There’s nothing quite like a warm, comforting bowl of stew to make you feel right at home. But who has time to simmer a pot on the stove for hours? Enter the magic of the Instant Pot! This recipe transforms a whole chicken and a handful of fresh vegetables into a rich, nourishing stew that tastes like it’s been cooking all day. It’s the perfect, soul-soothing meal for a busy weeknight, delivering fall-off-the-bone chicken and a savory, spicy broth with minimal effort. Let’s get cooking!
Ingredients
• 1 whole chicken (3 lbs / 1.4 kg)
• 10 oz. (280g) broccoli, cut into florets
• 7 oz. (200g) cauliflower, cut into florets
• 1 large onion, finely chopped
• 1 large tomato, chopped
• 3 tbsp. (45ml) olive oil
• 4 cups (950ml) chicken broth
• 2 tsp (10g) salt
• 1 tbsp. (15g) cayenne pepper
• ½ tsp (2.5g) black pepper
Instructions
1. Directions
2. Pat the whole chicken dry with paper towels and season it generously all over with the salt. Set aside.
3. Select the ‘Sauté’ function on your Instant Pot. Add the olive oil to the inner pot. Once hot, add the chopped onion and cook for 3-4 minutes until softened and fragrant.
4. Stir in the chopped tomato and continue to cook for another 5 minutes, allowing it to break down and meld with the onions.
5. Press ‘Cancel’ to stop the sauté function. Place the seasoned chicken into the pot, followed by the broccoli, cauliflower, chicken broth, cayenne pepper, and black pepper.
6. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 30 minutes on high pressure.
7. Once the cooking time is complete, allow the pressure to release naturally for at least 10 minutes before carefully switching the valve to ‘Venting’ to release any remaining steam.
8. Carefully open the lid. You can shred the chicken directly in the pot or remove it to a cutting board to carve. Serve the stew immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 554
• Total Fat: 18g
• Net Carbs: 6g
• Protein: 85.5g
• Fiber: 3.1g
Pro Tips
• For a richer, deeper flavor, use the ‘Sauté’ function to brown the chicken on all sides in the olive oil before adding the onions. Remove the chicken, sauté the vegetables, then return the chicken to the pot.
• To prevent softer vegetables from overcooking, you can add the broccoli and cauliflower after the initial pressure cooking. Simply do a quick release, add the florets, and pressure cook for an additional 1-2 minutes.
• Add other hearty root vegetables like chopped carrots, celery, or potatoes along with the onions for a more traditional and filling stew.
FAQ
Q: How do I prevent my broccoli and cauliflower from getting mushy
A: For firmer vegetables, add the broccoli and cauliflower after the chicken has finished its 30-minute pressure cook. After a quick pressure release, add the florets, secure the lid, and pressure cook for an additional 1-2 minutes.
Q: Can I add potatoes or carrots to this Instant Pot stew
A: Absolutely! For a more traditional and filling stew, add hearty root vegetables like chopped carrots, celery, or potatoes along with the onions at the beginning of the cooking process.
Q: How can I make this chicken stew less spicy
A: To reduce the heat, simply decrease the amount of cayenne pepper to your preference. You can start with ½ teaspoon or omit it entirely for a mild, savory stew.
Q: How can I get a deeper, richer flavor in my stew
A: For a richer flavor, use the ‘Sauté’ function to brown the whole chicken in olive oil before you cook the onions. This step helps to develop a deep, savory base for the stew.
