Instant Pot Pressure Cooker Chicken Stew
Intro: Ready to Eat?
Hey there, my fellow kitchen crusaders! Are you ready for a dinner experience that’ll have your taste buds dancing and your heart singing? Let me introduce you to the Instant Pot Pressure Cooker Chicken Stew! Seriously, this is the kind of bubbling goodness that can take you from "What the heck am I going to make for dinner?" to "Oh, wow, this is incredible!" quicker than you can say, “Where’s the bread?” So grab your Instant Pot and let’s get cooking!
Why This Dish Slaps
Now, let’s talk about why this stew is not just food but like, a warm hug on a chilly night. First of all, it’s a one-pot wonder. Yep, that means minimal cleanup—just a sprinkle of the magic phrase "kitchen fairy" and you’ll be couch-snuggling in no time.
Plus, this beauty makes your life easier because it’s all about that pressure cooker magic. You toss in your ingredients, hit a button, and — voilà! In about 30 minutes, you’ve got tender chicken and veggies steeped in a savory goodness that will have you questioning every other meal ever. You’ll be tempted to make this every week, maybe even start calling it your “go-to.” Just be prepared for the friends and family to knock on your door!
Grab These Ingredients
Alright, team, here’s your shopping list! Don’t worry; I’ll keep it snappy:
- 2 Tbsp olive oil (because everything’s better with olive oil)
- 2 cups onions (chopped) (yes, cry now, thank me later)
- 1 Tbsp garlic (minced) (the secret to real flavor town)
- 1½ tsp dried rosemary (or fresh, minced, if you’re feeling fancy)
- 1½ tsp dried thyme (trust me, it’s the right choice)
- ½ tsp crushed red pepper (or to taste—I say go for the kick!)
- 1 tsp black pepper powder (keep it spicy, my friend)
- 1 tsp salt (season to taste, but don’t skimp!)
- ½ cup dry white wine (who says cooking can’t involve wine?)
- 1 ½ cups celery (sliced into ½ inch chunks) (three stalks, give or take)
- 2 cups potatoes (cubed into 1 inch pieces) (your new favorite spuds)
- 2 ½ cups mushrooms (sliced) (because why not?)
- 1 ½ cups carrots (sliced into ½ inch chunks) (your daily dose of veggies)
- 1 ½ lbs boneless skinless chicken thighs (cut into nice little chunks)
- 2 cups low sodium chicken broth (or one can—easy street)
- 1 Tbsp tomato paste (for that extra twang)
- 1 Tbsp cornstarch and 1 Tbsp water (to thicken it up)
Got your gear? Great! Let’s strut into the next step!
Step-by-Step Vibes
Instant Pot Instructions
Sauté the Good Stuff: Hit that sauté button on your Instant Pot. Add olive oil, tossing in those chopped onions and garlic. Stir it around until those onions turn translucent and scrumptious (about 3-5 minutes).
Herb Fest: Sprinkle in rosemary, thyme, and crushed red pepper. Stir ‘em until fragrant (about 1 minute). At this point, your kitchen might just smell like heaven.
Beef Up the Flavor: Pour in the white wine, scraping up any yummy bits stuck to the bottom. Let it simmer for like, 2-3 minutes.
Mix It Up: Toss in the celery, potatoes, mushrooms, carrots, and chicken. Give ‘em a good stir.
Broth it Up: Add that chicken broth and tomato paste. Stir until everything is mixed well.
Get it Pressure Cooking: Close the lid (don’t forget to seal that valve!). Cook on high pressure for 10 minutes.
Natural Release, Baby: After 10 minutes is up, let it naturally release for about 10 minutes before venting any remaining pressure.
Thicken it Up: In a small bowl, whisk together cornstarch and water. Stir this mixture into your stew (with the Instant Pot still on sauté). Cook until thickened, stirring occasionally. About 3-4 minutes should do the trick.
Serving Time: Ladle it into bowls and relish in your kitchen triumph!
Stovetop Instructions
Sauté to Happiness: In a large pot, heat the olive oil over medium heat, add onions and garlic, and sauté until translucent.
Herb It Up: Add rosemary, thyme, and crushed red pepper; sauté for 1 minute until you can’t resist the aroma anymore.
Add the Wine: Pour in the white wine, stirring to deglaze the pot and cook for 2-3 minutes.
Mix It All Together: Toss in the celery, potatoes, mushrooms, carrots, and chicken.
Broth Time: Add chicken broth and tomato paste, stir well, and bring to a boil.
Simmer Away: Reduce heat, cover, and simmer for about 30-35 minutes until everything is tender.
Thicken the Sauce: Just like with the Instant Pot, add the cornstarch and water mixture to the pot. Stir until it thickens, which should take about 3-4 minutes.
Dig In: Serve warm, and pretend you’ve been slaving in the kitchen all day!
Common Mistakes to Avoid
Here’s the deal: you don’t want to turn your homemade stew into a culinary disaster. So, let me drop some wisdom on ya:
- Skimping on seasoning? Nah, sister. Seriously! A good stew needs good flavors—don’t be stingy with the salt and herbs.
- Chopping as you go? No, no! Get all your prep done first. Trust me, multitasking will have you dropping carrots everywhere.
- In a rush to release pressure? Oooof, be patient! Natural release is where the magic happens. Patience, young grasshopper.
Tweak It Your Way
Feeling adventurous? Let’s mix it up a bit! Here are a few ways to make this stew hog the spotlight even more:
- No thyme? Use rosemary instead; it’s like that cousin who can step in when the other’s not around.
- Swap chicken for turkey: A little Thanksgiving magic never hurt anyone!
- Feeling cheeky? Add some frozen peas or corn right at the end for a pop of color and sweetness.
Curious? Here’s Answers
- Can I use oil instead of butter? Sure, but seriously, why downgrade the flavor?
- Can I pre-cut my veggies? Totally! You prep ahead, and I’m giving you a chef’s high five!
- Can I use a different type of meat? Yes, but why risk it when chicken is such a crowd-pleaser?
- Is it good for leftovers? OMG yes! This stew tastes even better the next day, it’s like it caught up on its beauty sleep.
- Can I use broth from a can? Absolutely! Just don’t forget to check that sodium level, you salt-loving weirdo.
Final Thoughts
And there you have it, the Instant Pot Pressure Cooker Chicken Stew that’ll not only feed your belly but cradle your soul, too. So what are you waiting for? Gather your ingredients, follow those steps, and make something scrumptious that will impress you and whoever is lucky enough to share this dish with you. Go on, you kitchen rockstar, strut your stuff!
Chicken Stew
Ingredients
Method
- Hit that sauté button on your Instant Pot. Add olive oil, tossing in those chopped onions and garlic. Stir it around until those onions turn translucent and scrumptious (about 3-5 minutes).
- Sprinkle in rosemary, thyme, and crushed red pepper. Stir until fragrant (about 1 minute).
- Pour in the white wine, scraping up any yummy bits stuck to the bottom. Let it simmer for about 2-3 minutes.
- Toss in the celery, potatoes, mushrooms, carrots, and chicken. Give them a good stir.
- Add the chicken broth and tomato paste. Stir until everything is mixed well.
- Close the lid (don’t forget to seal that valve!). Cook on high pressure for 10 minutes.
- After 10 minutes is up, let it naturally release for about 10 minutes before venting any remaining pressure.
- In a small bowl, whisk together cornstarch and water. Stir this mixture into your stew (with the Instant Pot still on sauté). Cook until thickened, about 3-4 minutes.
- Ladle it into bowls and enjoy!
- In a large pot, heat the olive oil over medium heat, add onions and garlic, and sauté until translucent.
- Add rosemary, thyme, and crushed red pepper; sauté for 1 minute.
- Pour in the white wine, stirring to deglaze the pot and cook for 2-3 minutes.
- Toss in the celery, potatoes, mushrooms, carrots, and chicken.
- Add chicken broth and tomato paste, stir well, and bring to a boil.
- Reduce heat, cover, and simmer for about 30-35 minutes until everything is tender.
- Add the cornstarch and water mixture to the pot. Stir until it thickens, about 3-4 minutes.
- Serve warm and enjoy!