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Ingredients
Scale
- 2–1/2 cups low sodium chicken broth
- 1 pound boneless, skinless chicken breast or thighs, cubed
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 cup sliced carrots
- 1 tablespoon minced garlic (about 3 cloves)
- 2 potatoes, cut into bite-sized cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground sage
- 1/2 teaspoon cayenne (optional)
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 tablespoons chopped parsley
Instructions
- Pour chicken broth into the Inner Liner Pot of the Instant Pot.
- Add cubed chicken, chopped onion, celery, carrots, cubed potatoes, minced garlic, herbs, and seasonings.
- Press PRESSURE COOK or MANUAL, select HIGH PRESSURE, and set time to 10 minutes.
- Close and lock lid, set Pressure Release Valve to SEALING.
- After cooking, allow for a natural pressure release for 10 minutes.
- Press CANCEL and select SAUTE function. Mix cornstarch with water, stir into stew to thicken.
- Garnish with chopped parsley before serving.
Notes
Ensure chicken is cut into uniform pieces for even cooking.
Experiment with herbs like basil or oregano for unique flavors.
Sauté onion and garlic for extra depth before adding other ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 580
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 24
- Cholesterol: 75