Instant Pot Chicken Stew with Potatoes

As a passionate food lover and a health enthusiast, I’m always on the lookout for comforting and nutritious recipes that can be whipped up in a jiffy. On a chilly evening not too long ago, I found myself craving a hearty, warm stew with tender chicken and veggies. But with a busy schedule, I needed something quick and fuss-free. That’s when I discovered the Instant Pot Chicken Stew with Potatoes. This delectable one-pot meal has since become a staple in my kitchen, and I’m eager to share my perfected version with you.

Why Should you try Instant Pot Chicken Stew?

Here are some compelling reasons to give this Instant Pot Chicken Stew a try:

1. Thanks to the Instant Pot, this chicken stew can be ready in under an hour, making it perfect for busy weeknights or a meal for last-minute gatherings.
2. This dish is packed with lean protein from the chicken and a variety of vitamins and minerals from the potatoes and other veggies. It’s a wholesome meal that caters to your health needs.
3. The beauty of this recipe lies in its flexibility. Feel free to add or substitute your favorite vegetables, herbs, and spices to suit your taste preferences.
4. There’s something incredibly comforting about a bowl of steaming hot chicken stew on a cold day. This recipe delivers that soothing warmth with every spoonful.
5. This dish is sure to impress family and friends, making it an excellent dinner for potlucks, gatherings, or a cozy family dinner.

Recipe Ingredients:

Here’s a list of ingredients with their quantities, tailored to make this Instant Pot Chicken Stew with Potatoes even more delectable:

• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced
• 1 Tbsp chili paste or fresh chili (Ají Amarillo is my personal favorite, but you can use any chili you prefer)
• 3 carrots, peeled and chopped
• 4 stalks celery, chopped
• 1 lb yellow potatoes, scrubbed and cut into bite-sized pieces
• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 Tbsp olive oil
• 2 cups chicken broth (preferably low-sodium)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 Tbsp sour cream (or Greek yogurt for a healthier alternative)
• 1 Tbsp all-purpose flour (or gluten-free flour for a gluten-free option)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups kale, stems removed and cut into bite-sized pieces
• 1 lemon, zested and juiced

Ingredient Notes:

Based on my personal experience with this recipe, here are some tips and suggestions to enhance the flavor and health profile of the Instant Pot Chicken Stew with Potatoes:

1. Onion and garlic: Using fresh onion and garlic adds depth and aroma to the stew. Make sure to chop them finely for a more even distribution of flavors.
2. Chili paste: Ají Amarillo provides a unique, fruity heat to the dish. However, if you can’t find it, feel free to substitute it with other chili pastes or even fresh chilies for an added kick.
3. Chicken thighs: I prefer boneless skinless chicken thighs as they remain tender and juicy even when pressure-cooked. However, you can also use chicken breast if you prefer leaner meat. Just be mindful not to overcook it.
4. Potatoes: Yellow potatoes hold their shape well during cooking, but you can also try other varieties like red potatoes or even sweet potatoes for a different twist.
5. Broth: Using low-sodium chicken broth allows you to control the salt content better. You can also opt for vegetable broth if you’d like a lighter flavor.
6. Thyme: Fresh thyme sprigs impart a lovely earthy note to the stew. If fresh thyme is unavailable, dried thyme works just as well.
7. Sour cream: Adding sour cream (or Greek yogurt) gives the stew a touch of creaminess. To keep the dish lighter, you can use a low-fat or fat-free version.
8. Flour: All-purpose flour helps to thicken the stew slightly. If you need a gluten-free option, use a gluten-free flour blend instead.
9. Kale: For added color, texture, and nutrition, I love incorporating kale into this stew. Feel free to substitute with other leafy greens like spinach or collard greens if you prefer.
10. Lemon: The zest and juice of a lemon brighten up the flavors and add a zesty finish to the dish. Don’t skip this step!

How to Make Instant Pot Chicken Stew with Potatoes?

Preparation:

Chop the onion, mince the garlic, and prepare the chili paste or fresh chili.

Peel and chop the carrots, chop the celery, and cut the potatoes into bite-sized pieces.

Cut the boneless skinless chicken thighs into 1-inch pieces.

Remove the stems and cut the kale into bite-sized pieces.

Zest and juice the lemon.

Cooking:

Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Once hot, add the chopped onion and garlic, and cook for 3-4 minutes until softened and fragrant.

Add the chili paste or fresh chili, carrots, and celery. Cook for an additional 2-3 minutes, stirring occasionally.

Add the chicken pieces to the pot, stirring to combine. Cook for 5-6 minutes until the chicken is lightly browned on all sides.

Add the potatoes, chicken broth, and thyme sprigs. Season with sea salt and freshly ground black pepper to taste.

Close the lid of the Instant Pot, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ mode for 15 minutes on high pressure.

Once the cooking time is up, carefully perform a quick release of pressure according to the manufacturer’s instructions.

In a small bowl, whisk together the sour cream and flour until smooth. Stir the mixture into the stew, mixing well to combine and thicken the broth.

Add the kale and lemon juice to the pot, stirring gently to combine. Cook for an additional 2-3 minutes, or until the kale is tender and slightly wilted.

Taste and adjust the seasoning as needed. Your Instant Pot Chicken Stew with Potatoes is now ready to serve!

Serving Instruction:

Ladle the Instant Pot Chicken Stew with Potatoes into warm bowls, garnishing with a sprinkle of lemon zest for an extra burst of freshness. Serve with a crusty whole-grain bread or a simple green salad for a complete and satisfying meal. Remember to remove the thyme sprigs before serving.

Storage and Freezing Instructions:

Storage: Allow the stew to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. When reheating, warm the stew over low heat, stirring occasionally, until heated through.

Freezing: To freeze the stew, let it cool completely and transfer it to a freezer-safe container, leaving some space for expansion. Seal the container tightly and freeze for up to 2-3 months. To reheat, thaw the stew in the refrigerator overnight and warm it over low heat in a saucepan, stirring occasionally until heated through.

Alternative Recipes:

If you’re looking for some alternative recipes, either due to dietary preferences or to try something new, here are a few options to consider:

1. Easy Beef and Broccoli Recipe
2. Slow Cooker Pot Roast
3. 30 Best Chicken and Asparagus Recipes
4. 18 Best Potluck Dinner Ideas To Host A Dinner
5. Meatballs With Grape Jelly And Chili Sauce
6. Sweet And Sour Meatballs (With Pineapple)

Frequently Asked Questions:

Can I make this recipe with frozen chicken?

Yes, you can use frozen chicken in this recipe. However, be sure to add an extra 5 minutes to the cooking time when using frozen chicken. Keep in mind that it might release more liquid, which could affect the thickness of the stew.

What can I substitute for kale in the recipe?

If you don’t have kale or prefer a different green, you can easily substitute it with spinach, collard greens, Swiss chard, or even arugula. The cooking time for these alternatives may vary slightly, so adjust accordingly.

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs in this recipe. However, chicken breasts tend to be leaner and may become dry if overcooked. To prevent this, reduce the pressure cooking time by a couple of minutes and check for doneness before proceeding with the rest of the recipe.

Is there a way to make this recipe gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the labels of other ingredients, such as broth and chili paste, to ensure they are also gluten-free.

How can I make this recipe dairy-free?

To make this recipe dairy-free, you can substitute the sour cream with a dairy-free alternative, such as coconut cream or a dairy-free yogurt. This will still provide the creaminess without the dairy content.

Can I double the recipe in my Instant Pot?

Yes, you can double the recipe as long as it doesn’t exceed the maximum fill line of your Instant Pot. Be mindful that the cooking time may need to be adjusted slightly to account for the increased volume.