Instant Pot Chicken Stew
This Instant Pot chicken stew is my shortcut to the Brazilian frango ensopado I grew up with. Tender chicken breast, baby potatoes, and carrots in a savory tomato herb broth, with no cream or flour, ready in about 40 minutes.
Servings: 6 people
Ingredients
- 1 tbsp olive oil
- 1 ½ cup white onion chopped
- 3 cloves of garlic minced
- 1 pound boneless skinless chicken breasts 1 inch cubes
- 1 teaspoon dried Italian seasoning
- 1 tablespoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt plus more to taste
- 2 tablespoons coconut aminos or low sodium soy sauce
- 1 1/2 cups low sodium chicken broth
- ½ cup tomato sauce
- 2 large carrots chopped
- 2 cups baby potatoes cut in half
- 2 tablespoons fresh chopped parsley or chives optional
Instructions
- Preheat your Instant Pot using the SAUTÉ function. When the display says "Hot," add the olive oil and onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook for 1 more minute, until fragrant.
- Add the chicken and cook for 3 to 4 minutes, just until the outside is no longer pink. Pour in the chicken broth, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step helps prevent the BURN notice.
- Stir in the Italian seasoning, onion powder, salt, black pepper, and coconut aminos. Add the carrots and potatoes in an even layer on top of the chicken. Spoon the tomato sauce over the vegetables, and do not stir. Keeping the thick tomato sauce on top stops it from sinking and scorching on the bottom of the pot.
- Press CANCEL to turn off the sauté function. Place the lid on the pot and turn the pressure valve to the Sealing position. Select MANUAL or PRESSURE COOK on High Pressure and use the +/- buttons to set the time to 6 minutes. The pot will take about 10 minutes to come to pressure before the timer starts.
- When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the remaining pressure. Open the lid, give the stew a gentle stir, and taste before adding more salt. Garnish with fresh chopped parsley and serve.
Video
Notes
To store: You can tightly cover the chicken stew, once cooled, and store it in the fridge for up to 4 days.
To reheat: Reheat on the stovetop over medium heat until warmed through, adding a splash of broth if needed. You can also reheat it in the microwave.
To freeze: Store in freezer safe containers, leaving room at the top, and freeze for up to 3 months. The potatoes will be slightly softer after thawing.
To reheat: Reheat on the stovetop over medium heat until warmed through, adding a splash of broth if needed. You can also reheat it in the microwave.
To freeze: Store in freezer safe containers, leaving room at the top, and freeze for up to 3 months. The potatoes will be slightly softer after thawing.
Nutrition
Serving: 1/6 | Calories: 256kcal | Carbohydrates: 31g | Protein: 20g | Fat: 4g | Cholesterol: 49mg | Sodium: 747mg | Potassium: 337mg | Fiber: 5g | Sugar: 7g