Chicken Stew - Instant Pot

About this Recipe

The Instant Pot is a revolutionary cooking appliance that can be used as a rice cooker, pressure cooker, slow cooker and more. This kitchen appliance can make your favorite recipes up to 70 percent faster. If you are looking for the perfect family-friendly meal idea to cook in the Instant Pot, this chicken stew is just the thing to try. There is so much to love about this healthy dinner idea with chicken, celery, carrots, baby potatoes, butternut squash, yam, this chicken stew has everything you need for a balanced meal and its all done in one pot. This is an easy dinner idea to add to your list of favorites, and one the whole family is sure to love. It's not always easy to get dinner on the table, and the nice thing is the Instant Pot does most of the work for you, and it doesn't take that long to make.

Grandmothers’ Tips for cooking Chicken Stew in an Instant Pot:

1. Stay home when you are cooking with the instant pot. It is a high pressure cooker and so it is important to stay around. The great news is that meals are so quickly cooked that you would barely have time to go anywhere anyways!

2. Always use enough liquid in an Instant Pot. Instant Pots need 1 to 1.5 cups of liquid to get to and maintain pressure for cooking. You can use any kinds of liquid, but just be sure to use liquid.

3. Find the MAX FILL line on your Instant Pot and make sure that you keep your ingredients below this line.

4. Never put our face or skin above the lid when it is opening or the steam hole when it is being released.

5. NEVER force the lid open.

6. Locking the lid properly is important before any pressure cooking.

7. Refer your Instant Pot before cooking for more safety instructions.

8. Here is where we got our: Instant Pot

8. When buying a butternut squash, you want to look for squash that is very firm and heavy with fresh-looking stems. The skin of the butternut squash should be smooth and unblemished. The size doesn’t make a difference in the overall flavor, but butternut squash with long necks are usually easier to peel and break down.


Ingredients

(Print)

Makes: 4 Servings

1/2 chicken - 2 pound size, we used Portuguese Piri Piri chicken from our local butcher for an extra spicy kick

3 Tablespoon olive oil

1 onion, medium sized chopped

2 ribs celery, chopped

2 cloves garlic, we used Russian red

4 carrots, medium, washed, peeled if necessary and chopped into 1-inch chunks

12-16 baby potatoes, washed and cut in halves

1 small butternut squash, peeled and cut into cubes

1 small yam peeled and cut into cubes

2 cups white wine

1 cup chicken broth

1/4 cup pure lemon juice

1 four inch sprig rosemary left whole

4 fresh basil leaves chopped

1 fresh green onion, chopped

1/4 cup all purpose flour plus 1/2 teaspoon salt for the Gravy

1 teaspoon Kitchen Bouquet, optional - It browns the gravy

Directions

1. We used the Instant Pot for this recipe, you could also prepare in the same method and bake in a Dutch oven at 350 degrees F. for 1 1/2 hours.

2.Pour two tablespoons olive oil into the pot and put the instant pot onto sauté mode. Cook the onions, garlic and celery until tender. Add one tablespoon oil and place the chicken into the pot to braise on each side before adding the liquid. Add the lemon juice, white wine and chicken broth to the pot. Meanwhile, while braising the chicken, prepare the vegetables, peeling and chopping and put them into a bowl. After adding the liquid, add the prepared vegetables, rosemary, basil and green onion. Stir gently to combine.

3. Put the lid on. Make sure the valve is on SEALING position. Set on pressure cook for 12 minutes. (6 minutes per pound of chicken.) When cooked, let sit a few minutes then do a quick release method and remove the lid.

4. You can serve as is if you do not want to make a gravy and reserve the broth for soup but in this recipe we next put the chicken onto a tinfoil covered pan and placed it under the broiler in the oven to brown it up. Browning the chicken makes it visually so appealing.

5. To broil, just turn your oven to the broiling setting and put the chicken under the broiler. Keep an eye on it as it will brown in just a few minutes, rotate at least once.

6. While this is happening put about 1/2 cup of the broth in a bowl to cool down a bit.

To Make the Gravy:

1. Put 1/4 cup flour into a bowl and stir in the salt. Stir in the cooled down broth then half of the hot broth with a fork and keep adding the remaining broth until you have a nice creamy mixture. Stir well to get rid of any lumps.

2. Pour the mixture into a skillet on the stove-top and turn onto high heat. You will see it will start to thicken, use a whisk to keep mixing while the gravy is forming. Stirring is to keep it from scorching on the bottom and to keep it smooth.

4. Add all the remaining broth and cook stirring for a minute or two. Add 1 teaspoon Kitchen Bouquet if you want to brown the gravy and stir to combine. Pour the gravy through a sieve into a bowl and put into a gravy boat. This will eliminate any lumps. Serve the meal as is and pour the gravy on top OR you can now just turn it into a stew by stripping the meat off the bones and cutting into the vegetable mixture and gently stirring in the gravy to combine.

ENJOY!

Return to this Chicken Stew - Instant Pot recipe or check out more recipes at Grandmother's Kitchen

One of the best additions to your family-friendly meal ideas and easy dinner ideas is fresh herbs. When your kitchen is stocked with fresh herbs, you instantly become a better cook. There is just something about fresh herbs that make everything better, whether you are adding them into a healthy dinner idea or sprinkling them onto a finished recipe for added flavor and freshness. The key to using fresh herbs in your family-friendly recipe is keeping them fresh.

Confused about the difference between yams and sweet potatoes? You're not the only one. Yams and sweet potatoes often look identical, but not to worry because they are the same. Most of the yams that you see in grocery stores are orange-fleshed sweet potatoes. The reason for this is because Louisiana sweet potato growers have marketed their orange-fleshed as yams to distinguish from other states' produce in the 1930s, and after that, the name stuck.

When you buy some fresh basil, or rosemary and put it in the fridge, it more often than not will start to wilt right away. Most people can relate at the disappointment of going to use fresh herbs, only to find that they are too wilted, and have to be thrown away. The good news is that properly storing fresh herbs is easier than you think.

Fresh herbs go bad in the fridge for a few different reasons. Too much moisture on the fresh herb leaves can make them turn slimy, while too little moisture can have the opposite effect and cause them to dry out. Also, excess light on fresh herbs can turn them yellow, and excess oxygen may turn them brown. The key to fresh herb's is having the right amount of moisture, temperature, light, and oxygen.

By properly storing your fresh herbs they should last between two to three weeks and sometimes longer. For starters, you want to wash your fresh herbs before using by running the bunch under cold running water and then dry then well, set them onto paper towels or gently blot out any remaining moisture; you can also give them a spin in the salad spinner.

Depending on the type of herb, either soft (basil, parsley, cilantro) or hard (rosemary, thyme, sage they will be stored differently. Soft herbs should be treated like a vase of flowers, put in a glass with cool water, with the ends trimmed. Change the water every two days to keep fresh. Basil should be left out on the counter in a glass of water at room temperature, as the leaves will turn black if they are refrigerated. The soft herbs in the fridge should be loosely covered with a plastic bag.

Hard herbs should be loosely wrapped in a damp paper towel. Store them in an airtight container or a resealable bag in the crisper drawer.



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