Description
A hearty, thick chicken stew made in the Instant Pot featuring tender chicken thighs, carrots, and potatoes in a savory gravy.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
- 3 large carrots, sliced into rounds
- 3 medium Yukon Gold potatoes, cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to Sauté mode and heat olive oil. Brown the chicken chunks until golden, then remove them and set aside.
- Add diced onion and carrots to the pot. Sauté for 3-5 minutes, then stir in minced garlic for 1 minute.
- Pour in a splash of chicken broth and scrape the bottom of the pot to remove all browned bits.
- Return the chicken to the pot and add cubed potatoes, remaining chicken broth, thyme, rosemary, salt, and pepper.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
- Quick release the pressure by turning the valve to Venting.
- Turn the Sauté function back on and stir in the cornstarch slurry. Simmer for 2-3 minutes until thickened.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American