Instant Pot Chicken Stew

Instant Pot Chicken Stew

1.5 lb chicken preferably with skin on (about 5-6 pieces, thighs and leg pieces are best)
2 onions chopped
2 to matoes chopped
1 lb baby potatoes halved
3 carrots cut into ½ inch pieces
3 celery stalks cut into chunks
5 cloves garlic minced
Salt and pepper to taste
1 bay leaf

  • Add chicken pieces (thighs and legs with skin on) into the pot along with onions, tomatoes, potatoes, carrots, celery stalks, garlic, salt and pepper, bay leaf, rosemary leaves, worscestershire sauce and little chicken stock or water into the pot.
  • Put the lid on and make sure the pressure valve is in sealing position. Use manual setting and adjust timer to 10 minutes. Remember instant pot will take time to build pressure, about 20 minutes. Only after that the cooking timer will start.
  • Once cooking time is over, allow instant pot to sit for 10 minutes (Natural pressure release).
  • etc

  • For Full Instruction:

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