Instant Pot Chicken Stew with Potatoes
Instant Pot Chicken Stew is a mouthwatering dish made using an Instant Pot or electric pressure cooker, which significantly reduces the cooking time.
Servings 6 persons
Calories 350kcal
Ingredients
- 1½ lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 lb yellow potatoes, scrubbed and cut into bite-sized pieces
- 2 cup chicken broth (preferably low-sodium)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- 3 carrots, peeled and chopped
- 2 tbsp sour cream (or Greek yogurt for a healthier alternative)
- 1 tbsp chili paste or fresh chili
- 4 stalks celery, chopped
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp all-purpose flour (or gluten-free flour for a gluten-free option)
- 2 cups kale, stems removed and cut into bite-sized pieces
- 1 lemon, zested and juiced
- Freshly ground black pepper, to taste
- Sea salt, to taste
Instructions
- Prep your ingredients by chopping the onion, mincing garlic, preparing chili paste, chopping vegetables, cutting chicken, and zesting and juicing the lemon.
- Using the 'Sauté' function, cook onions and garlic in the Instant Pot with olive oil.
- Add chili paste, carrots, and celery, and continue sautéing.
- Stir in chicken pieces and cook until lightly browned.
- Incorporate potatoes, broth, and thyme, and season the stew.
- Pressure cook on high for 15 minutes and quick release pressure.
- Combine sour cream and flour, then stir into the stew to thicken.
- Mix in kale and lemon juice, cooking until kale is tender.
- Taste, adjust seasoning, and serve.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 450mg | Fiber: 5g | Sugar: 5g