Instant Pot Chicken Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
272 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Stew
Description
This chicken stew recipe uses skin-on bone-in chicken pieces cooked in an Instant Pot alongside common stew vegetables and aromatic ingredients to yield a hearty, flavorful dish. The pressure cooking tenderizes the chicken and melds the vegetables’ flavors quickly while retaining moisture.
The stew includes garlic, bay leaf, and rosemary for herbal notes, with Worcestershire sauce providing umami and red wine vinegar adding brightness. Tomatoes and chicken stock form the liquid base, and potatoes and carrots add texture and substance. After pressure cooking for 10 minutes and a natural pressure release, a flour-water slurry thickens the sauce to a comforting consistency.
The stew is garnished with fresh thyme and pairs well with crusty bread to soak up the rich broth. Using skin-on chicken adds flavor, but can be adjusted based on dietary preferences. The recipe suggests boneless chicken for easier shredding, though bones add depth to the flavor. Variations with different vegetables and seasoning adjustments are welcome.
The stew can be frozen in airtight containers or freezer bags for 2 to 3 months. Removing excess fat from the stock before finishing helps control richness. Shredding the chicken before serving is recommended to distribute meat evenly. The recipe also accommodates removing skin or using boneless chicken as desired.
Ingredients
- 1.5 lb chicken preferably with skin on (about 5-6 pieces, thighs and leg pieces are best)
- 2 onion chopped
- 2 to tomato chopped
- 1 lb baby potato halved
- 3 carrot cut into ½ inch pieces
- 3 celery cut into chunks, stalks
- 5 cloves garlic minced
- salt to taste
- black pepper to taste
- 1 bay leaf
- rosemary few sprigs
- ¼ cup white wine optional
- 2 teaspoon Worcestershire sauce
- 2 cups chicken stock
- 2 teaspoon red wine vinegar
- ¼ cup flour for gluten free option use – corn starch, rice flour or arrow root flour
For garnish-
- thyme
- bread crusty
Instructions
- 1. Add chicken pieces (thighs and legs with skin on) into the pot along with onions, tomatoes, potatoes, carrots, celery stalks, garlic, salt and pepper, bay leaf, rosemary leaves, worscestershire sauce and little chicken stock or water into the pot.
- 2. Put the lid on and make sure the pressure valve is in sealing position. Use manual setting and adjust timer to 10 minutes. Remember instant pot will take time to build pressure, about 20 minutes. Only after that the cooking timer will start.
- 3. Once cooking time is over, allow instant pot to sit for 10 minutes (Natural pressure release).
- 4. Turn pressure valve to venting position to release any pressure left in the pot.
- 5. Open the lid.
- 6. Stir in red wine vinegar. In a small bowl whisk flour with water. Pour into the pot.
- 7. Select saute setting and let stew simmer for 3-4 minutes more or until it thickens. Remember chicken stew will thicken as it cools down.
- 8. Garnish with fresh thyme and serve it with crusty warm bread.
Notes
- Remove excess fat from the stock before adding it to the stew if you prefer a leaner broth.
- To reduce shredding work, use boneless chicken; bones add more flavor but require more prep.
- Adjust vegetables and seasonings to suit your taste; the recipe is flexible.
- The stew freezes well for 2 to 3 months in airtight containers or freezer bags.
- Shred the chicken well before serving to distribute meat evenly through the stew.
- Using skin-on chicken pieces adds depth of flavor but can be omitted for less fat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 272kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 204mg | 9% |
| Potassium | 787mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5520IU | 110% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 47mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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