Slow Cooked Chicken Stew

By: Instant Pot Culinary Team

Slow Cooked Chicken Stew
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
6-8 servings, bay leaf, black pepper, boneless, butter, celery stick, chicken stew, chicken stock, cook 7 hour, easy, flour, garlic cloves, Instant Pot Culinary Team, large carrot, modern, more than 2 hours, olive oil, onion, parsley, potato, prep 10 min, salt, sauté, skinless breast chunks, skinless chicken thigh chunks and boneless, slow cook, slow cook recipes, soup, teriyaki sauce, thyme sprig, white wine

prep icon Prep Time
10 min
cook icon Cook Time
7 hour

serving icon Servings
6-8 servings
Ingredients
  • 1 1/2 lbs Boneless, skinless Chicken thigh chunks and boneless, skinless breast chunks
  • 1 Large Carrot
  • 1 Celery Stick
  • 1 Onion
  • 2 Potato
  • 3 Garlic Cloves
  • 1 tbsp Teriyaki Sauce
  • 4 Thyme Sprig
  • 1/3 cup White wine
  • 3 cups Chicken Stock
  • 3 tbsp Flour
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 cup Parsley
  • 1 Bay leaf
  • 1 tbsp Salt
  • 1/2 tsp Black Pepper
Instructions
  • Select SAUTE- HIGH, set the time to 20 minutes with the knob. Press START.
  • When the cooking vessel is hot, add olive oil and butter.
  • Add half of the chicken pieces first by spreading as much as possible to the bottom of the pot. Sear all pieces in two batches.
  • Take chicken pieces out on a large plate.
  • Add onions, garlic, and Sauté until onions are soft for a few minutes.
  • Add carrots, celery, potatoes. Sauté until carrots are partially soft.
  • Pour in flour and stir for 2 minutes to cook the flour.
  • Stir in chicken pieces back in the pot with any juice on the plate.
  • Add wine and stir to combine.
  • Add teriyaki sauce, chicken stock, bay leaf, thyme sprig, salt, and pepper.
  • Press CANCEL.
  • Select SLOW COOK-LOW and set time to 7 hours. Press START. Make sure the pressure release is on VENT.
  • When the program ends, open the lid carefully and season with salt and pepper to taste.
  • Garnish with chopped parsley just before serving.
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