Instant Pot 10-Minute Chicken Stew
Try this Instant Pot 10-Minute Chicken Stew recipe, or contribute your own.
Try this Instant Pot 10-Minute Chicken Stew recipe, or contribute your own.
- 1 tbsp garlic powder
- 1/4 tsp red pepper flakes
- 1 tbsp minced onion
- 1 large onion (diced)
- 2 4-6oz raw chicken breasts
- 2.5 cups homemade vegetable broth
- 2 cups organic sweet potatoes or organic red baby potato
- 2 cups carrots (cut into large chunks)
- 2 cups celery (cut into large chunks)
- 1 tbsp parsley
- 2 tsp sea salt (less if you're using store bought veget
- Carbohydrate 3.61657786646434 g
- Cholesterol 0 mg
- Fat 0.0424745312696144 g
- Fiber 0.629875007658509 g
- Protein 0.555112969205486 g
- Saturated Fat 0.0136186458363394 g
- Serving Size 1 1 Serving (29g)
- Sodium 1.8354062506596 mg
- Sugar 2.98670285880583 g
- Trans Fat 0.0115171354226472 g
- Calories 16 calories
Step-by-step
- Add all of the ingredients to the Instant Pot, chicken on the bottom.
- Put the lid on and make sure the pressure valve is in the SEALING position.
- Using the display panel use the MANUAL setting and the +/- button to program the pot for 10 minutes.
- When the time is up open the pressure valve so it's in the VENTING position.
- Remove chicken and dice, then add it back to the pot and ENJOY!
Placing chicken on top of dense root vegetables inside a pressure cooker frequently results in scorched bottoms and undercooked poultry because direct heat contacts the base of the insert liner before liquids circulate. Preventing this operational failure requires strict adherence to layering protocols and moisture management. When adapting this dish, several technical adjustments ensure structural integrity.
- Position raw chicken directly against the stainless steel base to absorb intense bottom heat while allowing vegetables to steam above in the 2.5 cups of vegetable broth.
- Substitute sweet potatoes for red baby potatoes at a strict 1:1 volumetric ratio without altering cooking times, though starchy varieties will yield a thicker liquid than waxy tubers.
- Cut carrots and celery into uniform two-inch chunks so they soften evenly during the ten-minute pressure cycle without dissolving into mush.
- Reduce sea salt to one teaspoon if utilizing commercial broths instead of homemade stock to prevent over-concentration of sodium during the liquid reduction phase.
- Store leftovers in airtight glass containers within the refrigerator for up to four days, reheating gently on a stovetop over medium-low heat to avoid toughening the diced meat.
Pressure cookers trap steam efficiently, meaning liquid does not evaporate during the cooking cycle. Releasing pressure immediately via the venting position halts residual thermal carryover, preserving the structural bite of the carrots.
