Instant Pot Chicken Stew is a delicious meal with fork tender chicken, veggies and potatoes simmered in a rich tasty sauce. This time saving one pot chicken stew is crazy easy - once tried you'll be making it on repeat! Instructions are also given for stove top, slow cooker and oven cooking.
2tbspAll-Purpose Flour (Plain Flour) - gluten free blend if required
2mediumPotatoes - peeled and diced
3cupsChicken Stock - or vegetable stock/bouillon
5sprigsThyme
2Bay Leaves
Sea Salt and Black Pepper
Instructions
Switch on the instant pot and select the sauté setting.
Season the chicken thighs well with sea salt and pepper. Add the olive oil to the pot.
Add the seasoned chicken and sear until the outside of the chicken in golden brown. You may need to do this in 2 batches so you don't crowd the pan.
Add the diced onion, celery, carrots and garlic. Stir until combined.
Sprinkle on the flour and stir again. If the four is well mixed into the other ingredients it won't go lumpy when you add the broth.
Add the potatoes and broth. Stir again.
Add the thyme and bay leaves.
Season again and close the lid.
Cook on manual high pressure for 10 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
Remove the bay leaf, shred the chicken using 2 forks and serve hot.
Notes
Searing the chicken is optional! It does build great flavor but if you're in a rush feel free to skip step 3 carry on to step 4.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.