Instant Pot 10-Minute Chicken Stew
Try this Instant Pot 10-Minute Chicken Stew recipe, or contribute your own.
Try this Instant Pot 10-Minute Chicken Stew recipe, or contribute your own.
- 1 tbsp garlic powder
- 2 cups celery diced
- 1 large onion diced
- 1/4 tsp red pepper flakes
- 1 tbsp minced onion
- 2.5 cups homemade vegetable broth
- 1 tbsp parsley
- 2 (4-6oz) raw chicken breasts
- 2 cups organic sweet potatoes or organic red baby potatoe cubed
- 2 cups carrots diced
- 2 tsp sea salt (less if you're using store bought vegeta
- Carbohydrate 64.365667198786 g
- Cholesterol 0 mg
- Fat 1.34264718761769 g
- Fiber 16.3892500340301 g
- Protein 8.53527781523292 g
- Saturated Fat 0.315871875018036 g
- Serving Size 1 1 recipe (761g)
- Sodium 354.452437503958 mg
- Sugar 47.9764171647559 g
- Trans Fat 0.324162812535883 g
- Calories 284 calories
Step-by-step
- Add all of the ingredients to the Instant Pot, chicken on the bottom.
- Put the lid on and make sure the pressure valve is in the SEALING position.
- Using the display panel use the MANUAL setting and the +/- button to program the pot for 10 minutes.
- When the time is up open the pressure valve so it's in the VENTING position.
- Remove chicken and dice, then add it back to the pot and ENJOY!
Placing chicken breasts on top of dense root vegetables inside a sealed pressure cooker guarantees unevenly cooked meat because direct steam circulation is blocked. Raw poultry requires direct contact with the inner pot base to conduct heat efficiently while liquids vaporize around it. Layering diced carrots, cubed sweet potatoes, and onions directly over the meat shields it from proper thermal transfer, resulting in rubbery protein exterior fibers. Proper technique demands raw chicken rest at the very bottom of the stainless steel insert, submerged partially in the 2.5 cups of vegetable broth, before stacking dense aromatics above.
Managing Liquid Volume and Salinity
Low-profile electric cookers require a strict minimum of 1 cup of thin liquid to generate adequate steam pressure without triggering burn warnings. Homemade vegetable broths vary wildly in sodium content, meaning the specified 2 teaspoons of sea salt must be adjusted downward if substituting commercial brines containing more than 500 milligrams of sodium per cup. Red pepper flakes and garlic powder distribute evenly throughout the aqueous phase during the 10-minute high-pressure cycle, infusing the diced celery and minced onion without requiring prior sautéing.Texture Control Through Pressure Release
Starch degradation in sweet potatoes and red baby potatoes accelerates rapidly under 15 psi of pressure, meaning extended natural releases turn cubed tubers into mush. Quick-venting the pressure valve immediately after the 10-minute timer expires halts internal thermal cooking, preserving structural integrity in the carrots and potatoes. Removing the cooked chicken breasts to a cutting board allows internal juices to redistribute for exactly 3 minutes before dicing and returning the meat to the simmering broth.
