Name: Instant Pot Gluten-Free Chicken & Veggie Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large onion, chopped; 2 cloves garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 medium potatoes, peeled and cubed (e.g., Yukon Gold or red potatoes); 4 cups gluten-free chicken broth (ensure certified GF); 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 bay leaf; Salt and black pepper to taste; 1/4 cup frozen peas (optional); 2 tbsp cornstarch or arrowroot powder (for thickening, optional); 1/4 cup cold water (for slurry, if thickening); Fresh parsley, chopped (for garnish)

Description

This hearty Instant Pot Gluten-Free Chicken & Veggie Stew is packed with tender chicken, wholesome vegetables, and rich, savory flavors. It’s comforting, easy to make, and perfect for a delicious gluten-free meal any night of the week.

Ingredients

1 tbsp olive oil
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, peeled and cubed (e.g., Yukon Gold or red potatoes)
4 cups gluten-free chicken broth (ensure certified GF)
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
Salt and black pepper to taste
1/4 cup frozen peas (optional)
2 tbsp cornstarch or arrowroot powder (for thickening, optional)
1/4 cup cold water (for slurry, if thickening)
Fresh parsley, chopped (for garnish)

Instructions

Sauté Chicken: Press ‘Sauté’ on your Instant Pot and add olive oil. Once hot, add chicken thigh pieces and brown them on all sides (about 3-4 minutes). You don’t need to cook them through. Remove chicken to a plate and set aside.
Sauté Aromatics: Add chopped onion, carrots, and celery to the pot. Sauté for 3-5 minutes until slightly softened. Add minced garlic and cook for another minute until fragrant.
Deglaze and Add Ingredients: Press ‘Cancel’. Pour in about 1/2 cup of the gluten-free chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the chicken to the pot. Add the remaining broth, cubed potatoes, dried thyme, dried rosemary, and bay leaf. Season with salt and pepper. Do not stir extensively once layered.
Pressure Cook: Secure the lid, ensure the sealing valve is in the ‘Sealing’ position, and select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 10 minutes.
Release Pressure: Once cooking is complete, allow for a 10-minute Natural Pressure Release (NPR), then Quick Release (QR) any remaining pressure by turning the valve to ‘Venting’. Carefully open the lid away from your face. Remove the bay leaf.
Thicken and Finish (Optional): If you prefer a thicker stew, make a slurry by whisking cornstarch/arrowroot powder with cold water. Select ‘Sauté’ again. Slowly whisk the slurry into the stew and simmer, stirring constantly, until it thickens to your desired consistency (about 2-3 minutes). Stir in frozen peas, if using, and cook for 1 minute until warmed through.
Serve: Taste and adjust seasonings as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Prep Time: 15 mins
Cook Time: 20 mins (plus pressure release)