Instant Pot Chicken and Potato Stew

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Instant Pot Chicken and Potato Stew

Instant Pot Chicken and Potato Stew

Olena Osipov at ifoodreal.com
Busy day? Try this easy, one-pot, 30 minute dinner recipe that is quick and healthy!
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Prep Time 10 minutes
Cook Time 20 minutes
Course 30 Minutes or Less
Servings 6
Calories 394 kcal

Equipment

  • Instant Pot

Ingredients
 

  • 2 Pounds Chicken pieces whole
  • 3 Pounds Alsum potatoes cubed
  • 1 Large Onion chopped
  • 2 Large Carrots sliced
  • 1 Sprig Fresh rosemary or 1 tablespoon dried rosemary
  • 3 Bay leaves
  • 1 ½ Teaspoons Salt
  • Ground pepper to taste
  • 1 Cup Water
  • 2 Cloves Garlic grated
  • 1 Bunch Dill, Italian parsley or green onion finely chopped

Instructions

  •  In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
  • Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.
  • After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
  • Add garlic and fresh herbs. Stir gently. Separate meat off the bone at same time. It helps to divide meat more evenly among the family members.
  • Serve warm – add kale or greens to the tops of your dish to make it even healthier or pair with your favorite salad.
  • Store: Refrigerate in an airtight container for up to 5 days.
  • Make Ahead: In a large container with a lid or a bowl, add potatoes and pour water on top (prevents them from browning). Add remaining ingredients except herbs and garlic on top. Cover and refrigerate for up to 2 days. Transfer all the contents into a pressure cooker when ready and cook as per recipe's instructions.

Notes

  • Kinds of chicken that work: thighs, breast, drumsticks, cut up whole chicken.
  • For frozen chicken keep same cook time, make sure chicken pieces are separated and know Instant Pot will take longer to come to pressure.
  • Russet potatoes will fall apart more – use if you like more chicken stew like dish.
  • Yellow, red and especially baby potatoes will stay whole better.
  • If you really want your potatoes to stay whole as much as possible, place chicken on a trivet and potatoes on top so they are not sitting in liquid.
  • Substitute rosemary with dried oregano, thyme or Italian seasoning.
  • If you don’t have fresh herbs, it will still be delicious with dried herbs

Nutrition

Serving: 1servingCalories: 394kcalCarbohydrates: 44gProtein: 19gFat: 11gSaturated Fat: 3gCholesterol: 54mgSodium: 663mgPotassium: 1184mgFiber: 6gSugar: 4gVitamin A: 3529IUVitamin C: 49mgCalcium: 53mgIron: 3mg