And really, what is better than a warm bowl of stew on a cold night? This pressure cooker chicken stew is perfect when you want a dish that the whole family will love. Just place everything in your Instant Pot and you ‘ll end up with a flavorful stew that tastes like it’s been simmering on the stove all day but is ready in just 10 minutes!
What Kind of Chicken Should I Use?
You can use boneless chicken breast or thighs for this recipe. I usually use chicken breast, cut into neat cubes.
Can I Use Canned Tomatoes?
Yes, you can use canned crushed tomatoes or even canned whole or diced tomatoes for this recipe. You could also use ripe, fresh crushed tomatoes.
Can I Use Yellow Bell Pepper?
Yes! You can use orange, red, yellow, or green bell peppers for this recipe. Orange and yellow bell peppers will taste more similar to red bell peppers, while green bell peppers taste less sweet and more vegetal but still work. Use a mixture for a colorful stew!
One of the best things about this recipe is that it’s extremely flexible. You don’t need to measure out the vegetables exactly. You can use more or less of any of the vegetables based on your preferences and what you have on hand, and it will still turn out great!
The stew is delicious on its own—I like to serve it with some toasted bread on the side to soak up all the yummy broth. For a more complete meal though, you can serve this Instant Pot Chicken Stew with jasmine rice, brown rice, quinoa, or even pasta.
- 2 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- ¼ tablespoon cinnamon
- 1 pound chicken in cubes
- 2 carrots chopped
- 1 cup celery chopped
- 1 red pepper chopped
- 1 tablespoon basil dried
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 tablespoon tomato paste
- 1 can chicken stock (28 oz.)
- 2 tomatoes crushed
- ½ tablespoon thyme dried
- 1 tablespoon all spices
- Fresh coriander leaves to garnish
- Put the oil, onion, garlic and cinnamon in the Instant Pot and “Sauté” for 2 minutes.
- Add the chicken and the rest of ingredients to the Instant Pot and close the lid.
- Cook at high pressure for 10 minutes.
- When cooking time ends, wait for a natural pressure release.
- Once done, open the lid and stir a bit.
- Take it out and garnish with fresh coriander.