Instant Pot Chicken Stew is a complete meal made with juicy chicken thighs and bursting with vegetables in every spoonful. preparation is easy and will fill your kitchen with an aroma of comforting stew that’s perfect for lunches or weeknight family-friendly meals.
3 piecesuncured baconcut into ½ inch pieces (optional, see notes*
1tablespoonsolive oil
1 largeyellow or white onionchopped
1 ½ lbs.boneless skinless chicken thighscut into 1 ½-inch pieces
2 garlic clovessliced
1teaspoondried thyme
1 ½ teaspoondried rosemary
½ teaspooncracked black pepper
3 medium sweet potatoes (or 2 large or 4 small)
2 cupssliced celerycut into ½-inch pieces
2cupsliced carrotscut into 1-inch pieces
8oz.cremini mushroomshalved lengthwise
1quartlow-sodium chicken broth (or 4 cups)
2dried bay leaves
⅓ cupcornstarch
1tablespoonred wine vinegar
salt and pepperto taste
grated or shredded parmesan cheeseto serve
Instructions
Preheat the Instant Pot on the saute setting on medium-high heat. Add the sliced bacon and olive oil and cook for 4-5 minutes, or until the fat starts to render from the bacon.
Add the onions and chicken to the bacon and cook for 6-7 minutes, stirring regularly, or until the chicken is no longer pink on the outside and the onions are translucent.
Add the garlic, dried thyme, rosemary, and black pepper to the vegetables and chicken. Cook for 2-3 minutes, stirring regularly, or until the garlic is fragrant and the chicken is starting to turn golden brown.
Add the sweet potatoes, celery, carrots, mushrooms, chicken broth and dried bay leaves to the pot. Turn the saute setting off.
Lock on the pressure cooker lid and pressure cook the chicken stew on high for 8 minutes. Quick-release the pressure.
Whisk the cornstarch and ⅓ cup water together until smooth. Add to the stew with the red wine vinegar. Turn the saute setting to high and bring to a boil. Stir in until the stew has thickened.
Season the stew with additional salt and pepper to taste and serve hot with parmesan cheese, if desired.
Notes
To store: Leftovers keep in a covered container in the refrigerator for 4-5 days.
To freeze: Freeze stew in a freezer-safe container for up to 6 months.
To reheat: Reheat stew on the stovetop or in the microwave in 60-second increments, cover, and stir between increments.
Olive oil: Substitute 2 tablespoons olive oil for the bacon
Deglaze pot before pressure cooking: Release any bits of chicken or vegetables stuck to the bottom of the Instant Pot before pressure cooking by scraping the bottom of the pot after adding in your chicken broth.
Chicken: You can use chicken breasts for this recipe or shredded rotisserie chicken. Add rotisserie chicken with broth before sealing to pressure cook.