A classic, southern-seasoned stewed chicken and gravy, made easy using the Instant Pot!
Instant Pot Stewed Chicken
I love my slow-stewed chicken, but it's just that - a bit of a timely process since the chicken slow simmers for awhile. Once I gave it a try in my Instant Pot, it was a game changer!
With whole chickens on sale regularly around here under $1 a pound, and a faster cooking process, it has become an easy, comfort meal to enjoy anytime.
Though you can certainly use an already cut up whole chicken, cutting up a whole chicken is not really difficult, once you jump in and do it a few times. One day I'll get around to showing y'all how, though there are plenty of videos available across the net.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Instant Pot Stewed Chicken.
Heat oil using sauté function. Season chicken on both sides with the salt, pepper and Cajun seasoning.
Cooking in batches, lightly brown the chicken on all sides; remove and set aside. Because this is a pressure cooker recipe, the purpose of browning the chicken is not for color, but to create a fond for flavor in the pot. You may need to reset the sauté function to finish the chicken and sauté the vegetables and if you don't have that function, you'll do everything on the stovetop and then deglaze the pan.
Add the onion, bell pepper, celery and garlic to the Instant Pot and cook for 3 minutes.
Then begin adding in stock, scraping up any browned bits in the bottom of the pot.
Bring to a boil.
Return chicken to pot, seal and set for 12 minutes. Let pressure release naturally for 10 minutes, then carefully release any remaining pressure.
Remove chicken and set aside.
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To thicken the drippings for a gravy, skim excess fat from the top of the drippings and discard. Prepare a slurry of 4 tablespoons of cornstarch and just enough water to dissolve. Bring drippings up to a boil, slowly stirring in the slurry. Boil, stirring constantly until mixture is thickened to desired consistency.
Turn off pot and return chicken to pot.
Serve over hot rice or mashed potatoes, with a green vegetable such as broccoli, a salad, green beans or Brussels sprouts.
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