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Description
Tender chicken thighs blend with carrots, celery, and kale in this Instant Pot Chicken Stew. The comforting aroma of thyme and lemon adds depth, while a hint of chili paste provides a subtle kick. Ideal for a quick, hearty meal that satisfies the whole family.
Ingredients
- yellow onion, 1
- cloves garlic, 1-3
- chili paste or fresh chili (my favorite is Ají Amarillo), 1 Tbsp
- carrots, 3
- stalks celery, 4
- yellow potatoes, 1 lbs
- boneless skinless chicken thighs, 1.5 lbs
- olive oil, 1 Tbsp
- chicken broth, 2 cups
- sprigs thyme, 2
- sour cream, 2 Tbsp
- all-purpose flour, 1 Tbsp
- sea salt
- pepper
- kale, cut into bite-size pieces, 2 cups
- lemon, 1
Instructions
- Begin by peeling and finely chopping the onion and garlic. Next, peel and chop the carrots, chop the celery, and peel and cut the potatoes into bite-sized pieces. Set these aside.
- Activate the sauté function on the Instant Pot and set it to high. While it heats up, cut the chicken into bite-sized pieces.
- When the display indicates that the Instant Pot is hot, drizzle in some olive oil and brown the chicken in several batches, at least three. Avoid adding all the chicken at once! Season the chicken with sea salt and pepper while it cooks.
- After browning the chicken, remove it and add the onion, garlic, and chili paste to the Instant Pot. Sauté until they are lightly browned, using a wooden spoon to scrape up any browned bits from the bottom.
- Pour in a splash of chicken stock to deglaze the pot, then incorporate the chopped vegetables, browned chicken, remaining chicken stock, and thyme, ensuring the potatoes are fully submerged in the broth.
- Secure the lid, set the valve to sealing, and program the Instant Pot to cook on high pressure for 5 minutes.
- Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
- Remove 3-4 tablespoons of broth from the pot and place it in a small bowl. Mix in the sour cream and flour, whisking until the mixture is completely smooth with no lumps.
- Stir the slurry into the stew along with the kale. Activate the sauté function again to bring everything back to a boil, stirring for about 2 minutes or until the stew reaches your preferred creaminess.
- Serve the stew on its own, with a slice of bread, or over rice. If desired, drizzle with lemon juice before serving.
Notes
TECHNIQUE TIP: For a thicker stew, ensure to sauté the flour with the olive oil and vegetables before adding the broth.
STORAGE: Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: International
Nutrition
- Serving Size: 6
- Calories: 403 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.03 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 165 mg
