Ingredients:

  • 2 lbs (900g) chicken thighs, boneless and skinless, chopped into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 2 medium potatoes, diced (Yukon Gold or Red work well)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 teaspoon lemon juice (optional, for brightness)
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. Plug in your Instant Pot and select the Sauté function. Allow it to heat for about 3-4 minutes.
  2. Add 1 tablespoon of olive oil to the pot. Once hot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant, stirring occasionally.
  3. Add the chicken thighs to the pot. Sauté for another 5 minutes until the chicken is no longer pink, stirring occasionally.
  4. Stir in the sliced carrots, celery, diced potatoes, and green beans. Add the chicken broth, making sure to scrape any browned bits from the bottom of the pot.
  5. Add dried thyme, dried rosemary, bay leaf, and salt and pepper to taste. If desired, squeeze in 1 teaspoon of lemon juice for added brightness.
  6. Close the lid of the Instant Pot and make sure the valve is set to Sealing. Select the Manual or Pressure Cook setting and set the timer for 10 minutes.
  7. Once the cooking time is complete
  8. Carefully open the lid. Stir the stew gently and check for seasoning, adjusting with more salt, pepper, or lemon juice as preferred. Remove the bay leaf.
  9. Ladle the chicken stew into bowls and garnish with fresh chopped parsley if desired. Enjoy!