Instant Pot Chicken Stew Recipe Whiskaffair

on Jan 11, 2021, Updated Dec 13, 2023 If you want to try more Instant Pot recipes, here are some: Instant Pot Cuban Chicken Soup, Instant Pot Garlic Mashed Potatoes, and One-Pot Instant Pot Dal Makhani. A good stew has a nicely balanced meat and vegetable ratio and is almost a complete meal loaded with proteins, vitamins, and minerals, and this instant pot chicken stew recipe is just that. This healthy, low-carb, and super delicious chicken dinner is a wholesome one-pot, family-friendly, and frugal meal. If you have tried my Jamaican Brown Chicken Stew, you will love this version, too. This pressure cooker chicken stew recipe is not at all bland. It is loaded with flavors and makes for a healthy and filling dinner idea. It can be made any time of the year and is perfect for feeding a crowd. You may ask why you should make it in an Instant Pot when it can be done over the stovetop. This recipe can be easily doubled or tripled. I used a 3-quart instant pot. If you are scaling the recipe, use a bigger pot. The cooking time will remain the same. Vegetables – Along with the chicken, you will need onions, potatoes, carrots, and celery. You can add more vegetables, such as green peas, mushrooms, broccoli, and green beans, to make the stew wholesome and even more nutritious. Red, yellow, or white onion all works excellently. Chop the regular carrots or use whole baby carrots. Try using waxy potatoes like New Potatoes, French Fingerlings, or Red Bliss instead of starchy ones like Russet potatoes. Waxy potatoes hold their shape well and will not become mushy after cooking. If using baby potatoes, cut them in half; if using regular ones, cut them into 1-inch cubes. You can leave the skin on or peel it; it’s up to you. You can also use sweet potatoes in place of regular ones. The stew will be slightly sweeter in this case. Chicken Stock – If you are watching your sodium intake, use low-sodium broth. Tomato Puree adds a nice flavor to the stew. You can replace it with crushed tomatoes or tomato paste. Dark Soy Sauce – To make the stew gluten-free, use coconut aminos or tamari. Cornstarch – I have used cornstarch to thicken the stew a bit. Mix it with a little water and add the slurry at the end of the recipe. You can also use arrowroot powder instead of cornstarch or skip it if you are OK with a thinner stew. Other Ingredients – You will also need bay leaves, extra virgin olive oil, fresh parsley, rosemary, salt, and black pepper powder. If fresh herbs are not available, replace them with dried ones. You can also use an Italian seasoning mix. Add a splash of white wine for a deeper flavor. Add 2 tablespoon extra virgin olive oil to the pot when it says hot. Once the oil is hot, add 1.5 pounds (700 g) of boneless chicken (cut into ½-inch cubes) and let them brown for 6-8 minutes. Stir them at regular intervals so that they brown evenly. Once the chicken is browned, add the following ingredients to the pot. Cook for 5-6 minutes until the onions begin to soften. Stir a few times.

2 cups of sliced carrots 7 oz (200 g) of halved baby potatoes 2 stalks of celery (chopped) ½ cup sliced onions 2 teaspoon chopped garlic

Add the following ingredients and mix well.

¼ cup of tomato puree 2 teaspoon of dark soy sauce 4 cups of chicken stock 2 sprigs of rosemary 2 tablespoon of chopped parsley 2 bay leaves ¼ teaspoon salt ¼ teaspoon black pepper powder

Close the lid of the pot. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure by moving the valve to the venting position. Move the valve using a kitchen cloth or a spoon to avoid steam burns on your fingers. Once all the pressure is released, open the lid of the pot. Mix 2 tablespoon cornstarch in ¼ cup water and add the slurry to the pot. Press the SAUTE button and cook until the stew thickens (3-4 minutes), stirring frequently. Check for salt and pepper and add more if needed. Serve hot with crusty bread. You can also use bone-in chicken or chicken thighs instead of chicken breast. While we are pressure cooking the stew for 10 minutes, remember that it will also take 10-12 minutes for the steam to build up. Check the additional salt, as chicken broth and soy sauce already have a lot of salt. You can add some heavy cream to the stew at the end of cooking to make it richer. This stew tastes best the next day, so if you have time for preplanning, I highly suggest making it a day before serving. Make sure to refrigerate the ready stew and heat it well before serving.