Easy Instant Pot Chicken Stew Recipe
Are you a fan of Chicken Stew? I sure am and today I have the most AMAZING instant pot chicken stew recipe. It’s easy to make, healthy to consume and a comforting dish to savor.
Chicken is one of my favourite meats with a great source of protein that will leave you feeling fuller for longer. It will also decrease your snacking habits in between meals or late at night. Plus, if you’re looking for Instant Pot chicken recipes that include chicken thighs, you are in luck, my friends…
Seriously! This tasty Instant Pot Chicken stew is one the whole family will love with its savory flavor and huge health benefits.
Easy Chicken Stew
The ingredients are easy to find in your pantry or cupboard. And, with these typical staple items, you can whip this one up in a snap without running to the store. That’s a huge plus in my book!
Plus, if you have a whole chicken in the freezer and need an Instant Pot shredded chicken recipe, you’ll be relieved to find this one! Here is my BEST chicken stew recipe that’s kid-friendly and easy to prepare.
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Instant Pot Chicken Stew Ingredients
- 1 Tablespoon olive oil (or oil of choice)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3 chicken thighs, deboned
- 2 bell peppers, chopped
- 2 Tablespoons paprika
- Salt and pepper, to taste
- 1 1/2 cups water or stock
- 1 Tablespoon tomato paste
- 2 Tablespoons greek yogurt or sour cream
- Parsley, optional garnish
Instant Pot tips For Beginners
Whether you’re an Instant pot expert or new to the Instant Pot, this quick chicken stew recipe is so easy to prepare, don’t despair! Here are my best five tips for the Instant Pot Beginner.
- Use at least half a cup of liquid when pressure cooking.
- Never open the instant pot on manual or pressure mode.
- Purchase a second inner pot to allow you to cook more than one item. An example might be when cooking rice with chili. You can then cook both dishes separate without having to empty pots and wash up part way.
- Be prepared to thicken. Instant pots are great at retaining liquid and sometimes you will need to thicken a meal to improve consistency.
- Use a dishwasher or soak your pot as soon as it is empty. This will help keep the inner pot easy to maintain.
How To Make Instant Pot CHCKEN STEW
Tip: you can chop the chicken in advance or shred after cooking. Shredded after is way easier!
- Place the oil in the IP and select the saute setting.
- Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
- Turn off the saute setting and add the thighs, peppers and seasoning.
- Add the broth, paste and yogurt to the pot. Preparation time is super fast and now complete!{I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.}
-
Secure the lid and select the “soup/stew” setting for 10 minutes.
- Natural release the instant pot lid, then shred the chicken with two forks.
Serve in bowls with a dollop of sour cream, or alongside some mashed potatoes or mashed cauliflower.
I don’t know about you, but I’m always looking for simple chicken recipes for the Instant Pot and this one is the best poultry dish by far! It’s delicious and nutritious with a comforting, mouth-watering taste.
Enjoy!
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Easy Instant Pot Chicken Stew Recipe
This Instant Pot Chicken Stew recipe will be one of the favorite meals of the whole family.
Ingredients
- 1 Tablespoon olive oil (or oil of choice)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3 chicken thighs, deboned
- 2 bell peppers, chopped
- 2 Tablespoons paprika
- Salt and pepper, to taste
- 1 1/2 cups water or stock
- 1 Tablespoon tomato paste
- 2 Tablespoons greek yogurt or sour cream
- Parsley, optional garnish
Instructions
Place the oil in the IP and select the sauté setting. Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute.
Turn off the "sauté" setting and add the thighs, peppers and seasoning.
Add the broth, paste and yogurt to the pot. {I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.}
Secure the lid and select the “soup/stew” setting for 10 minutes. Natural release the instant pot lid, then shred the chicken with two forks.
Serve in bowls with a dollop of sour cream, or alongside some mashed potatoes or mashed cauliflower.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 418Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 172mgSodium: 459mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 36g
How much does this recipe make????
Thanks,
Lisa
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This makes 4 bowls
This was delicious! Made exactly as the recipe described (i went with Greek yogurt, not sour cream) and it was a big hit. Looking forward to making it again soon!
awesome. I am glad you enjoyed the recipe.
I’m a bariatric patient, and require a lot more detail in any recipe…
1 onion, chopped — is this a large, medium or small onion. To be more precise, just what quantity of chopped onion are we talking about? A cup?> less? More?
3 chicken thighs, deboned – how large are these thighs? How much (in weight) are we talking about after deboning them?
2 bell peppers, chopped 0 see above, re: onions.
An imprecise recipe isn’t really much use to anyone.
I’m also a bariatric patient and to be honest, the amount of onion doesn’t really matter. You can use one average sized onion. same for the peppers an average sized pepper, it doesn’t matter if the pepper is small or large. The chicken thighs again are regular sized chicken thighs. I’ve never heard of large or small thighs… we just get three thighs from the store.