Get the Recipe: Instant Pot Chicken Stew
This Instant Pot chicken stew is hearty, savory and so cozy! It is quick and easy. This family dinner is total comfort food. The chicken is tender, the carrots are soft and the potatoes are melt in your mouth delicious!
Ingredients
- 1 tbsp olive oil
- 3 large carrots, chopped
- ½ cup white onion, diced
- ½ tsp black pepper
- ½ tsp sea salt
- 2 cups cubed peeled potatoes
- 1 ½ pounds cubed chicken, thighs or breasts
- 2 ½ cups chicken broth
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ¼ tsp dried thyme
- 2 tbsp tapioca flour, or cornstarch
- ¼ cup water
Instructions
- First, press sauté on Instant Pot. Add in olive oil, chopped carrots, diced onions, pepper and sea salt.
- Sauté on medium heat for 3 to 4 minutes or until veggies have softened slightly. Press cancel.
- Then, add in all remaining ingredients except tapioca flour and water. Stir ingredients together.
- Secure lid on Instant Pot. Move top valve to Seal. Pressure cook on high for 10 minutes.
- When timer goes off, allow pressure to naturally release for 15 minutes. After 15 minutes, carefully move top valve to Vent and release remaining pressure. Press cancel or unplug.
- In a small bowl, combine tapioca flour (or cornstarch) and water. Pour this mixture into the pot.
- Stir until creamy. Remove bay leaves.
- Finally, ladle stew into bowls. Serve!
Notes
- Chop carrots into ½ inch sized pieces. Chop potatoes into no larger than 1 inch pieces.
- Be careful not to burn the carrots, onions, seasonings and oil. Stir frequently.
- Both cubed chicken thighs and chicken breasts can be used.
- My pressure cooker took about 10 minutes to build pressure.
- The tapioca flour and water mixture will thicken the broth. Feel free to use cornstarch instead.
- Store leftovers in the fridge for up to 5 days. To reheat, add stew to a skillet over low medium heat.
- Freeze for up to 1 month.
Calories: 526kcal, Carbohydrates: 30g, Protein: 36g, Fat: 30g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 131mg, Sodium: 995mg, Potassium: 991mg, Fiber: 4g, Sugar: 5g, Vitamin A: 7902IU, Vitamin C: 28mg, Calcium: 71mg, Iron: 3mg