Instant Pot Chicken & Vegetable Casserole

Chicken thighs and winter vegetables in a light, herby gravy, finished with peas.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
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 celery sticks, sliced
  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 1 tbsp tomato purée
  • 400ml hot chicken stock (1 stock cube)
  • 1 tsp dried thyme
  • 1 bay leaf
  • 150g 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, carrots, celery and leek and cook for 4 minutes. Add the garlic, flour and tomato purée 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 thyme and bay leaf, then return the chicken to the pot.

  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 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  6. Remove the bay leaf. Select Sauté, stir in the frozen peas and simmer for 3 to 4 minutes until the sauce has thickened slightly. Season to taste and serve.