Ingredients
- 40 oz raw bone-in skinless chicken thighs (yields ~23.2 oz cooked; ~5.8 oz per serving)
- 2 cups low-sodium chicken broth
- 1 cup fresh cilantro packed
- 2 yellow potatoes chopped (about 10 oz total)
- 2½ cups frozen mixed vegetables peas, carrots, green beans
- ½ red onion diced
- 1 celery stalk diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1½ teaspoons cornstarch
- 1 tablespoon cold water for slurry
- Salt and black pepper to taste
Instructions
- Blend the Cilantro Broth: In a blender, combine the cilantro and chicken broth until smooth. Set aside.
- Sauté Aromatics: Turn the Instant Pot to Sauté mode. Add olive oil, then sauté the onion, celery, and garlic for 2–3 minutes until fragrant.
- Add Chicken: Add raw chicken thighs to the pot and lightly brown for 3–5 minutes, stirring occasionally.
- Add Vegetables: Stir in potatoes and frozen mixed vegetables. Pour in the cilantro broth mixture. Season with salt and pepper.
- Pressure Cook: Cancel Sauté mode. Lock the lid and set to High Pressure for 12 minutes. Allow for natural release for 10 minutes, then manually release any remaining pressure.
- Thicken the Stew: Set to Sauté mode again. Stir together cornstarch and cold water in a small bowl, then stir the slurry into the stew. Simmer for 2–3 minutes until slightly thickened.
- Serve: Portion about 1½ cups per serving. Optionally, serve with ½–1 cup cooked brown rice if desired.
Nutrition
Nutrition Facts
Instant Pot Chicken Stew with Cilantro Broth and Vegetables
Serving Size
1.5 cup
Amount per Serving
Calories
403
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
162
mg
54
%
Sodium
249
mg
11
%
Potassium
1170
mg
33
%
Carbohydrates
34
g
11
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
41
g
82
%
Vitamin A
6094
IU
122
%
Vitamin C
31
mg
38
%
Calcium
69
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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