There’s nothing quite like the soul-soothing comfort of a hearty stew, and this recipe takes it to the next level of ease and flavor. Using the magic of the Instant Pot, we’re cooking a whole chicken to tender, fall-off-the-bone perfection alongside a medley of vibrant vegetables. It’s a complete, nutritious one-pot meal that tastes like it simmered for hours but comes together in under 60 minutes. Get ready to discover your new favorite weeknight dinner!
Ingredients
• 1 whole chicken, about 3 lbs / 1.4 kg
• 10 oz / 280g broccoli florets
• 7 oz / 200g cauliflower florets
• 1 large onion, finely chopped
• 1 large tomato, chopped
• 3 tbsp olive oil
• 4 cups / 950ml chicken broth
• Spices
• 2 tsp salt
• 1 tbsp cayenne pepper
• ½ tsp black pepper
Instructions
1. Directions
2. Pat the chicken dry with paper towels and season it generously all over with the salt. Set it aside.
3. Select the ‘Sauté’ function on your Instant Pot. Once hot, add the olive oil to the inner pot. Add the finely chopped onion and cook for 3-4 minutes until softened and fragrant.
4. Stir in the chopped tomato and continue to sauté for another 5 minutes, stirring occasionally, until the tomato starts to break down.
5. Press ‘Cancel’ to turn off the Sauté function. Place the seasoned whole chicken into the pot. Arrange the broccoli and cauliflower around the chicken. Pour in the chicken broth and sprinkle the cayenne and black pepper over everything.
6. Secure the lid, ensuring the steam release valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 30 minutes on high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
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 tender chicken and vegetable stew warm.
Nutritional Information
• Per Serving: Calories 554 | Total Fat 18g | Net Carbs 6g | Protein 85.5g | Fiber 3.1g
Pro Tips
• For a deeper flavor, use the Sauté function to brown the chicken on all sides in the olive oil before adding the onions. Remove the chicken, then proceed with the recipe.
• To prevent mushy vegetables, add the broccoli and cauliflower after pressure cooking. Select ‘Sauté’, bring the stew to a simmer, and cook the florets for 3-5 minutes until tender-crisp.
• If you prefer a thicker broth, make a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ setting and simmer until it thickens.
FAQ
Q: How long do you cook a whole chicken in the Instant Pot for this stew
A: For this recipe, a 3 lb whole chicken is cooked for 30 minutes on high pressure in the Instant Pot, followed by a 15-minute natural pressure release to ensure it’s perfectly tender.
Q: How do I prevent the vegetables from getting mushy
A: To keep your broccoli and cauliflower tender-crisp, add them after the pressure cooking cycle is complete. Use the ‘Sauté’ function to simmer them in the hot broth for 3-5 minutes until they reach your desired texture.
Q: Can I make this chicken stew thicker
A: Yes, to thicken the broth, make a slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ setting and let it simmer until it thickens.
Q: Is this Instant Pot chicken stew recipe low carb
A: Yes, this recipe is very low in carbohydrates. With only 6g of net carbs per serving, it’s an excellent option for a low-carb or keto-friendly diet.
