Today’s recipe is my very own chicken version of a beef stew.

And, if like many of us, you’re cutting back on eating red meat this is a fantastic alternative.


I really like making stews because you can prepare them ahead of time. This makes them a great choice for weeknight family dinners.

Or make yourself a batch to take for work lunches!

The only downside to stews is that the cooking time is usually several hours. The flavours need time, to simmer and meld into a beautiful rich sauce.

But what if you don’t have that kinda time?

Instant Pot to the rescue once again.

I’ve been experimenting and guess what?

I can speed up the process quite a bit and still get delicious results in less than half the time, by cooking the stew in the Instant Pot.

Serve this chicken stew over mashed potatoes so you’ve got something to soak up all that yummy sauce.

Give it a try, it’s really tasty.

I think you’ll like it.

Wine Braised Chicken Stew in the Instant Pot

Wine Braised Chicken Stew in the Instant Pot potsandplanes.com

Wine Braised Chicken Stew in the Instant Pot potsandplanes.comWine Braised Chicken Stew in the Instant Pot potsandplanes.com

Wine Braised Chicken Stew in the Instant Pot potsandplanes.com

Wine Braised Chicken Stew in the Instant Pot potsandplanes.com
Print Recipe
5 from 1 vote

Wine Braised Chicken Stew in the Instant Pot

Servings: 4
Author: Mary

Equipment

  • Instant Pot or other pressure cooker

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 lbs chicken breast cut in chunks
  • generous sprinkle of salt + pepper
  • 4 slices bacon or pancetta diced
  • 1 onion diced
  • 1/2 cup red wine
  • 3 carrots peeled, cut in half lengthwise + sliced
  • 10 mushrooms (or more) quartered
  • 2 garlic cloves peeled, smashed
  • 2 tbsp tomato paste
  • 1 cup chicken broth
  • 1 bay leaf
  • 3/4 tsp dried thyme or several sprigs fresh thyme
  • 1 tbsp flour
  • 1 tbsp butter

Instructions

  • Add oil to Instant Pot and press SAUTE button.
    When screen reads HOT add chicken and season with salt and pepper. Cook for a couple of minutes, stir then cook 2 min more.
    Using a slotted spoon, transfer to a plate and set aside. (chicken is not fully cooked at this point)
  • Add bacon and onion to pot and saute for a couple of minutes, until onion is soft and bacon is cooked.
  • Add wine and cook 1 more minute, then press CANCEL.
  • Add carrots, mushrooms, garlic, tomato paste, chicken broth, bay leaf, thyme and italian seasoning to the pot, return chicken to pot and give it all a good stir.
  • Close lid and turn pressure valve to SEALING.
    Press PRESSURE COOK and adjust timer to 10 minutes.
  • When cooking timer is done, let it count up for another 10 minutes for natural pressure release.
    Press CANCEL.
    Carefully turn pressure valve on lid to VENTING to allow any remaining pressure to release, then open lid.
  • In a small bowl mash together flour and butter, with a fork, to form a paste.
  • Press SAUTE mode and let stew start to bubble, then stir in flour and butter paste and cook for about 5 minutes.
    Press CANCEL.
  • At this point the stew is ready and can either be served immediately or you can close the lid and let it sit until needed.
    Serve it over mashed potatoes, garnished with some chopped parsley and enjoy every bite.

This post was featured at:

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