Instant Pot chicken stew
Curries With Bumbi · ♥ 833 likes · 40.9K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 65 g celery
- 20 g garlic
- 20 g ginger
- 823 g bone-in skin on chicken thighs
- 1 whole dried bay leaf
- 1 tbsp tomato paste
- 1 tbsp dry Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 278 g potatoes
- 190 g carrots
- 1 whole large onion
Chop celery, a large onion, garlic and ginger, in a food processor or by knife.
Pat the cleaned chicken thighs very dry with paper towel; season both sides with salt and pepper.
- salt
- pepper
- 2 tbsp oil
Set the Instant Pot to saute on 'more'; once hot, add two tablespoons of oil and let it heat so the chicken does not stick.
Brown the chicken skin side down in a single layer, in batches, without crowding; turn only once it releases, give the other side a few minutes and set aside on a plate.
- 1 whole cinnamon stick
Fry a dried bay leaf and a cinnamon stick in the oil a few seconds; add the celery, onion, ginger and garlic and stir a minute.
- brown sugar
- 1 tbsp balsamic vinegar
Add tomato paste, Italian seasoning, garlic powder, onion powder, a little brown sugar and a tablespoon of balsamic vinegar.
- turnips
Add potatoes, carrots and turnips cut in large chunks; season with salt and black pepper and mix.
Vegetables, warm broth and the chicken on top
- salt
- freshly ground black pepper
- 3 cup warm chicken broth
Add three cups of warm chicken broth and scrape the sides of the pot; set the chicken on top skin side up and tuck in a sprig or two of thyme.
- 1–2 sprig thyme
Seal the lid, cancel saute, and pressure cook on manual for 20 minutes; release naturally until the pin drops.
- 2 tbsp plain flour
- ⅔ cup cold milk
Meanwhile mix two tablespoons of flour with a little of the cold milk to a smooth paste, then add the rest of the milk; add thickeners only after pressure cooking or the pot shows the burn warning.
Pressure cooking, and the flour-milk thickener
Discard the thyme; back on saute, lift out the chicken, taste and adjust the seasoning.
Stir in the flour and milk mixture slowly and boil about five minutes until the flour is cooked and the gravy thickens; return the chicken.
Discard the cinnamon stick and bay leaf; serve with crusty toasted bread or steamed rice.
Serving