Instant Pot Chicken Thigh Stew Recipes
Description
This Instant Pot Chicken Thigh Stew Recipe is a delicious, comforting and easy to make dish that is sure to please everyone in the family. This stew is full of flavorful ingredients and is cooked in the Instant Pot to make it even easier to make. It is a great meal to make for busy weeknights and is a great way to use up leftover chicken thighs. This recipe is great served with a side of crusty bread or over a bed of cooked rice or mashed potatoes.
Prep Time
This recipe is super easy to prepare, and only takes about 10 minutes of preparation time. Gather all of your ingredients together, chop any vegetables that need to be chopped, and measure out any spices or sauces you will be using. Then you are all set to begin cooking your stew!
Cook Time
This stew takes about 25 minutes to cook in the Instant Pot. The Instant Pot creates a nice seal around the ingredients, allowing all of the flavors to come together and the chicken to become tender. Once the cooking time is done, the stew is ready to serve!
Ingredients
- 2 tablespoons olive oil
- 2-3 boneless, skinless chicken thighs, cut into cubes
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon tomato paste
- 2 cups chicken stock
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- Set the Instant Pot to the sauté setting and add the olive oil.
- Add the chicken cubes, onion, carrots, celery, garlic, thyme, oregano, smoked paprika, garlic powder, onion powder, salt and black pepper.
- Stir the ingredients together and cook for 3-4 minutes, stirring occasionally.
- Add the tomato paste and stir to combine.
- Pour in the chicken stock and add the diced tomatoes and bay leaf.
- Secure the lid on the Instant Pot and set to manual, high pressure for 25 minutes.
- When the cooking time is complete, let the pressure release naturally for 10 minutes and then do a quick release of any remaining pressure.
- Remove the lid and stir in the fresh parsley.
- Serve the stew with a side of crusty bread, over a bed of cooked rice or mashed potatoes.
Equipment
- Instant Pot
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Spatula
Notes
This stew can easily be made in the slow cooker instead of the Instant Pot. To do this, follow the instructions above, but instead of cooking in the Instant Pot, transfer the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.
Nutrition: Per Serving
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 590mg
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 23g
Recipe Tips
- Add some extra vegetables to the stew to make it even healthier. Some great vegetables to add are mushrooms, bell peppers, spinach or kale.
- If you don't have boneless, skinless chicken thighs on hand, you can also use bone-in chicken thighs or even chicken breasts. Just make sure to adjust the cooking time accordingly.
- If you want to make this stew even more flavorful, add some extra spices to it. Some great spices to add are cumin, chili powder, or cayenne pepper.
- For a thicker stew, add some cornstarch or flour that has been dissolved in water to the stew at the end of the cooking time.
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
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