Super easy, quick and one-course food is what this instant pot chicken stew recipe is all about. Loaded with vegetables along with hearty potatoes, it’s a perfect meal that can be made in an instant pot or stove.
One of the best things to cook in an instant pot is stew. Stew that otherwise simmers for hours can be made in minutes. Beef, pork or lamb stew usually takes long hours to simmer and cook, but in a pressure cooker the stew can be easily made in a matter of minutes. Chicken stew takes much less time. That gives you all the reasons why you should include this ridiculously simple and easy-to-make instant pot chicken stew recipe on your weekly dinner menu list.
Before you guys jump on me and tell me it’s ridiculous to do everything in instant pot when you can do it on the stove, let me tell you this. We don’t claim that all things have to be done in an instant pot, no! We are saying that the instant pot is convenient and a lifesaver.
Most of the dishes you cook on the stove can also be made in an instant pot, but only with much less time. When we say less time, we mean spending less time standing by the pot to maintain constant vigilance, and less cooking time overall.
Dinner is very easy with instant pot for any busy person. There are also so many households that don’t have a stove. Instant pot recipes are for those people. If you’re a mom who has kids to take care of and you have very little time to stand in the kitchen and cook a meal, you’ll love the instant versions.
So yes, chicken stew recipes can also be made on the stove. If you want to know how you can follow this recipe and make chicken stew on the stove, read below, we have included the instructions of the stove.
<img src="https://www.currytrail.in/wp-content/uploads/2018/09/Instant-pot-chicken-stew-17.jpg" alt="instant chicken stew
served in white bowl” /> Instant chicken stew
is
made in a pot, where everything is poured into the pot and the stew cooks itself. Ultra tender juicy chicken chunks and soft veggies in sauce like sauce make this chicken stew the best and is a perfect winter meal with some crusty bread to dip into the spicy stew.
This stewed chicken is a winner until the end. Dip your crusty bread in stew or mop everything with the bread. Nothing can be more comforting and healthy than this instant cold winter chicken stew recipe.
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stew Vegetable stew
Let’s talk about the tasty spicy stew, okay?
A good stew is one that has a balanced ratio of vegetables and meat. Use as many types of vegetables as you want to use. The main ingredients for stewed chicken are chicken, carrots, onions and, of course, potatoes.
Simmer the ingredients for a few minutes so that everything is together. A magnificent bowl of brown braised chicken is thick enough and warms you from the inside. It is a rustic, hearty and delicious meal.
A bowl of warm, comforting stewed chicken and a few pieces of crusty bread to dip is filling up enough, you won’t need anything for the sides.
What flavors go into instant
chicken stew
Chicken stew is a lighter meal with clean flavors
.
This is no ordinary and tasteless chicken recipe. The aroma of bay leaf and rosemary is extraordinary.
It’s full of some amazing flavors. The flavors of garlic, onion, bay leaf and rosemary along with tomatoes give a somewhat rich flavor profile to the soup. Look at the color! We are taking the poor man’s food and giving it a new flavor twist.
More additional flavoring agents like
Worscestershire sauce
Red wine vinegar
Add a new dimension to stewed chicken.
Useful kitchen tools:
How to make
chicken stew
Preparation work for chicken stew – Using chicken pieces with skin is what I prefer. We are making chicken stew without oil, and the fat from the chicken pieces is necessary for me.
I find chicken thighs and chicken feet to be the best for instant chicken stew. If you don’t like fatty stew, use skinless (fat-free chicken pieces). Wash the chicken pieces thoroughly. Pat dry.
Pro-Tip: Chicken with fur is what I prefer. For my palate it has enough fat that it will not ruin the stew. But if you find that the skin of chicken pieces is super fatty, feel free to remove the chicken skin and any extra fat in it.
Chop onions and tomatoes. If you use baby potatoes, cut them in half lengthwise. Cut carrots into 1/2-inch pieces, celery into pieces. Chop the garlic.
Pro-Tip: Additional vegetables such as mushrooms, broccoli can also be added.
Cook in instant pot: Add all the ingredients to the instant pot. Select the PRESSURE COOK setting and set the timer to 10 minutes.
Note: 10 minutes on the timer does not mean that the instant chicken stew is ready in 10 minutes. Remember that the pot once lit will take time to heat up and generate pressure inside it. I timed it and noticed that the pot takes about 20 minutes to press (you will notice that steam comes out).
Use 10 minutes of cooking time for chicken thighs with bones. If you use chicken breast, set the time to 6 minutes.
I recommend chicken broth to cook the stew. The chicken broth enhances the flavors of the stew. Water can be substituted for chicken broth.
Once the cooking time is over, allow the pot to release the natural pressure for 10 minutes. Then open the lid.
Seasoning: Fresh, dried herbs and spices create a spicy, herb-flavored broth. The bay leaf (fresh or dried) and the sprig of rosemary make an aromatic broth in which the chicken is cooked. The aroma of the stew is simply amazing.
Additional flavoring agents: Don’t stop at herbs alone, you can add some extra flavoring agents to brighten up this chicken stew.
A splash of white wine (optional, we skip
)
A few tablespoons of Worscestershire sauce and a pinch of red wine vinegar (which will be added at the end) to lift the plate making the broth fill with color and flavor
.
Thickening: Cooked chicken stew will be diluted and weak. Thicken by adding a few teaspoons of flour mixed in water. Pour more chicken broth and simmer. You can add more chicken broth later if you find that the stew begins to dry out.
Once the flour mixed with water is added, let the stew simmer in sautéed mode for a few minutes (about 3 to 4 minutes).
Serving it: Just before serving, you can crush chicken pieces and the bones can be removed or discarded. If you don’t mind getting your hands dirty, serve chicken stew with whole chicken pieces. Use your hands to tear chicken meat with bread. Sometimes we like rustic food and don’t mind eating messy. Well, that’s just me!
It is not necessary to take the chicken pieces out of the pot separately to crush it. Do it inside the pot itself.
Serve the hot chicken stew in a serving bowl with hot crusty bread.
Dipping crispy hot bread in the spicy stew turns stale bread into a soft, delicious slice to chew on.
How to make chicken stew on the stove
First cook the chicken pieces in a saucepan with little oil. Withdraw and reserve. Then, in the same pan, sauté the onions and carrots and cook for 5 minutes, until the onions begin to brown. Keep stirring.
Add the garlic and cook for a minute.
Add white wine if you use it.
Add the chicken broth, scrape off all the golden pieces from the pan that might be glued together.
Add the tomatoes and stir for a few minutes.
In a small bowl beat the flour with water. Pour into the pan.
Add chicken pieces, 3-4 cups chicken broth, season with salt and pepper, add bay leaf and sprigs of rosemary.
Pour in the Worcestershire sauce.
Cover partially and simmer for 25 minutes.
Place the cut potatoes in the pan. Simmer for 20 minutes more uncovered.
The stew will thicken as it is cooked. Add more chicken broth or liquid as needed during cooking.
Remember that the stew will thicken as it cools.
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