instant pot chicken stew

Savory and hearty, this simple chicken stew can be made in the Instant Pot or on the stovetop.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Soup

2 Tbsp olive oil
1 medium yellow or sweet onion diced
3 carrots peeled and diced
2 celery ribs diced
3 cloves garlic minced
Kosher salt and freshly ground black pepper to taste
1 1/2 to 2 lbs boneless skinless chicken breasts about 2 breasts, cut into 2-inch pieces
1 Tbsp tomato paste
1/2 cup dry white wine
3 cups chicken stock or broth
4 sprigs fresh thyme
2 bay leaves
1 lb red potatoes cut into 3/4-inch chunks
2 Tbsp chopped fresh parsley leaves

Optional to thicken

Set Instant Pot to Sauté and add oil. Once oil is hot, add onion, carrots, and celery. Cook until softened, about 3 to 4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds to 1 minute. Season with salt and pepper. Turn the Instant Pot off.
Stir in chicken, tomato paste, wine, chicken stock, thyme, bay leaves, and potatoes.
Cook on High pressure for 10 min. Let pressure naturally release for 5 minutes. Manually release any remaining pressure.
If you would like to thicken the soup, whisk together water and cornstarch to make a slurry. Stir into the stew and set to Sauté. Simmer for 4 to 5 minutes until thickened.
Remove bay leaves and stir in fresh parsley. Season with salt and pepper to taste. Serve.

In a large pot over medium-high heat, heat the oil. Once hot add chicken, cooking until browned on all sides, about 3 to 5 minutes. Remove and set aside.
Add in vegetables and cook until tender, about 3 to 4 minutes. Stir in garlic and continue to cook for 30 seconds to 1 minutes, until fragrant.
Add tomato paste, stirring to combine. Cook for 1 minute.
Pour in the wine to deglaze the pan. Scrape up any of the browned bits from the bottom of the pan with a wooden spoon.
Stir in stock, thyme, bay leaves, and chicken. Bring the mixture to a boil, then reduce to a simmer. Simmer for 20 minutes.
Stir in the potatoes, simmering for another 15 minutes until they are fork tender.
If you would like to thicken the soup, whisk together water and cornstarch to make a slurry. Stir into the stew and simmer for 4 to 5 minutes until thickened.
Remove bay leaves and stir in fresh parsley. Season with salt and pepper to taste. Serve.

Calories: 494kcal

Category: Soup, Main Dish, Instant Pot