Let’s talk about a wholesome meal that’s not just delicious but also a nutrition-packed hug for you and your loved ones! This Instant Pot Chicken Stew is a fantastic meal for those chillier days ahead.
This stew is a powerhouse of nutrients: lean protein from chicken, an array of vibrant vegetables and a flavourful broth bursting with vitamins and minerals. It’s a balanced meal that caters to both your body’s needs and your taste buds!
Not only do we love the nutrition profile of this recipe, but it’s a convenient one-pot wonder, saving you time and dishes. It’s also super versatile, meaning you can sneak in those extra veggies that your kids might otherwise avoid, or, you can customize it to include ones you know they love.
This stew nourishes your physical health, while also feeding the soul. Sharing a nourishing meal with loved ones, or even enjoying it on your own, can be a form of self-care, try it out today!
- 1 yellow onion
- 1-3 cloves garlic
- 1 Tbsp chili paste or fresh chili – my favorite is Ají Amarillo
- 3 carrots
- 4 stalks celery
- 1 lbs yellow potatoes
- 1.5 lbs boneless skinless chicken thighs
- 1 Tbsp olive oil
- 2 cups chicken broth
- 2 sprigs thyme
- 2 Tbsp sour cream
- 1 Tbsp all-purpose flour
- sea salt
- 2 cups kale, cut into bite-size pieces
- 1 lemon
- Peel and finely chop onion and garlic. Peel and chop carrots. Chop celery. Peel and cut potatoes into bite-size pieces. Set aside.
Press the sauté button and set it to high. In the meantime, cut the chicken into bite-size pieces.
Once the Instant Pot’s display says hot, add a drizzle of olive oil and brown the chicken in batches. At least 3 batches. Do not add all chicken at once! Season the chicken with sea salt and pepper to taste while it’s browning.
Once the chicken is browned, set it aside and add onion, garlic, and chili paste to the Instant Pot and sauté until lightly brown. Use a wooden spoon to scrape off the stuck-on chicken bits.
Add a splash of chicken stock to deglaze the bottom, then add chopped vegetables, browned chicken, chicken stock, and thyme to the pot and ensure the potatoes are all submerged in the broth.
Put on the lid, set the valve to the sealing position, and set the Instant Pot to 5 minutes on high pressure.
Let pressure release naturally for 15 minutes, then release the remaining pressure manually.
Take 3-4 Tablespoons of broth out of the pot and add to a small bowl. Add sour cream and flour to the broth and whisk until super smooth and no more lumps can be seen.
Add the slurry to the stew, together with the kale. Hit the sauté button to get everything back to a boil and stir for about 2 minutes or until the stew reaches your desired creaminess.
Serve on its own, with a piece of bread, or over rice. Drizzle with lemon juice if desired.
Recipe from Green Healthy Cooking.