Instant Pot Chicken Stew

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This Instant Pot Chicken Stew recipe is an easy dinner that is hearty and healthy. A comforting dinner that is ready and on the table quickly. This stew is going to be a family winner!

Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Servings:

Author: Heather

Equipment

Instant Pot or Pressure Cooker

Ingredients

2 tablespoons olive oil
2 pounds chicken breast, boneless and skinless, cut into 1 inch pieces
1 medium onion, chopped
3 large carrots, cut into 1 inch pieces
3 stalks celery, chopped
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 dried bay leaf
2½ cups chicken broth
2 pounds yukon gold potatoes, peeled and chopped into 1 inch pieces
1 cup frozen peas
1 cup frozen corn

Instructions

Add olive oil to instant pot and set it on sauté mode for 20 minutes.
Once the pot says "hot" add the cut up chicken breasts and sauté until seared on both sides.
Add the chopped onions, carrots and celery. Cook for 3-4 minutes until the onions are soft and translucent.
Stir in the garlic and cook another minute until fragrant.
Turn the instant pot off.
Add the salt, black pepper, thyme, parsley and bay leaf.
Stir in the chicken broth while scraping the bottom of the pot.
Place the potatoes on top, no need to stir.
Secure the lid on the pot and set the valve to sealing.
Set the pot to manual high pressure for 8 minutes.
Once the 8 minutes is complete, let the pot do a 5 minute natural pressure release. Then proceed with a quick release.
Once the pin has dropped, remove the lid and gently stir in the frozen peas and corn.
Serve and enjoy!

Nutrition

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