Instant Pot Chicken Stew

This Instant Pot chicken stew is hearty, savory and total comfort food! This quick and easy recipe is great for the whole family. The leftovers are even better. Great for family dinners, meal prep, and both kids and adults!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 553 kcal per serving

Ingredients

1 tbsp - olive oil
3 - carrots
½ cup - white onion
½ tsp - black pepper
½ tsp - sea salt
2 cups - potatoes
1 ½ pounds - chicken
2 ½ cups - chicken broth
2 - bay leaves
1 tsp - garlic powder
1 tsp - onion powder
1 tsp - oregano
¼ tsp - dried thyme
2 tablespoons - tapioca flour
¼ cup - water

Instructions

First, press sauté on Instant Pot. Add in olive oil, chopped carrots, diced onions, pepper and sea salt.
Sauté on medium heat for 3 to 4 minutes or until veggies have softened slightly. Press cancel.
Then, add in all remaining ingredients except tapioca flour and water. Stir ingredients together.
Secure lid on Instant Pot. Move top valve to Seal. Pressure cook on high for 10 minutes.
When timer goes off, allow pressure to naturally release for 15 minutes. After 15 minutes, carefully move top valve to Vent and release remaining pressure. Press cancel or unplug.
In a small bowl, combine tapioca flour (or cornstarch) and water. Pour this mixture into the pot.
Stir until creamy. Remove bay leaves.
Finally, ladle stew into bowls. Serve!

Nutrition