Instant Pot Chicken Stew
Comfort meets convenience in this Instant Pot Chicken Stew recipe, featuring tender chicken, vibrant vegetables, creamy petite potatoes and fresh herbs, all cooked to perfection in a fraction of the time.
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large onion diced
- 3 medium carrots sliced in chunks
- 2 celery ribs sliced in chunks
- 3 cups petite potatoes quartered
- 1.5 pounds boneless skinless chicken thighs (trim excess fat)
- 4 cloves garlic minced
- 3 tablespoons fresh dill chopped
- 3 springs fresh thyme
- 3 cups chicken stock
- Salt and pepper to taste
- Chopped fresh dill for garnish
Instructions
- Add extra-virgin olive oil to the Instant Pot and layer the onions, carrots, celery and potatoes into the pot.
- Trim excess fat from the chicken thighs and sprinkle both sides with salt and pepper. Place the trimmed chicken thighs in the pressure cooker on top of the vegetables. Add the minced garlic, fresh dill and thyme, and add the chicken stock.
- Cook on high pressure for 8 minutes. Use the natural release method for at least 5 minutes once the cooking time is complete. Use the quick release function to release the remaining pressure. Do not open the Instant Pot until all of the pressure has been released.
- Remove and discard the sprigs of thyme. Use tongs to transfer the chicken thighs to a cutting board or a large bowl and shred. Add the shredded chicken to the pot of stew, stir and serve. Garnish the chicken stew with fresh dill and serve.
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