Instant Pot Chicken Stew
Instant Pot Chicken Stew Recipe is comfort food in every bite. Tons of flavorful chicken combined with potatoes, veggies and more make a great meal.
Servings: 6
Cost: $8.78 Recipe, $1.46 per Serving
Ingredients
- 1 onion diced
- 2 stalks celery diced
- 4 carrots peeled and sliced into rounds
- 2 medium russet potatoes peeled and diced into small bite-sized pieces
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 2 chicken breasts
- 4 cups low-sodium chicken broth or chicken stock
- 1 tablespoon corn starch + 1 tablespoon cold water
- For garnish: chopped fresh parsley
Instructions
- Add 1 diced onion, 2 diced celery stalks, 4 peeled and sliced carrots, 2 peeled and diced russet potatoes, 1 bay leaf, 2 tsp salt, 1 tsp minced garlic, ½ tsp dried thyme, ½ tsp poultry seasoning, 2 chicken breasts, and 4 cups low-sodium chicken broth to the Instant Pot.
- Stir the ingredients to combine.
- Secure the lid and set the valve to the Sealing position.
- Cook on High Pressure for 25 minutes.
- Perform a quick release once the cooking time is complete.
- Remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken to the Instant Pot and stir.
- In a small bowl, whisk together 1 Tbsp cornstarch and 1 Tbsp cold water until smooth.
- Stir the cornstarch mixture into the stew.
- Press the Sauté setting and cook for several minutes, stirring occasionally, until the stew thickens.
- Remove and discard the bay leaf.
- Garnish with chopped fresh parsley before serving.
- Serve warm and enjoy.
Video
Nutrition
Calories: 230kcal | Carbohydrates: 26g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 1125mg | Potassium: 900mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6815IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1.5mg
