Instant Pot Chicken Stew
Ingredients
-
1
tsp
dried thyme
-
1
tsp
rubbed sage
-
1
tsp
salt
-
½
tsp
pepper
-
1
tbsp
olive oil
-
½
onion
chopped (3/4 cup)
-
1
clove
garlic minced
-
2½
cups
chicken broth
-
1½
lbs
potatoes peeled and chopped
-
½
lb
carrots chopped
-
½
lb
green beans chopped
-
1½
lbs
chicken breast
-
3
tbsp
arrowroot starch
-
3
tbsp
water
-
to taste
Fresh herbs for garnish (optional)
Instructions
- Mix thyme, sage, salt, and pepper in a bowl.
- Set the Instant Pot to Saute and add olive oil.
- Saute onion for 2 minutes, then add garlic, chicken broth, potatoes, carrots, green beans, and half of the seasoning mixture.
- Place chicken on top and sprinkle with the remaining seasoning.
- Cover the pot, set to Sealing, and cook on manual high pressure for 10 minutes.
- After cooking, let the pressure release naturally for 5 minutes, then vent remaining pressure.
- Check chicken temperature to ensure it has reached 165 degrees.
- Remove chicken and vegetables from the pot.
- Chop the chicken into bite-sized pieces.
- Mix arrowroot starch with water, then whisk into the broth in the pot until thickened.
- Return chicken and vegetables to the pot, stir, and garnish with fresh herbs if desired before serving.
Nutrition Facts (estimated)
Servings
6
Calories
267
Total fat
6g
Total carbohydrates
26g
Total protein
29g
Sodium
918mg
Cholesterol
73mg
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