Ingredients
Scale
- 4 chicken thighs
- 2 cups diced potatoes
- 1 cup carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt to taste
- Pepper to taste
Instructions
- Turn on the Instant Pot and select the sauté function.
- Add the onion and garlic, and sauté until fragrant.
- Add the chicken thighs and brown on both sides.
- Pour in the chicken broth.
- Add the potatoes, carrots, thyme, rosemary, salt, and pepper.
- Close the lid and set the pressure to high for 15 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Notes
- You can use chicken breast instead of thighs if preferred.
- Adjust the seasoning to your taste.
- Serve with bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: insta pot chicken stew, potato chicken stew, instant pot recipes