Instant Pot Chicken & Potato Stew

Chicken thighs, potatoes and carrots in a gently herby, comforting broth.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1 tbsp vegetable oil
  • 700g skinless boneless chicken thighs, halved
  • 1 large onion, chopped
  • 2 carrots, cut into 2cm chunks
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 500ml hot chicken stock (1 stock cube)
  • 1 tsp dried mixed herbs
  • 1 bay leaf
  • 600g potatoes, peeled and cut into 3cm chunks
  • 100g frozen peas
  • Salt and black pepper to taste

Method

  1. Season the chicken. Select Sauté, heat the oil and brown the chicken for 3 minutes on each side. Transfer to a plate.

  2. Add the onion and carrots and cook for 3 minutes. Add the garlic and flour and cook for 1 minute.

  3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the mixed herbs, bay leaf, potatoes and chicken.

  4. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

  5. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

  6. Remove the bay leaf. Select Sauté, stir in the peas and simmer for 3 to 4 minutes. Season to taste, lightly crush a few potato chunks to thicken the broth, and serve.