Craving a bowl of pure comfort that doesn’t require hours simmering on the stove? This Instant Pot Sweet Chicken Leg Stew is your answer! It delivers all the deep, savory flavors of a slow-cooked meal in a fraction of the time. We’re talking fall-off-the-bone tender chicken, a rich and aromatic broth, and a medley of hearty vegetables. The subtle tang from the balsamic vinegar perfectly balances the dish, creating a meal that feels both rustic and refined. Get ready to make this your new go-to weeknight dinner!
Ingredients
• 4 medium-sized chicken legs
• 3 tbsp avocado oil
• 1 onion, finely chopped
• 3 celery stalks, chopped
• 2 garlic cloves, whole
• 1 red bell pepper, chopped
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1 cup diced canned tomatoes, sugar-free
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tbsp fresh basil, finely chopped
• 1 tsp fresh thyme, finely chopped
• 3 tbsp fresh parsley, for garnish
Instructions
1. Pat the chicken legs completely dry with paper towels, then season them generously on all sides with salt and pepper.2. Set your Instant Pot to the ”Sauté” function. Once hot, add the avocado oil. Working in batches to avoid overcrowding, sear the chicken legs for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.3. Add the chopped onion, celery, red bell pepper, and mushrooms to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.4. Stir in the whole garlic cloves, dried oregano, and red pepper flakes. Continue to cook for 1-2 minutes until the spices are fragrant.5. Pour in the chicken broth to deglaze the pot, scraping up any flavorful browned bits from the bottom. Stir in the diced tomatoes, balsamic vinegar, fresh basil, and fresh thyme. Return the seared chicken legs to the pot.6. Secure the lid, move the steam release handle to the ”Sealing” position, and select the ”Manual” or ”Pressure Cook” button. Set the timer for 15 minutes on high pressure.7. When the cooking time is complete, perform a quick release by carefully moving the steam release handle to the ”Venting” position. Once the float valve drops, open the lid.8. Stir in the fresh parsley. Serve the stew immediately while hot and enjoy!
Nutritional Information
• Per Serving: Calories 267 | Total Fats: 6.5g | Net Carbs: 7.7g | Protein: 40.2g | Fiber: 2.7g
Pro Tips
• for Success
• Don’t overcrowd the pot when searing the chicken. Browning the legs in batches ensures a deep, golden-brown crust, which adds a massive layer of flavor to the final stew.
• After sautéing the vegetables, use a splash of the chicken broth to deglaze the pot. Scrape the bottom with a wooden spoon to lift all those delicious browned bits stuck to the bottom.
• For a thicker, more gravy-like stew, create a cornstarch slurry. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the stew on ”Sauté” mode and simmer for a few minutes until it thickens.
• Feel free to add other root vegetables like 1-2 chopped carrots or parsnips along with the celery and onions for extra heartiness and a touch more natural sweetness.
FAQ
Q: Can I use chicken thighs instead of legs in this stew
A: Yes, you can easily substitute bone-in, skin-on chicken thighs for the legs. The cooking time of 15 minutes on high pressure will remain the same, and they will also become incredibly tender and flavorful.
Q: How do I make the stew thicker
A: For a thicker, more gravy-like consistency, create a cornstarch slurry. After pressure cooking, set the Instant Pot to ‘Sauté’ mode. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the stew and let it simmer for a few minutes until it thickens.
Q: What other vegetables can I add to this recipe
A: This stew is very versatile! Feel free to add other hearty root vegetables like 1-2 chopped carrots or parsnips. Add them along with the onion and celery to sauté for extra heartiness and a touch of natural sweetness.
Q: Is it necessary to sear the chicken before pressure cooking
A: While you could technically skip it, we highly recommend searing the chicken. This step is crucial for developing a deep, savory flavor in the stew. The golden-brown crust on the chicken adds a massive layer of richness to the final dish.
