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4.89 from 9 votes

Instant Pot Tuscan Chicken Stew

Instant Pot Tuscan chicken stew is heathy comfort food at it's best! Full of veggies, with a boost of flavor from fennel seeds, rosemary and balsamic vinegar. Quick and simple to prepare!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 316kcal

Ingredients

  • 6-8 boneless skinless chicken thighs
  • 2 carrots sliced
  • 2 celery ribs sliced
  • 1 onion diced
  • 2 tomatoes diced
  • 2 cloves garlic minced
  • 12 baby potatoes halved (or left whole)
  • 1 3/4 cup chicken stock
  • 2 tablespoons white wine (optional)
  • 1 teaspoon fennel seeds crushed with the side of a knife
  • 1/2 teaspoon salt
  • 1 sprig rosemary

After cooking

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  • Add all ingredients not labelled 'after cooking' to the base of a 6 quart Instant Pot.
  • Set the valve to 'sealing', then cook on high pressure for 10 minutes.
  • When the Instant Pot beeps, allow it to sit for 10 minutes (natural pressure release). After 10 minutes, release the remaining pressure in the pot.
  • Stir together the water and cornstarch, then add to the pot with the balsamic vinegar. 
  • If stew doesn't thicken, set on 'sautee' for 5 or so minutes.
  • Serve with crusty bread.

To prep ahead and freeze

  • Add all ingredients not labelled 'after cooking' to a gallon sized freezer bag. 
  • Remove as much air as possible, and freeze flat for up to 3 months.
  • To cook, thaw completely before cooking as directed above.

Nutrition

Serving: 1/6 of batch | Calories: 316kcal | Carbohydrates: 37g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 433mg | Potassium: 1211mg | Fiber: 5g | Sugar: 6g | Vitamin A: 76.5% | Vitamin C: 46.8% | Calcium: 5.6% | Iron: 14.1%