Instant Pot Chicken Stew

Chicken stew in a bowl with bread and sour cream garnish

Instant Pot Chicken Stew is a hearty stew, made with browned chicken that is cooked in a delicious, aromatic, savory sauce with vegetables. Make it in the Instant Pot with ease.

Course Main Course

Cuisine American, European

Prep Time 10

Cook Time 30

Servings

Calories 283kcal

Author Shinta

Equipment

Instant Pot

Ingredients

1 tablespoon butter
850 grams chicken use boneless chicken thighs
2 garlic cloves
2 stalks celery
1 large onion
2 tablespoons bouillon powder
2 cups water (or use 2 cups of chicken stock)
2 bay leaves
2 medium potatoes
2 carrots
¼ cup flour
1 teaspoon paprika powder
1 tablespoon assorted dried herbs
1 tablespoon olive oil
1 can tomatoes
½ cup frozen peas

For the cornstarch slurry:

1 teaspoon cornstarch
2 tablespoons water

Metric - US Customary

Instructions

Coat the chicken pieces in a mixture of flour and a little salt. Turn on the ‘Sauté’ function on the Instant Pot. Once hot, add the butter. Let it melt and then, add the chicken pieces.
Cook the chicken on either side for 3 minutes per side. Take them out after 6 minutes of cooking, and shred or shop and keep aside.
Add the olive oil to the Instant Pot. Add chopped garlic, onion and celery. Sauté until the onions turn translucent.
Add the chopped potatoes and carrots.
Add the bay leaves, bouillon, canned tomatoes.
Add the water (or stock if using), mix well.
(ensure that there is no brown residue stuck to the bottom of the Instant Pot – deglaze as needed)
Close the lid of the Instant Pot and switch to Pressure Cook mode. Cook for 10 minutes. After 10 minutes, release pressure manually (quick release).
Switch to ‘Sauté’ function and add the shredded / chopped chicken.
Add the cornstarch slurry and frozen peas, and stir well.
Cook for 5 minutes, until the stew thickens a little. To thicken it further, you can also mash the potatoes with the back of a spoon / ladle.
Serve with sour cream and sourdough bread.

Video

Nutrition