Chicken Stew- In the Instant Pot!
Ready in under 45 minutes, Instant Pot Chicken Stew is a comforting and filling weeknight dinner to make for your family! Serve this rich stew with your favorite crusty bread and top with freshly grated parmesan cheese!
Servings: 6 Servings
Calories: 430kcal
Equipment
Ingredients
- 2 lbs Boneless, Skinless Chicken Thighs Cut into bite sized pieces
- 1 tablespoon Olive Oil
- 1 Onion Large
- 2 Carrots Medium, cleaned and cut into pieces
- 6 Red Potatoes Cleaned and cut into chunks
- 14 ounces Chicken Broth Low Sodium
- 14 ounces Tomato Sauce
- ½ cup White Wine Your favorite variety
- 1 tablespoon Italian Seasoning
- 1 cup Frozen Peas
- Salt and Pepper to taste
Instructions
- Turn the Instant Pot on "saute".
- Cut the chicken thighs into chunks and add them to the Instant Pot with the olive oil. Cook for 5 minutes.
- Add the chopped onion and cook for 2 more minutes.
- Add the chopped carrots and potatoes as well as the chicken broth, white wine, tomato sauce, and Italian seasoning.
- Close the lid of the Instant Pot and set the pressure to "High" for 20 minutes.
- Let the Instant Pot naturally release for 10 minutes.
- Release any leftover pressure and open the lid. Add the peas and turn the Instant Pot to "saute" for 2 minutes to heat the peas through.
- Serve with crusty bread or parmesan cheese.
Notes
- Use your favorite type of white wine. Pinot Grigio is a good option for this recipe.
- No need to peel the potatoes as the skin of red potatoes is very thin and easy to eat.
- This recipe is best served right away. The longer it sits the mushier the vegetables will get.
Nutrition
Calories: 430kcal | Carbohydrates: 46g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 557mg | Potassium: 1791mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3934IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 4mg