Description

This recipe is for a comforting chicken stew made in an Instant Pot with tender chicken, carrots, celery, potatoes, and kale. It is perfect for a cold day and can be served with bread or over rice.

Ingredients

Scale

1 yellow onion

1–3 cloves garlic

1 Tbsp chili paste or fresh chili – my favorite is Ají Amarillo

3 carrots

4 stalks celery

1 lbs yellow potatoes

1.5 lbs boneless skinless chicken thighs

1 Tbsp olive oil

2 cups chicken broth

2 sprigs thyme

2 Tbsp sour cream

1 Tbsp all-purpose flour

sea salt

pepper

2 cups kale, cut into bite-size pieces

1 lemon

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Instructions

Peel and chop all the vegetables and set them aside.
Set the Instant Pot to sauté mode and heat it up.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Add a drizzle of olive oil to the Instant Pot and brown the chicken in batches. Set the chicken aside once it’s browned.
Add the chopped onion, garlic, and chili paste to the Instant Pot and sauté until golden.
Add a splash of chicken broth to deglaze the bottom of the pot.
Add the chopped carrots, celery, potatoes, and browned chicken to the Instant Pot.
Pour 2 cups of chicken broth over everything and make sure all potatoes are submerged in the broth.
Add a few sprigs of fresh thyme on top and put the lid on.
Turn the valve to the sealing position and set the Instant Pot to 5 minutes on high pressure.
Let the Instant Pot release pressure naturally for 15 minutes, then release the remaining pressure manually.
In a small bowl, whisk together 2 tablespoons of sour cream or nut milk, 1 tablespoon of all-purpose flour, and a few tablespoons of broth until no lumps remain.
Pour the slurry into the Instant Pot and add a few handfuls of kale.
Turn the Instant Pot to sauté mode and stir the stew for a minute or two until it reaches your desired thickness and the kale has wilted.
Serve with a drizzle of lemon juice, if desired.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Instant Pot

Nutrition

Serving Size: 6
Calories: 281
Sugar: 5g
Sodium: 451mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Carbohydrates: 5g
Fiber: 4g
Protein: 24g
Cholesterol: 87mg