This recipe is my go-to when I want a delicious, hearty, and surprisingly easy meal. I developed it after a particularly hectic week (let's just say, adulting is hard!), and it's become a staple in my kitchen. It's perfect for a cozy night in or a casual weeknight dinner. Plus, the roasted vegetables add a lovely depth of flavor that elevates the entire dish.
The beauty of this recipe lies in its simplicity. The Instant Pot does most of the work, leaving you with more time to relax and enjoy the process—or maybe just catch up on your favorite Netflix show. I find that the combination of tender chicken, perfectly roasted vegetables, and flavorful broth is incredibly satisfying. And it's easily customizable. Feel free to experiment with different herbs and spices to make it your own!
Required Equipments
- 6-quart Instant Pot
- Large bowl
- Cutting board
- Chef's knife
- Wooden spoon
- Colander
Instant-Pot-Chicken-Stew-with-Roasted-Vegetables
This Instant Pot Chicken Stew with Roasted Vegetables is a comforting and flavorful meal that's surprisingly easy to make. The roasted vegetables add a delicious depth of flavor, and the Instant Pot ensures tender chicken every time.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, preheat your oven to 400°F (200°C). This is crucial for perfectly roasted veggies!
- Next, prep your vegetables. Peel and chop 2 large carrots, 2 large potatoes (Yukon Gold or russet work well), and 1 large onion into roughly 1-inch pieces. Toss them with 2 tablespoons of olive oil, salt, and pepper. Season generously—don't be shy!
- Spread the veggies on a baking sheet and roast them for about 20-25 minutes, or until they're tender and slightly browned. Keep an eye on them so they don't burn. You want that slightly caramelized goodness!
- While the veggies are roasting, it's time for the chicken. Season about 1.5 pounds of bone-in, skin-on chicken pieces (thighs and drumsticks are my personal fav!) with salt, pepper, and paprika. Give them a good rub!
- Set your Instant Pot to the 'Sauté' function. Once it's hot, add 1 tablespoon of olive oil to the pot. Brown the chicken pieces on all sides. This step adds so much flavor; don't skip it!
- Once the chicken is nicely browned, add 4 cups of chicken broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary to the Instant Pot. Stir everything together.
- Carefully add the roasted vegetables to the pot. Make sure everything is nicely submerged in the broth. If not, add a little more broth. Don't overfill, tho!
- Close the lid of your Instant Pot and set the valve to 'Sealing'. Cook on high pressure for 15 minutes. After the timer goes off, allow for a natural pressure release for 10 minutes before carefully quick-releasing any remaining pressure.
- Once the pressure is released, carefully open the lid. Give the stew a taste and season with more salt and pepper, if needed. A squeeze of lemon juice adds brightness, but this is totally optional!
- Serve hot and enjoy your amazing, comforting, and totally foolproof chicken stew!
📝 Notes
- For extra flavor, consider adding a bay leaf or a splash of white wine to the stew.
- If you prefer a thicker stew, you can mash some of the potatoes before serving.
- Feel free to adjust the seasoning to your preference. I'm a sucker for a good amount of pepper!
🍎 Nutrition
Calories: 350 kcal
Protein: 30g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Calcium: 100mg
