Instant Pot Chicken Stew
A hearty and comforting Instant Pot Chicken Stew, perfect for a chilly evening.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lb Boneless, skinless chicken thighs cut into 1-inch pieces
- 1 medium Yellow onion chopped
- 2 stalks Celery chopped
- 2 medium Carrots peeled and chopped
- 4 cloves Garlic minced
- 4 cups Chicken broth low sodium
- 1 lb Yukon Gold potatoes cubed
- 1 tsp Dried thyme
- 0.5 tsp Dried rosemary
- 1 tbsp Olive oil
- 1 tsp Salt to taste
- 0.5 tsp Black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in the Instant Pot using the Sauté function. Add chicken and brown on all sides. Season with salt and pepper.
- Add onion, celery, and carrots to the Instant Pot and cook until softened, about 5 minutes.
- Stir in garlic, thyme, and rosemary and cook for 1 minute more.
- Pour in chicken broth and add potatoes. Stir to combine.
- Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Open the lid and check that the chicken is cooked through and the potatoes are tender. If the stew is too thin, use the Sauté function to simmer for a few minutes to thicken.
- Serve hot and enjoy!
Notes
Feel free to add other vegetables like peas or green beans towards the end of the cooking time. Garnish with fresh parsley if desired.