Chicken Stew Instant Pot Food

CHICKEN STEW (INSTANT POT)

Chicken Stew (Instant Pot) image

This Chicken Stew recipe has chicken thighs braised with fragrant spices, hearty lentils, sausage, sweet potato and aromatic tomato-spice broth. It is a bone-warming, chili night Chicken Dinner which you can prepare, in Instant Pot, at moment's notice. Also including instructions to cook Chicken Stew on stove top. (very easy to adapt). Gluten Free, and Dairy Free. I'm obsessed with my Instant Pot these days. Honestly, it is so cold these days that all we want for dinner is some hearty, comforting stew or soup. My Instant Pot makes life easier with quick cooking time and great results. Less perching on stove is pure bonus!So, let's not wait! Make some Chicken Stew for dinner tonight!During winter, specially when it's snowing, this is THE best chicken stew to serve for a hearty, and bone-warming dinner. The warmth and fragrance of spices, aroma of chicken, healthy lentils, sweet potatoes and delicious spiced tomato broth. What not to like? AFRICAN CHICKEN LENTIL STEWThis recipe for Chicken Stew is inspired from famous Euthopian African Chicken Stew - Doro Wat Chicken Stew. It is a hearty stew with chicken cooked in flavorful seasonings with lentils, tomatoes, and sweet potatoes. The warm seasonings give this soup distinct flavor. Also, make it perfect for cozy, hearty and comforting winter dinner. Few Naans or Rice and this will be a chicken dinner, in every week's menu.WHAT IS IN CHICKEN STEW?The main ingredient of Chicken Stew are: chicken, lentils, tomatoes, ginger, garlic, onion, herbs and spices. Really, the ingredients for this stew recipe are so easy to find and pantry-staple. I bet you will have most in your pantry right this minute. CHICKEN STEW SEASONING BLENDSeasoning Blend for this recipe is inspired from Euthopian African Chicken Stew - Doro Wat. The traditional seasoning is called Berbere Seasoning. You can buy this seasoning from store or DIY own seasoning with the spices listed in Recipe Card.MONEY SAVING TIP: Can't find or have all spices for Berbere seasoning? Replace it with 2 tsp of Garam Masala. Add paprika, and use fresh ginger and onion.DO I HAVE TO USE LENTILS?Honestly, I would not make this stew without lentils. Lentils taste delicious in chicken stew. Plus lentils make stew healthy, filling and self-sufficient. Say, if you trying to control weight, avoiding processed foods or trying eat healthy? Then this is the stew for you. A serving of this stew has protein, non-processed whole-grain and serving of veggies for a satisfactory meal. That said, if you don't like lentils, you can use other legumes, veggies, or beans.1. Chickpeas. If using fresh chickpeas, soak overnight and add to stew instead of lentils. 2. Pink Lentils.3. White Beans or Red Beans.4. Cabbage, sweet potato, or butternut squash.WHAT KIND OF CHICKEN IS BEST FOR CHICKEN STEW?In this Chicken Stew recipe, I used two kinds of chicken - Bone-in Chicken Drumsticks and Thighs, and Chicken Sausage. In my experience, bone-in chicken is best for this kind of stew. Bone-in chicken makes stew more flavorful, chicken stays moist and succulent, and pick-up the taste of spices beautifully. Addition of sausage is my personal preference. It makes stew more hearty. In my honest experience, chicken and sausage stew makes all meat-lovers happier. (Feel free to skip sausage if you prefer or use a spicier variety for additional flavor boost.)HOW DO YOU MAKE CHICKEN STEW?To make Chicken Stew, start by searing the chicken thighs and drumsticks. This step ensures juices are locked and chicken will be moist when cooked in stew.After taking out browned chicken, I saute spices, sausage (when suing) and aromatics in same pot. The juices from aromatics remove the brown bits of chicken stuck to bottom of pan. These have so much flavor. Once aromatics are soft, spices are fragrant, I add in rest of stew ingredients - tomatoes, lentils, sweet potato, chicken broth. Mix well, then return browned chicken on top.Following above three simple steps, chicken can be cooked in Instant Pot or a stew pot on Stove Top. Next step is to cook the chicken and lentils until flavors marry, chicken is cooked through and lentils are soft. The time to cook in each vessel will be different. Explaining below and also detailed in Recipe Card.CHICKEN STEW in INSTANT POTInstant Pot makes this recipe, one of the easiest chicken stew recipe in world. Start to finish, one pot, 35 minutes of cook + prep time. (excludes idle time of IP pressure build). Note: I used 5 Quart Instant Pot for this recipe. Cooking time may vary when using smaller IP.CHICKEN STEW on STOVE TOPTo make chicken stew on Stove Stop in a dutch oven (or heavy-bottom pan); Follow steps as-is up-to step-4 in Recipe Card but use 1/2 cup extra liquid. Bring to boil on high heat, then simmer on medium heat, covered, until lentils are tender and chicken is fully cooked. Season and serve as suggested in Step-5.Tip: Look for cooking/boiling time for Barley on barley package. Cook soup 10 minutes longer on low-medium heat. Add more stock if soup appears to thicken too much towards end of cooking.HOW LONG DOES CHICKEN STEW LAST IN THE REFRIGERATOR?t stays good in refrigerator up-to 4 days without freezing. But honestly, if I have it in refrigerator, we end-up repeating it for dinner until it lasts. Make sure to store in seal-able, air-tight containers.Also, this soup is perfect to make-ahead and freeze. For best result, freeze in small portions. This make thaw and reheat easier.WHAT TO SERVE WITH CHICKEN STEW:I like to serve serve chicken stew with a flat bread such as Naan or crusty baguette to dunk in broth. Side of steamed rice and a crunchy leafy salad compliment the hearty spiced stew perfectly.MORE STEW RECIPES:Ratatouille (Vegetarian Stew Casserole)Ratatouille Stew (Easier Stew Version)Lamb and Potatoes StewCabbage Lentil StewMORE INSTANT POT CHICKEN RECIPES:Coconut Chicken CurryChicken Tortilla SoupChicken WingsInstant Pot Chicken RecipesThis Chicken Stew is pleasantly spicy, hearty, loaded with flavor, and great for a delicious winter night chicken dinner. Make it in Instant Pot (everyone's hot favorite) or a dutch oven on stove top.. This recipe is perfect to make chicken stew, either way, for dinner tonight. I hope you will like it as much as we do.Happy Cooking! -Savita

Provided by Savita

Time 35m

Number Of Ingredients 15

Ingredients

1.5 lbs Chicken, bone-in chicken thigh or drumsticks
1/2 lbs Chicken Sausage, 2-3 links
1/2 Cup French Lentils, dried lentils
12 Oz Tomato Sauce, or canned crushed tomatoes with juice
1 Cup Sweet Potato, cubed, sweet potato or butternut squash
1 Cup White Onion, medium onion, small diced
1/2 tbsp Garlic, 2-3 cloves, minced
1 tbsp Ginger, 2 inch fresh ginger, grated, or 2 tsp ginger powder
3 tbsp Olive Oil
1 tsp Salt
4 tbsp Fresh Herbs, parsley or mint
1 tbsp Lemon, juice, more for serving
1 tbsp Whole Spices, ground, a tsp each of - coriander, black pepper, cinnamon, all-spice
1.5 tbsp Paprika, sweet paprika
1/2 tsp Chili Powder, or cayenne, or hot paprika

Steps:

Heat Instant Pot on Saute setting until it reads "Hot". Add and heat 1.5 tbsp oil. Add chicken seasoned with 1 tsp of spice mix and pinch or 2 of salt. Cook until skin browns. Take out in a plate.
Add remaining oil, followed by onion and garlic. Saute until onions are soft and start to brown at edges. (4-5 minutes)
Add sausage (sliced), ginger, and remaining spice mix, 1/2 tsp salt. Saute for 1 minute.
Add tomato sauce, lentils, squash (or sweet potato) and 2.5 cups of water. Add 1/2 tsp more salt. Mix well. Return chicken to pot, and place on top. Place and lock lid of Instant Pot. Cook on manual - high pressure for 12 minutes.
Once timer is up. Switch off Instant Pot. Quick Release pressure. Open lid. Mix in lemon juice and chopped fresh herbs. Taste and adjust salt. Ladle into bowls, garnish with more herbs. Serve with side of Naan Bread or Rice, and more lemon wedges. Enjoy.

INSTANT POT® CREAMY CHICKEN STEW

Instant Pot® Creamy Chicken Stew image

A creamy chicken stew that is perfect for when you are craving comfort food.

Provided by My Hot Southern Mess

Time 1h25m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons salted butter
2 pounds boneless, skinless chicken thighs, or more to taste
3 medium carrots, sliced
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 cups chicken broth, divided
4 cups diced potatoes
2 tablespoons gluten-free all-purpose flour
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon salt
1 cup heavy cream
½ cup frozen peas

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g

INSTANT POT CHICKEN STEW

Instant pot Chicken Stew image

Instant Pot Chicken Stew Recipe is comfort food in every bite. Tons of flavorful chicken combined with potatoes, veggies and more make a great meal.

Provided by Eating on a Dime

Categories Soup stew

Time 40m

Number Of Ingredients 13

Ingredients

1 onion (diced)
2 stalks celery (diced)
4 carrots (peeled and sliced into rounds)
2 medium russet potatoes (peeled and diced into small bite-sized pieces)
1 bay leaf
2 teaspoons salt
1 teaspoon minced garlic
½ teaspoon dried thyme
½ teaspoon poultry seasoning
2 chicken breasts
4 cups low-sodium chicken broth or chicken stock
1 tablespoon corn starch + 1 tablespoon cold water
For garnish: chopped fresh parsley

Steps:

Throw everything in the Instant pot except the corn starch and parsley.
Cover the lid. Set the valve to sealing.
Set the pressure for 25 minutes.
Do a quick release to release the pressure.
remove the chicken, shred into bitesize pieces.
Return chicken to the instant pot.
In a small bowl whisk together the cornstarch and water.
Stir into the pot.
Press the saute setting and and cook until the stew has thickened.
Serve with fresh parsley on top.

Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 1125 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

INSTANT POT CHICKEN STEW | HEALTHY, LOW CARB, KETO FRIENDLY

Instant Pot Chicken Stew | Healthy, Low Carb, Keto Friendly image

This Instant Pot Chicken Stew Recipe is the perfect dinner idea for when you want something hearty and delicious, and you want it quick! And the best part about this recipe is that it's reasonably healthy since it's a low carb keto take on a chicken stew.

Provided by The Diet Chef

Categories Dinner

Time 25m

Number Of Ingredients 18

Ingredients

2 Pounds (907g) chicken thighs or breasts
1 Tablespoon (15g) olive oil
1 Yellow onion (100g), chopped
2 Bulbs of kohlrabi (225g), cubed
1 Carrot (60g), cut into ½" pieces
2 Ribs of celery (90g), chopped into chunks
1 ⅓ Cups (225g) button mushrooms
¼ Cup (40g) green beans
3 Cloves of garlic (9g), minced
Salt and pepper as needed for the perfect taste
1-2 Bay leaves
A Few sprigs of rosemary
2 Tablespoons (30g) hot sauce
2 Tablespoons (30g) liquid aminos
2 Cups (475mL) chicken broth, or bone broth
⅓ Cup (80mL) heavy cream
OPTIONAL
1 Teaspoon (around 2g) xanthan gum

Steps:

Add 1 tbsp olive oil to the Instant Pot and select Saute mode.
Saute chicken skin side down for 5 minutes until nicely browned.
Then season it with salt and pepper and remove to the plate.
Add all veggies into the pot.
Pour chicken broth on top, add hot sauce and liquid aminos.
Place chicken pieces back on top of the veggies.
Add rosemary and bay leaves.
Cook on High pressure for 15 minutes.
Allow the pressure to release naturally for 10 minutes.
After opening the lid stir in heavy cream.
Adjust seasoning to taste.
If you want to thicken the stew add xanthan gum and saute for another 5 -10 minutes.

Nutrition Facts : ServingSize 1 Cup, Calories 323 calories, Fat 21, Carbohydrate 8, Fiber 2, Protein 28.5

INSTANT POT® CHICKEN POT PIE STEW

Instant Pot® Chicken Pot Pie Stew image

A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.

Provided by Chris Book

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

2 pounds skinless, boneless chicken breasts, or more to taste
6 cups chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon salt and ground black pepper to taste
1 (16 ounce) package uncooked wide egg noodles
1 cup water as needed
1 (16 ounce) package frozen mixed vegetables
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 111.6 mg, Fat 19.5 g, Fiber 4 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 1354.1 mg, Sugar 2.6 g

INSTANT POT CHICKEN STEW

Instant Pot Chicken Stew image

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.

Provided by Joanna

Categories Main Course

Time 30m

Number Of Ingredients 12

Ingredients

8 Chicken Thighs (boneless and skinless)
1 tbsp Olive oil (divided)
1 large Onion (diced)
2 ribs Celery (diced)
2 medium Carrots (peeled and diced)
2 cloves Garlic (peeled and grated)
2 tbsp All-Purpose Flour (Plain Flour) (gluten free blend if required)
2 medium Potatoes (peeled and diced)
3 cups Chicken Stock (or vegetable stock/bouillon)
5 sprigs Thyme
2 Bay Leaves
Sea Salt and Black Pepper

Steps:

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.

Nutrition Facts : Calories 495 kcal, Carbohydrate 36 g, Protein 52 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 220 mg, Sodium 504 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving

INSTANT POT BARLEY CHICKEN STEW

Instant Pot Barley Chicken Stew image

Easy Instant Pot Chicken Barley stew is ready for the table in a little more than 30 minutes and makes a great weeknight dinner served with warm crusty bread and a simple green salad!

Provided by Peter | Simple Nourished Living

Categories Main Course Soup

Time 35m

Number Of Ingredients 9

Ingredients

1 pound boneless, skinless chicken thighs
1 cup diced onion
1 cup chopped carrot
1/2 cup pearled barley
1 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
3 cups reduced-sodium chicken broth
1/2 cup chopped parsley

Steps:

Add the chicken, onion, carrots, barley, turmeric, salt, pepper and broth to the Instant Pot and stir to combine.
Lock the lid and move pressure-release valve to sealing (or closed) position. Cook on HIGH pressure for 15 minutes. Allow pressure to release naturally for 5 minutes once cooking time is complete, then manually (quick) release any remaining pressure by moving the pressure release valve to venting (being careful of the hot steam).
Remove the lid, place the cooked chicken in a bowl and shred with two forks. Add the shredded chicken back to the pot and mix well.
Divide stew evenly between 4 bowls and top with chopped parsley.

Nutrition Facts : ServingSize 1 /4th recipe, Calories 270 kcal, Carbohydrate 29 g, Protein 23 g, Fat 8 g, Fiber 6 g

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4.7/5 (19)
Servings 4
Cuisine Greek
Category Main Course

Poach chicken breasts by placing clean chicken breasts at the bottom of a pot. Season with kosher salt and cover with water by 2 inches. Bring to a boil, then reduce heat to low and cover. Cook for approx.10 minutes (the internal temp. should at least be 165fdegrees). When done, drain and using 2 forks, shred chicken.

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INSTANT POT KERALA CHICKEN STEW - MY HEART BEETS

Add the curry leaves and the chicken. Stir-fry for 8-9 minutes, or until the chicken is no longer no longer pink and is mostly cooked through. Add the ginger and ground spices and …
From myheartbeets.com
5/5 (23)
Estimated Reading Time 4 mins
Cuisine Indian

Press sauté, add the coconut oil and when it melts, add the onion. Stir-fry for 10-12 minutes or until they turn brown. Remove some of the onions and set them aside to use as a garnish.
Add the curry leaves and the chicken. Stir-fry for 8-9 minutes, or until the chicken is no longer no longer pink and is mostly cooked through.
Add the ginger and ground spices and give everything a good mix so that the chicken is coated with all of the spices.

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INSTANT CHICKEN STEW | BLUE JEAN CHEF - MEREDITH LAURENCE

Return the chicken to the pot, submerging it the liquid and vegetables. Lock the lid in place. Pressure-cook on HIGH for 8 minutes. While the stew is cooking combine the softened butter …
From bluejeanchef.com
Estimated Reading Time 8 mins

Pre-heat the pressure cooker (Instant Pot®) using the BROWN or SAUTÉ setting. Add a little olive oil to the cooker.
Season the chicken pieces with salt and freshly ground black pepper, brown it on all sides and then set it aside.
Add the butter to the cooker and sauté the onions, celery, carrots and dried herbs for a few minutes. Deglaze the cooker with the white wine, scraping up any brown bits on the bottom of the cooker. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Return the chicken to the pot, submerging it the liquid and vegetables. Lock the lid in place.

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INSTANT POT CHICKEN STEW RECIPE - PRIMAVERA KITCHEN

Simply add them to the chicken stew! More Instant Pot Recipes to Try: Instant Pot Beef Stew Recipe (Whole30 & Paleo): Instant Pot beef stew will provide you with winter …
From primaverakitchen.com
3.9/5 (63)
Calories 256 per serving
Category Dinner, Lunch

Add olive oil, onion and garlic. Stir every couple minutes until the onions become translucent, about 5 minutes.
Add chicken breast and cook for about 5 minutes. Add dried Italian seasoning, onion powder, fine sea salt, ground black pepper, coconut aminos, low sodium chicken broth and tomato sauce.
Give everything a stir and then add carrot and potatoes. It’s better to leave the veggies on top of the chicken liquid, so they don’t get soggy.

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EASIEST INSTANT POT CHICKEN STEW - CLEAN EATING KITCHEN

Instructions. Select Sauté and add the oil to the inner pot. Once hot, add the onion, garlic, carrots, celery, and mushrooms, and cook for about 3 minutes, or until the vegetables …
From cleaneatingkitchen.com
Reviews 10
Calories 461 per serving
Category Main Dish

Select Sauté and add the oil to the inner pot. Once hot, add the onion, garlic, carrots, celery, and mushrooms, and cook for about 3 minutes, or until the vegetables start to soften.
Press Cancel and pour in the broth. Add the chicken, potatoes, rosemary, thyme, salt, pepper, and bay leaf. Stir to combine.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.

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INSTANT POT CHICKEN STEW - THE FOODIE EATS

Pour broth through a fine mesh strainer. Discard cooked aromatics. Add 6 cups of broth to pot, along with salt, tomatoes, potatoes, carrots, diced onions, and celery. (Reserve …
From thefoodieeats.com
4.2/5 (5)
Total Time 50 mins
Category Main Course, Soup
Calories 219 per serving

Add chicken, chopped onion, garlic, thyme, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Cook for 35 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.
Remove chicken and transfer to a large bowl. Remove meat from bones in large pieces. Discard skin and bones.

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RUSTIC INSTANT POT TUSCAN CHICKEN STEW | SWEET PEAS & SAFFRON

Instructions. Add the chicken, carrots, celery, onion, tomatoes, garlic, potatoes, chicken stock, wine, fennel, salt and rosemary to the stainless steel insert of an Instant Pot. …
From sweetpeasandsaffron.com
5/5 (47)
Total Time 55 mins
Category Dinner
Calories 316 per serving

Add the chicken, carrots, celery, onion, tomatoes, garlic, potatoes, chicken stock, wine, fennel, salt and rosemary to the stainless steel insert of an Instant Pot.
Set the steam release handle to the 'sealing' position, place the lid on the Instant Pot and cook on high pressure for 10 minutes.
When the Instant Pot beeps, allow it to sit for 10 minutes (natural pressure release). After 10 minutes, carefully turn the steam release handle to the 'venting' position to release the remaining pressure.

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INSTANT POT CHICKEN STEW (10 MINUTE RECIPE!) - HINT OF HEALTHY

Leftovers. Stews always taste even better the next day! You can store leftover Instant Pot chicken stew in a sealed container in a refrigerator for up to 3 days, or freeze it …
From hintofhealthy.com

Add chicken stock to the pot. Turn off the Instant Pot, and use a wooden spoon to scrape any onion and seasoning that might be stuck to the bottom of the pot. Add diced celery, carrots, potatoes and chicken breasts. Don't stir.

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INSTANT POT CHICKEN AND VEGETABLE STEW

Bariatric Friendly Instant Pot Recipes – Chicken Vegetable Stew . Check out my Instant Pot eBook for Bariatric Surgery! This recipe for Instant Pot Chicken Vegetable stew is one of my new Instant Pot recipes and not included in the ebook. Members have access to the full book for more pressure cooker recipe ideas for bariatric patients! It can be purchased …
From bariatricfoodcoach.com
Cuisine American, Pressure Cooker, Slow Cooker
Category Main Course, Main Dish
Servings 4
Calories 185 per serving

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EASY INSTANT POT CHICKEN STEW - THE CLEAN EATING COUPLE

Making this easy chicken stew is so easy and it all comes together in your instant pot. Here’s how to make it: Set instant pot to sauté for 10 minutes and add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. Add onions, garlic, celery, and carrots and sauté for 4-5 minutes.
From thecleaneatingcouple.com
Ratings 1
Calories 341 per serving
Category Main Course

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INSTANT POT KOREAN CHICKEN STEW (닭찜, DAK-JJIM)

I am excited to share my first Instant Pot recipe! I recently bought an Instant Pot on Amazon, and I am in love. I never imagined that cooking delicious foods would be so quick and easy! It is so nice to prepare the food in the Instant pot, then walk away without watching the stove, and a short time later, the food is done! This is my Dak-jjim recipe, or Korean braised …
From ahjummarecipes.com
Estimated Reading Time 3 mins

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INSTANT POT SPICY CHICKEN STEW ... - MY EDIBLE FOOD

Bonus Recipes chicken stew, instant pot, spicy chicken Korean. Korean Spicy Chicken Dak Bokkeum Tang in an Instant Pot. Trying out a Korean Spicy Chicken Dish in the Instant Pot and it turned out to be a success! Print This. Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes. Nutrition facts: 328 calories 15 grams fat. Rating: 5.0 /5 …
From myediblefood.com
Reviews 1
Calories 328 per serving
Category Bonus Recipes

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SLOW COOKED CHICKEN STEW – INSTANT POT RECIPES

chicken stew, slow cook recipes: Prep Time: 10 minutes: Cook Time: 7 hours: Servings: 6-8 servings. Ingredients. 1 1/2 lbs Boneless, skinless Chicken thigh chunks and boneless, skinless breast chunks all around 1.5” in size, and wings cut at the joint; 1 large carrot large, medium-diced; 1 celery stick medium-diced; 1 onion medium-diced; 2 potato medium, …
From recipes.instantpot.com
Cuisine Modern
Category Soup
Servings 6-8

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CHICKEN STEW- IN THE INSTANT POT - LYNN'S WAY OF LIFE

How To Make Chicken Stew On The Stove. To make this Instant Pot Chicken Stew, use a heavy bottomed Dutch Oven. Add the olive oil and cut up chicken thighs. Turn the stove on medium heat and saute for 5 minutes. Add the onions and saute for another 2 minutes. Add the peeled and chopped carrots as well as the potatoes.
From lynnswayoflife.com
Cuisine American
Category Main Course
Servings 6
Calories 430 per serving

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HEARTY CHICKEN STEW INSTANT POT RECIPE - RECIPES.NET

Heat your Instant Pot by using the Saute function. Melt butter, then add the onion, carrot and celery. Season with ½ teaspoon salt and ¼ 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 ...
From recipes.net
Cuisine A
Total Time 35 mins
Category Instant Pot
Calories 275 per serving

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INSTANT POT CHICKEN STEW - NINJA FOODI CHICKEN STEW SOUP

Instant Pot chicken stew is pure comfort food packed with vegetables and tender meat. Warm and creamy, you will love this pressure cooker soup for dinner. Course Entree, Main Course. Cuisine American. Keyword chicken, instant pot, pressure cooker, stew. Prep Time 15 minutes. Cook Time 10 minutes. Servings 6. Calories 278 kcal. Author The Typical Mom. …
From temeculablogs.com
Reviews 1
Total Time 15 mins
Category Entree, Main Course
Calories 278 per serving

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EASY INSTANT POT CHICKEN STEW - DISHES WITH DAD

And pressure cooking chicken stew in an Instant Pot makes this dish SO quick and easy. You can get fall apart tender chunks of chicken and soft flavorful vegetables that taste like they've been slow cooked all in around 30 minutes. It's perfect for cold winter weeknights, when you need a hearty bowl of flavorful stew to warm you up! For another comfort food …
From disheswithdad.com
Cuisine American
Total Time 35 mins
Category Main Course, Soup
Calories 388 per serving

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INSTANT POT HEALTHY CHICKEN AND POTATO SOUP OR SLOW COOKER ...

If you have been tuning into our Meal Prep Mondays - we are now changing to healthy Instant pot and slow cooker recipes. They are still perfect for meal prep...
From youtube.com

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100 BEST INSTANT POT RECIPES (EVER!)

100 Best Instant Pot Recipes (EVER!) In this EPIC collection, we bring together 100 of the BEST Instant Pot recipes including top 10s, most popular chicken and beef recipes, one-pot dinners, soups, healthy meals, vegetarian and vegan options and desserts. Cooking with Instant Pot just got a whole lot more fun!
From instantpoteats.com

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INSTANT POT TUSCAN CHICKEN SOUP | FOODTALK

Recipes; Soups, Stew & Chili; by Cooking Up Memories (IC: blogger) 1.5K Views Instant Pot Tuscan Chicken Soup. 6 servings. 30 min. Jump to recipe. Instant Pot Tuscan Chicken Soup is hearty, delicious and ready in just 30 minutes. If you’re craving a simple soup recipe that will warm your heart and your stomach, this soup is just what you need. It’s full of …
From foodtalkdaily.com

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INSTANT POT CHICKEN STEW RECIPE - RECIPES-GALORE.COM

The Instant Pot Duo Crisp + Air Fryer is the best of both worlds. With 11-in-1 functionality, it does everything a regular Instant Pot does. But swap out the pressure cooker lid for either one of 2 innovative air fryer lids and you've got an entirely new set of cooking techniques available with just a touch of button--part convection oven, part deep fat fryer!
From recipes-galore.com

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INDIAN CHICKEN STEW RECIPES - GET BASIC FOOD VIDEOS ...

More chicken stew recipe options: Serve with naan bread and basmati rice. Dec 11, 2019 · mom made the best meals, and these hearty chicken stew recipes are no exception. This quick and easy indian chicken curry comes together faster than you’d expect with your instant pot®
From youngs-chocolate-stout.com

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INSTANT POT CHICKEN CHILE VERDE RECIPE

For rotisserie chicken add everything but the chicken to the instant pot or pressure cooker. Cook for 10 minutes and then immersion blend. Add cilantro mixture. Add rotisserie chicken (cooked) to the soup and garnish.
From easyinstantrecipes.com

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INSTANT POT CHICKEN STEW RECIPE: AN EASY AND HEARTY ONE ...

One of the best things to cook in the Instant Pot is stew. In this Instant Pot chicken stew recipe, the food that requires hours of simmering on the stove can now be done effortlessly in a matter of minutes.. The tender, juicy chicken chunks and soft vegetables are simmered in the umami, gravy-like sauce with a boost of flavor from dried herbs.
From healthyrecipes101.com

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INSTANT POT CHICKEN AND WILD RICE - ALL INFORMATION ABOUT ...

Instant Pot Hearty Chicken and Wild Rice Stew - Hunger ... tip hungerthirstplay.com. Easy pulled chicken, diced tomatoes, tender kale, hearty wild rice and rich chicken stock simmered in less than half the time with a little help from the instant pot. Instant Pot Hearty Chicken and Wild Rice Stew is perfect for cold weather comfort food cravings!
From therecipes.info

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