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A Simple Weeknight Chicken and Vegetable Stew

As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. Between school pick-ups, after-school activities, and the never-ending to-do list, the last thing I want to do is spend hours in the kitchen. That's why I've become a huge fan of one-pot meals, particularly those that can be easily prepped and cooked in my trusty Instant Pot. This recipe is a perfect example – a hearty and flavorful chicken and vegetable stew that’s ready in under 30 minutes!

The beauty of this dish lies in its simplicity. It’s a blank canvas for your creativity – feel free to adjust the vegetables based on what you have on hand. I often swap out the bok choy for spinach or kale, depending on what's freshest at the market. The miso paste adds a wonderful umami depth to the broth, while the sriracha provides a touch of spicy kick. You can easily adjust the amount of sriracha to suit your preference; my kids prefer a milder version, so I usually add just a dash.

This stew is incredibly versatile. It’s fantastic served over rice, quinoa, or even alongside a crusty loaf of bread for dipping. Leftovers are just as delicious the next day, making it perfect for meal prepping. The flavors meld beautifully overnight, intensifying the deliciousness. I often make a double batch on the weekend and have quick and easy lunches ready for the entire week.

Beyond its convenience, this recipe is also incredibly nutritious. It’s packed with protein from the chicken, along with a variety of vitamins and minerals from the colorful vegetables. It’s a well-balanced meal that leaves you feeling satisfied and energized, without the guilt of indulging in a heavy, processed meal. Plus, cleanup is a breeze – one pot, one less thing to wash at the end of a busy day.

This chicken and vegetable stew is more than just a meal; it's a testament to the power of simple, wholesome cooking. It's a recipe that celebrates the beauty of fresh ingredients and the efficiency of modern kitchen tools. It's a meal that I can confidently serve to my family, knowing that they're getting a healthy, delicious, and satisfying dinner, even on the busiest of weeknights. And, that's priceless.

Ingredients I often substitute or add:

• Vegetables: Feel free to experiment with other vegetables like broccoli, cauliflower, green beans, or mushrooms. The possibilities are endless!
• Protein: You can easily substitute the chicken thighs with chicken breasts, pork, or even tofu for a vegetarian option. Just adjust the cooking time accordingly.
• Broth: While chicken broth is my favorite, vegetable broth works just as well for a vegetarian option.
• Spice: Add a pinch of red pepper flakes for extra heat, or a dash of sesame oil for a more fragrant flavor profile.

Tips for Success:

• Don't overcrowd the pot: Make sure you have enough space for the ingredients to cook evenly.
• Adjust the seasonings: Taste and adjust the seasonings to your preference. Start with a small amount of sriracha and add more if you prefer a spicier stew.
• Shred the chicken properly: Make sure the chicken is shredded well to distribute the flavor throughout the stew.

This simple, flavorful, and healthy chicken and vegetable stew is a true weeknight winner. It's a testament to the fact that delicious, nutritious meals don't have to be complicated or time-consuming. So, next time you're short on time but craving a comforting and satisfying meal, give this recipe a try. I promise you won't be disappointed!

Step-by-step

• Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Saute setting until softened, about 5 minutes.
• Season chicken thighs with salt and pepper; add to the cooker. Pour in chicken broth.
• Seal and cook on the Soup setting for 7 minutes.
• Release pressure naturally for 10 minutes according to manufacturer's instructions.
• Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
• Remove chicken thighs and shred with 2 forks on a cutting board. Return to the cooker with the miso paste, garlic, soy sauce, ginger, and sriracha sauce.
• Cook and stir on the Saute setting until miso paste dissolves, about 5 minutes.
• Stir in cabbage and bok choy pieces; cook until softened, about 5 minutes.