Instant Pot Chicken Stew: Easy, Hearty, and Comforting One-Pot Meal

Ingredients:

• 8 Chicken Thighs – boneless and skinless
• 1 tbsp Olive Oil – divided
• 1 large Onion – diced
• 2 ribs Celery – diced
• 2 medium Carrots – peeled and diced
• 2 cloves Garlic – peeled and grated
• 2 tbsp All-Purpose Flour (Plain Flour) – gluten-free blend if required
• 2 medium Potatoes – peeled and diced
• 3 cups Chicken Stock – or vegetable stock/bouillon
• 5 sprigs Thyme
• 2 Bay Leaves
• Sea Salt and Black Pepper to taste

Preparation:

Switch on your Instant Pot and select the sauté setting. Season the chicken thighs generously with sea salt and black pepper. Add olive oil to the pot and sear the chicken until golden brown on the outside. You may need to work in batches to avoid crowding the pot. Add the diced onion, celery, carrots, and garlic, stirring until combined. Sprinkle the flour over the vegetables and stir to ensure it’s well mixed, preventing lumps when adding the broth. Add the diced potatoes and chicken stock, stirring again. Toss in the thyme sprigs and bay leaves, then season once more. Close the lid and cook on manual high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove the bay leaves, shred the chicken using two forks, and serve hot. This Instant Pot Chicken Stew is perfect for a cozy, satisfying meal!

Enjoy this flavorful, one-pot wonder that’s packed with tender chicken, hearty vegetables, and rich flavors. It’s a family-friendly recipe that’s both quick and easy to make, ideal for busy weeknights or lazy weekends.