Today I will be showing you how to make chicken stew in an Instant Pot. Now before I start with the recipe let me be clear that this is not a sponsored video. I love my Instant Pot and use it daily so I thought of sharing this recipe. You can even follow this the same recipe using a regular pressure cooker. So let’s get started.Here I have taken some celery, I have roughly chopped large onion, some garlic, and ginger.Today I will be using my handy dandy food processor to speed up everything but you can easily do this manually with your knife. I have taken bone-in skin-on chicken thighs.I have cleaned and washed them. Dab them very well with a paper towel to soak up all that water as we are going to brown these chicken and for that, you need to pat them very dry.Then I sprinkled salt and black pepper on both sides. Now coming to the Instant Pot. Press on saute function, then press adjust and set it on more. Once the Instant Pot says hot, add 2 tablespoons oil to the inner pot. Remember to heat up your oil or else the chicken will be sticking to the pot. You should feel that heat by placing your hand above the pot.
Ingredients required for making this Instant Pot Chicken Stew
* Celery - 2 sticks/65 gm/2.3 oz
* Onion - 1 large / 195 gm / 7 oz
* Garlic - 20 gm / 0.7 oz/ about 9 large cloves
* Ginger - 20 gm / 1 & 1/2 inch length
* Potatoes - 2 large / 278 gm / 9.8 oz
* Carrot - 3 medium / 190 gm /6.7 oz
* Bone in skin on chicken thighs ( you can even use drumsticks or a combination of both ) - 823 gm/1.8 lb
*Tomato paste - 1 tablespoon. Can even use 2 tablespoons of tomato puree or 1/2 cup of crushed canned tomatoes or 2 fresh tomatoes.
* Onion powder - 1 teaspoon
* Garlic powder - 1 teaspoon
* Dry Italian seasoning - 1 tablespoon. You can even use dried oregano if you do not have Italian seasoning. Use 1 teaspoon if using oregano
* Salt - to taste
* Black pepper - freshly ground about 1/2 teaspoon
* Brown Sugar - 1 teaspoon (optional)
* Dry bay leaf - 1 (optional)
* Cinnamon stick - 1 (optional)
Both bay leaf and cinnamon stick adds a nice flavor to the stew.
* Warm Chicken broth - 3 cups .Can even use plain water if that is more convenient for you but chicken broth gives an extra flavor.
* All purpose flour(plain white flour) - 2 tablespoons
* Cold milk - 2/3 rd cup / 150 ml.
* Fresh sprig of thyme (optional)
Now that my oil has turned hot I added the chicken one by one with the skin side down. Lay them in a single layer. Do not overcrowd the pot as that will not brown the chicken but steam it. So fry the chicken in batches if they do not fit in one go. Wait for a few minutes and allow the chicken to brown up. If you see you cannot turn and the chicken is sticking then please do not panic. It means it's not yet time to turn so be a bit patient here.After a few minutes, you will see you can beautifully lift the pieces. See how nicely they have browned up, this is the color I was looking for as this will give tons of flavor to the stew. Give it a few more minutes on the other side, then take them out on a plate and fry the next batch.
The cinnamon stick gives a nice flavor to the stew so I always add it. Next add the chopped celery, onions, ginger, and garlic. Stir them just for a minute.Here I have some tomato paste. This adds a nice depth of flavor. You can even use tomato puree or fresh tomatoes if that is more convenient for you. Then coming to the dry spices, someday Italian seasoning, garlic powder, onion powder, and a little bit of brown sugar to balance the flavor. You can use plain regular sugar as well. Sugar is totally optional and you can leave it out if you choose to. Next, I added just a tablespoon of balsamic vinegar.You can use any type of vinegar or you can even sprinkle some lemon juice. If you use lemon juice adds at the very end once the stew is done.
Coming to the vegetables. Here I have some potatoes which I have cut lengthwise, then I have taken carrots and turnips. You do not have to use turnips if you do not like them.You can use any type of hard vegetables. Whatever vegetables you use cut them into large chunky pieces so that they can hold onto their shape at the end. I added some salt and freshly ground black pepper. Just give a mix. Next, I added 3 cups of warm chicken broth. Adding warm liquid speeds up the cooking process in the Instant Pot and it comes up to full pressure quickly, so I always use warm liquid while cooking in my Instant Pot. Move your spoon all around the sides to scrape down anything sticking to the pot. Then place the fried chicken on top keeping the skin side facing up. I tucked in a sprig on thyme but this is totally optional. Close the lid of your Instant Pot and set it on sealing position.Then press cancels to switch off the saute function. Press manual and set the timing to 20 minutes. As the chicken is getting cooked you need to do another thing.
You need 2 tablespoons of plain flour and ⅔ of a cup of cold milk.Add very little milk to the flour and mix very well till you get a smooth paste. Do not add the milk all in one go in the beginning as in that way it will be very difficult to get rid of the lumps.For any kind of instant pot recipes that call for adding a thickener and it after pressure cooking or else the thickener may settle at the bottom of the pot and the instant pot will display the burn function on the screen and it will be turned off. Okay, so once you get this smooth paste then only add rest of the milk.The Instant Pot is also done with pressure cooking. I usually switch it off by pressing the cancel button and allow it to release its pressure naturally. Once the pin goes down you will know all the pressure has been released and you can open it up. I discarded the thyme.
Now again put the saute function back on. Take out all the chicken pieces one by one.Do a taste test at this point and adjust the seasonings. Then with one hand slowly add the milk and flour mix and with your other hand stir the gravy. Let it get boiled for about 5 minutes so that the flour gets well cooked. Soon you will see the gravy will start to thicken up. I added back the chicken to the pot. Discard the cinnamon stick and bay leaf before serving.
Ingredients required for making this Instant Pot Chicken Stew
* Celery - 2 sticks/65 gm/2.3 oz
* Onion - 1 large / 195 gm / 7 oz
* Garlic - 20 gm / 0.7 oz/ about 9 large cloves
* Ginger - 20 gm / 1 & 1/2 inch length
* Potatoes - 2 large / 278 gm / 9.8 oz
* Carrot - 3 medium / 190 gm /6.7 oz
* Bone in skin on chicken thighs ( you can even use drumsticks or a combination of both ) - 823 gm/1.8 lb
*Tomato paste - 1 tablespoon. Can even use 2 tablespoons of tomato puree or 1/2 cup of crushed canned tomatoes or 2 fresh tomatoes.
* Onion powder - 1 teaspoon
* Garlic powder - 1 teaspoon
* Dry Italian seasoning - 1 tablespoon. You can even use dried oregano if you do not have Italian seasoning. Use 1 teaspoon if using oregano
* Salt - to taste
* Black pepper - freshly ground about 1/2 teaspoon
* Brown Sugar - 1 teaspoon (optional)
* Dry bay leaf - 1 (optional)
* Cinnamon stick - 1 (optional)
Both bay leaf and cinnamon stick adds a nice flavor to the stew.
* Warm Chicken broth - 3 cups .Can even use plain water if that is more convenient for you but chicken broth gives an extra flavor.
* All purpose flour(plain white flour) - 2 tablespoons
* Cold milk - 2/3 rd cup / 150 ml.
* Fresh sprig of thyme (optional)
Now that my oil has turned hot I added the chicken one by one with the skin side down. Lay them in a single layer. Do not overcrowd the pot as that will not brown the chicken but steam it. So fry the chicken in batches if they do not fit in one go. Wait for a few minutes and allow the chicken to brown up. If you see you cannot turn and the chicken is sticking then please do not panic. It means it's not yet time to turn so be a bit patient here.After a few minutes, you will see you can beautifully lift the pieces. See how nicely they have browned up, this is the color I was looking for as this will give tons of flavor to the stew. Give it a few more minutes on the other side, then take them out on a plate and fry the next batch.
The cinnamon stick gives a nice flavor to the stew so I always add it. Next add the chopped celery, onions, ginger, and garlic. Stir them just for a minute.Here I have some tomato paste. This adds a nice depth of flavor. You can even use tomato puree or fresh tomatoes if that is more convenient for you. Then coming to the dry spices, someday Italian seasoning, garlic powder, onion powder, and a little bit of brown sugar to balance the flavor. You can use plain regular sugar as well. Sugar is totally optional and you can leave it out if you choose to. Next, I added just a tablespoon of balsamic vinegar.You can use any type of vinegar or you can even sprinkle some lemon juice. If you use lemon juice adds at the very end once the stew is done.
Coming to the vegetables. Here I have some potatoes which I have cut lengthwise, then I have taken carrots and turnips. You do not have to use turnips if you do not like them.You can use any type of hard vegetables. Whatever vegetables you use cut them into large chunky pieces so that they can hold onto their shape at the end. I added some salt and freshly ground black pepper. Just give a mix. Next, I added 3 cups of warm chicken broth. Adding warm liquid speeds up the cooking process in the Instant Pot and it comes up to full pressure quickly, so I always use warm liquid while cooking in my Instant Pot. Move your spoon all around the sides to scrape down anything sticking to the pot. Then place the fried chicken on top keeping the skin side facing up. I tucked in a sprig on thyme but this is totally optional. Close the lid of your Instant Pot and set it on sealing position.Then press cancels to switch off the saute function. Press manual and set the timing to 20 minutes. As the chicken is getting cooked you need to do another thing.
You need 2 tablespoons of plain flour and ⅔ of a cup of cold milk.Add very little milk to the flour and mix very well till you get a smooth paste. Do not add the milk all in one go in the beginning as in that way it will be very difficult to get rid of the lumps.For any kind of instant pot recipes that call for adding a thickener and it after pressure cooking or else the thickener may settle at the bottom of the pot and the instant pot will display the burn function on the screen and it will be turned off. Okay, so once you get this smooth paste then only add rest of the milk.The Instant Pot is also done with pressure cooking. I usually switch it off by pressing the cancel button and allow it to release its pressure naturally. Once the pin goes down you will know all the pressure has been released and you can open it up. I discarded the thyme.
Now again put the saute function back on. Take out all the chicken pieces one by one.Do a taste test at this point and adjust the seasonings. Then with one hand slowly add the milk and flour mix and with your other hand stir the gravy. Let it get boiled for about 5 minutes so that the flour gets well cooked. Soon you will see the gravy will start to thicken up. I added back the chicken to the pot. Discard the cinnamon stick and bay leaf before serving.
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