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
- 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
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
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.
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%