Instant Pot Chicken Stew
Instant Pot Chicken Stew is simple and good, in other words, it is simply good. It is a rustic dish with bold and authentic tastes and flavors.
Servings: 6 people
Calories: 270kcal
Equipment
- instant pot
Ingredients
- 4-6 chicken thigs
- 1 medium onion
- 3 tbsp flour all-purpose
- 4-5 cloves garlic
- 1 tsp tomato paste
- 2 tbsp thyme dried
- 1 glass white wine dry
- 6 small potatoes
- 2 medium carrots
- 4 tbsp olive oil
- 5 cups chicken broth
- 1 cup frozen peas
- 2 bay leaves
- 1 handful parsley fresh, chopped
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
Instructions
- Season the meat on both sides with salt and ground black pepper
- Turn on the instant pot, select the "sauté" program and roll the control knob to 8 minutes
- Pour 2 tablespoons of olive oil into the pot and brown the chicken thighs on both sides for 4 minutes on each side
- Set aside
- Set the sauté regime again for another 10 minutes
- Add one tbsp of olive oil to the pot and cook the chopped onion for about 6 minutes
- Stir in the flour, minced garlic, tomato paste, and thyme and cook for 1 minute
- Pour the broth and the white dry wine and mix
- Cut the chicken half-cooked chicken thighs into large chunks
- Stir in the meat, 3 more cups of chicken broth, a few bay leaves, the frozen peas, chopped potatoes and sliced carrots
- Seal with lid and set the "under pressure program" for 20 minutes
- Release steam
- Serve with pleasure with fresh parsley
Nutrition
Calories: 270kcal | Carbohydrates: 14g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1198mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3790IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 2mg