Chicken Stew Instant Pot Food
INSTANT POT® CREAMY CHICKEN STEW
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
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
CHICKEN STEW (INSTANT POT)
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
Categories Main Course Stew
Time 35m
Number Of Ingredients 15
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 CHICKEN STEW
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
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
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
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