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Instant Pot Chicken Stew

Instant Pot Chicken Stew

A cozy and flavorful Instant Pot Chicken Stew that's perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 1.5 cups Yukon Gold potatoes, peeled and cubed
  • 1.5 cups carrots, peeled and sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
Broth and Seasonings
  • 3 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 whole bay leaf
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
Fats and Garnish
  • 2 tablespoons olive oil
  • chopped fresh parsley for garnish optional

Equipment

  • Instant Pot

Method
 

Cooking Steps
  1. Set the Instant Pot to sauté and add olive oil. Brown the chicken pieces on all sides, then remove and set aside.
  2. Add more oil if needed. Sauté the diced onion until softened, then stir in garlic, tomato paste, and Worcestershire sauce. Cook for 1–2 minutes.
  3. Return chicken to the pot. Add carrots, potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Stir well.
  4. Seal the lid and set the Instant Pot to high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then quick release.
  5. Discard bay leaf. Stir, taste, and adjust seasoning. Garnish with parsley and serve hot.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 20gProtein: 27gFat: 10g

Notes

This recipe is versatile; feel free to add other seasonal vegetables or proteins as desired.

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