Perfect Instant Pot chicken stew

Want to spend less time in the kitchen and more time with your loved ones? A good meal can make a major difference. This chicken stew recipe is easy to make, quick, and perfect for fall. It also packs a punch of flavor from garlic, onion, pepper flakes, salt, thyme leaves, and bay leaves. Serve this dish with a side of freshly baked bread or some rice pilaf!

 

 



INGREDIENTS
▢2 tablespoons unsalted butter
▢1 small onion, diced
▢2 large carrots, chopped
▢1 stalk celery, chopped
▢1 1/2 teaspoons kosher salt
▢1/2 teaspoon ground black pepper
▢3 cloves garlic, minced
▢1 1/4 pounds boneless skinless chicken breasts, cut into cubes
▢3 red potatoes, peeled and cubed
▢2 cups low sodium chicken broth
▢1 teaspoon dried Italian seasoning
▢2 bay leaves
▢2 tablespoons cornstarch
▢1/2 cup water
▢2 tablespoons freshly chopped parsley, for garnish


INSTRUCTIONS
Heat your Instant Pot by using the Saute function.
Melt butter, then add the onion, carrot, and celery. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and allow to cook 4 to 5 minutes until vegetables are tender.
Add garlic and cook until fragrant, about 30 seconds. Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf, and remaining salt and pepper.
Stir well, then secure the lid and pressure valve. Cook on Manual High pressure for 10 minutes, allowing a 10-minute natural release. Release the remaining pressure via a manual release.
Combine cornstarch and water and stir until dissolved, then remove the Instant Pot lid. Press Saute, stir in the cornstarch mixture, and simmer for 4 to 5 minutes until thickened. Remove the bay leaves and add fresh chopped parsley before serving. Enjoy!


Perfect Instant Pot chicken stew


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