Cooking

Chicken Stew

It’s raining here in eastern NC – which means that it’s a perfect day for stew!

This recipe is so easy to make in the Instant Pot – and since I purchased all I needed from Aldi, it is a budget friendly recipe as well.

I made this meal with the intention of serving leftovers tomorrow, so you can adjust serving size as needed.

I cooked my whole chicken yesterday in the instant pot and pulled the meat off the bones.

I cooked 2 pounds of carrots, 2 small onions, 2 bay leaves, thyme, salt, pepper and a couple cloves of garlic in the Instant Pot on the saute function just until the onions started to turn translucent.

Then I added a couple spoonfuls of flour and cooked for a few minutes, still on saute.

I added my cooked chicken, and a carton of vegetable stock. (You may need to supplement with water, like I did to cover.)

Then – just hit the stew button, and let it go!

I let the pot release the steam naturally when it was done.

At this point, I had to add to some cornstarch/water mixture to thicken, because mine was a lot thinner than what I was wanting. (To get it up to a boil, I just put my IP back on saute, and watched it VERY closely so the bottom didn’t burn.) This is just personal preference though. I also made this early in the day, so I kept it in the Instant Pot on the slow cooker setting for a couple of hours.

I like to serve in a salad bowl along side mashed potatoes and rolls.

Yum!

 

Ingredients :

4 cups cooked chicken

2 lbs carrots – trimmed, peeled, and roughly chopped

2 small onions, or 1 large roughly chopped

2 cloves of garlic (or to taste) finely chopped

salt, pepper and dried thyme to taste

a carton of vegetable stock

a couple spoonfuls of flour

water, if desired

 

  • Combine carrots and onions with oil of choice in the base of an instant pot.
  • Set to saute, and watch closely so that the bottom doesn’t burn.
  • Season as desired.
  • Cook until the onions are translucent.
  • Add the garlic and cook for a minute.
  • Sprinkle with a couple spoonfuls of flour, and let cook for a couple minutes to reduce floury taste.
  • Add the stock, and the chicken. Cover with water.
  • Set the IP to sealing and hit the stew function. (Mine was default at 35 minutes.)
  • I let it release the pressure naturally for about 20 minutes.
  • Mine was a lot thinner than I wanted, so I brought up it up to a bubble and added a cornstarch/water mix to thicken pretty significantly.
  • I let mine hang out on the slow cook function until I was ready to serve.
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Author

Renee
reneecupp@gmail.com

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