Description
A cozy and flavorful chicken stew made in the Instant Pot with tender chicken thighs and hearty vegetables.
Ingredients
Scale
- 1.5 lbs chicken thighs
- 3 carrots, chopped
- 2 potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 tsp thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until it shimmers.
- Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Season the chicken thighs with salt, pepper, thyme, and paprika, making sure they are well coated.
- Add the chicken to the pot, browning on all sides until golden brown, about 5-7 minutes.
- Toss in the chopped carrots, diced potatoes, and pour in the chicken broth to deglaze the pot.
- Close the lid, set the Instant Pot to ‘Manual’, and cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.
- Serve warm and enjoy.
Notes
Best eaten fresh; reheats well in a pot with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg