Instant pot Chicken stew with vegetables

This Recipe includes

Main ingredients:

	Fresh or frozen thigh, leg or boneless chicken
	Leeks
	Chopped or sliced white onion
	Chopped fresh or frozen carrots
	Chopped fresh or frozen celery
	(Optional) Turnip

Spices and flavoring ingredients:

	Garlic powder or crushed garlic cloves
	Parsley
	Thyme
	Bay leaf
	Chicken liquid stock or chicken cube stock in water
	Butter for flavor
	Pinch of salt and pepper

Cooking tips

• Chicken thighs and legs are preferable in this chicken stew but boneless chicken is easier to serve, so you can use either.
• Frozen ingredients are fine in this chicken stew because the Instant pot automatically increases the heating time.
• The longer the chicken stew cooks, the more juicy it will be, so let it naturally release the pressure once the Instant pot finishes.

Why we love it

In the wide world of stews, chicken stews can be some of the most comforting of them all. Easy to make, and if you have an Instant pot, you can even set it and let it do its thing.

Inspired by the French chicken pot-au-feu, this chicken and vegetable stew is a great one-pot meal that can be prepared quickly and easily for a weeknight dinner. As you can see there are no fancy ingredients, it is all about using natural ingredients to balance of flavour of the chicken and get your veggies in.

What to serve with it?

Chicken stew with vegetables goes very well with pilaf rice or plain rice. (I usually have my rice cooker going at the same time.)

But it can also be served with steamed potatoes, mashed potatoes or tagliatelle pasta.

How to store it?

This chicken stew should keep quite well, you can easily put aside portions in a container and put in the freezer. Let it cool, and then place in an airtight glass container.

Similar recipes

Instant Pot Chicken stew with vegetables

Yield: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

A traditional French chicken stew with vegetables for the Instant Pot.

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Ingredients

• 2 pounds of chicken (approx. 6 pieces)
• 1 white onion chopped up
• 3 carrots sliced 
• 2 chopped celery sticks
• 3 chopped leeks
• (Optional) 1 chopped turnip

Spices and herbs for the stew

• 1 garlic clove chopped up
• 2 sprigs of thyme
• 2 sprigs of parsley
• 1 bay leaf
• 1 cup of water (or chicken stock)
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions

1. Wash and peel all the vegetables.
2. Add the chicken and the rest of the ingredients and set the Instant Pot to High Pressure for 15 minutes.
3. Once the countdown has finished, let the pressure release naturally for 15 minutes.
4. Let the chicken stew rest for 10 minutes on the Keep Warm function.
5. Taste to add salt and pepper if necessary.
6. Serve while warm.

Recommended Products

• 
  Instant Pot Duo Nova 8qt 7-in-1 One-Touch Multi-Use Programmable Electric Pressure Cooker
• 
  Lipper International Durable Bamboo Over the Sink or Stove Cutting Board
• 
  Cuisinart Professional 15 Piece Cutlery Block Set

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 152mgSodium: 224mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 37g

Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.

Did you make this recipe?

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Other chicken recipes

• Chicken stir-fry rice noodles with broccoli and carrots
• Air fryer Bbq chicken drumsticks
• One-pan Chicken and brussels sprouts in the oven
• Oven baked chicken drumsticks with green beans
• Orange chicken stir fry with mushrooms

If you enjoyed that, check out our other simple Instant pot recipes that are quick and easy to make. Bon appétit!