat/stew, 15 minutes at high pressure.
- When the cook cycle is done, allow the Instant Pot to natural release pressure for 5 minutes, then quick release the rest.
- Open the Instant Pot and set the function to sauté.
- Mix the cornstarch with water to make a slurry. Add the frozen peas and the cornstarch slurry to the stew.3 tablespoons cornstarch, ⅓ cup water, ½ cup frozen peas
- When the mixture starts to boil, it will thicken from the cornstarch. If you want it thicker, you can repeat the cornstarch step or mash a few of the potatoes.
Notes
Sub ½ teaspoon dried rosemary if you don’t have fresh.
Nutrition
Calories: 446kcal | Carbohydrates: 45g | Protein: 22g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 1837mg | Potassium: 1055mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5496IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 4mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.