Instant Pot Chicken Stew
This easy Instant Pot Chicken Stew combines tender chicken and savory veggies in a well-seasoned, warming broth, making it your new favorite cold-weather comfort food. Gluten-free and Whole30 adaptable.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 2 celery chopped
- 2 large carrots chopped
- 1 medium onion chopped (1 1/2 cups)
- 4 garlic cloves minced
- 1 tsp italian seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp soy sauce or worcestershire
- 1.5 lb boneless skinless chicken thighs
- 4 yukon gold potatoes peeled and diced
- 2 cups chicken broth
- 2 bay leaves
- 1 cup frozen peas
- 1 cup milk
- 2 tbsp cornstarch
- fresh parsley for garnish
Instructions
- Pour the olive oil into your instant pot, then press “saute” and set it for 7 minutes. Allow 1 minute for it to heat up, then add the celery, carrots and onion and sauté for 5 minutes, then add the garlic, italian seasoning, salt, and pepper and sauté for 1 minute.
- Add the soy sauce, chicken, potatoes, broth, and bay leaves. Close the lid, ensuring the valve on top is in the “seal” position. Pressure cook for 10 minutes, then natural release for 10 minutes before manually releasing the remaining pressure. Remove the chicken to a cutting board and use two forks to shred it (or shred it right in the instant pot), then transfer it back to the pot.
- Add the peas and stir for 1 minute.
- Whisk the milk and cornstarch together, then pour into the stew. Set the “saute” function for 6 minutes and allow the soup to simmer so it thickens a bit. Garnish with fresh parsley and enjoy!
Notes
*Calories are per serving and are an estimation.
*Add more broth as needed.
Nutrition
Serving: 1g | Calories: 302kcal | Carbohydrates: 31g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 744mg | Potassium: 960mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3680IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 3mg
