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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.
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.