Instant Pot Chicken Stew Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (18)
- 20 oz skinless boneless chicken thighs cubed
- 18 oz potatoes cubed
- 10 oz carrots cubed
- 2 oz celery chopped
- 2 cup unsalted chicken broth
- 2 oz onions chopped
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 tbsp cornstarch
- 1 tbsp garlic chopped
- 1 tsp paprika
- 1 tsp thyme
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1 tsp traditional Dijon mustard
- 1 bay leaf
- 1 tbsp oregano
- 2 tbsp parsley chopped
INSTRUCTIONS
Heat your Instant Pot by using the “sauté” function. Add 2 tbsp olive oil, 3 tbsp butter, 2 oz onion, 1 tbsp garlic, and 2 oz celery to the pot. Stir fry for 2 minutes.
Add 20 oz chicken, 1 tsp paprika, 1 bay leaf, 1 tsp thyme, 1/2 tsp pepper, 1/2 tsp salt, 1 tbsp oregano, 1 tsp mustard, and 1 tbsp cornstarch and stir every couple minutes until the onions become translucent, about 2 - 3 minutes.
Add 18 oz potatoes and 10 oz carrots and give everything a stir.
Pour 2 cups of chicken broth into the pot. Secure the lid. Set the “stew meat” mode for 12 minutes.
When the time is up, release the pressure naturally. Open the lid and cook for another 10 minutes at “sauté” mode until thickened.
Transfer the chicken stew to serving plates. Garnish with parsley. Serve hot.
