Description
This Hearty Instant Pot Chicken Stew is a comforting and nutritious meal featuring tender chicken thighs, a medley of fresh vegetables, and aromatic herbs, all cooked quickly in an Instant Pot for rich flavor and convenience. Perfect for a wholesome dinner or meal prep, this gluten-free stew offers a balanced blend of protein and vegetables with an optional thickening step for a luscious texture.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 ½ cups baby potatoes, halved
Liquids and Thickener
- 1 tablespoon tomato paste
- 3 cups chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the chicken: Set the Instant Pot to Sauté mode and heat the olive oil. Add the chicken chunks and brown them on all sides for about 3–4 minutes. Once browned, remove the chicken from the pot and set aside.
- Sauté aromatics: Add the diced onion and minced garlic to the Instant Pot and sauté for 2–3 minutes until softened and fragrant.
- Add tomato paste and vegetables: Stir in the tomato paste to coat the aromatics evenly. Then add sliced carrots, chopped celery, halved baby potatoes, and sprinkle in the dried thyme, rosemary, paprika, salt, and black pepper.
- Combine and pressure cook: Return the browned chicken thighs to the pot. Pour in the chicken broth. Cancel Sauté mode, secure the lid, and set the Instant Pot to Pressure Cook on High for 10 minutes.
- Release pressure: When cooking completes, allow for a natural pressure release of 10 minutes to let the flavors meld, then perform a quick release to remove any remaining pressure.
- Optional thickening: If a thicker consistency is desired, stir in the cornstarch slurry and set the Instant Pot back to Sauté mode for 2–3 minutes until the stew thickens.
- Serve: Ladle the hearty chicken stew into bowls and garnish with chopped fresh parsley before serving hot.
Notes
- For added depth of flavor, consider adding a splash of white wine before pressure cooking.
- Chicken breasts can be substituted, but thighs provide a more tender and juicy result.
- This stew freezes well, making it excellent for meal prepping and leftovers.
