Instant Pot White Wine Chicken Stew Recipe
I absolutely adore this recipe because it effortlessly combines hearty comfort food vibes with the modern convenience of Instant Pot magic, making it perfect for my busy lifestyle. Plus, the savory blend of herbs, wine, and tender chicken transports my taste buds straight to a cozy autumn evening without ever leaving my kitchen.
My Instant Pot White Wine Chicken Stew is a cozy mix of tender chicken thighs, darling baby potatoes, and bright carrots. The quality of the stew lies in the well-rounded broth, in which the main ingredients are gently simmered and infused with both thyme and rosemary.
This dish, when cooked in the Instant Pot, doesn’t skimp on flavor or tender texture and can easily be coaxed into a weeknight meal.
Ingredients
Chicken Thighs:
Contains a wealth of nourishing protein and iron; adds a satisfying, tender texture.
Olive Oil:
Fat that is good for your heart and that adds flavor and aids cooking.
Garlic:
Enhances taste with antioxidants, contributes to richness and scent.
Baby Potatoes:
Contributes carbohydrates and potassium, infuses a creamy mouthfeel.
Carrots:
Rich in fiber and beta-carotene, the carrot lends its natural sweetness to the stew.
White Wine:
Provides a counterpoint to sweetness and richness, adding tension to the taste experience.
Thyme and Rosemary:
Fragrant herbs that increase profundity and warmth.
Ingredient Quantities
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups baby potatoes, halved
- 2 carrots, peeled and sliced
- 1 cup white wine
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
1. Apply salt and pepper to the chicken thighs for seasoning.
2. Put the Instant Pot on the sauté setting and warm the olive oil.
3. Place the chopped onion and minced garlic in a pan; cook until the onion is clear.
4. Add the pieces of chicken to the pot, and brown them on all sides.
5. Incorporate the young potatoes and the carrots.
6. Add the white wine and chicken broth, scraping up any browned bits from the bottom of the pot.
7. Incorporate the necessary elements. Stir to combine.
8. Place the Instant Pot lid securely in place and ensure the apparatus is set to high pressure. Allow the contents to cook for 10 minutes.
9. Following the cooking process, methodically and safely release the pressure. Then, fold in the frozen peas.
10. To achieve a thicker stew, switch the Instant Pot to sauté mode and mix in the cornstarch mixture. Cook that and the stew together until everything thickens, then ladle servings into bowls.
Equipment Needed
1. Instant Pot
2. Sauté pan
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Mixing spoon
8. Ladle
FAQ
- Can I use chicken breast instead of chicken thighs?You can substitute chicken breast for thighs; however, thighs have more moisture and flavor, which is what we want in this stew.
- What type of white wine should I use?The best dry white wines for cooking in this recipe are Sauvignon Blanc and Chardonnay.
- Can I omit the white wine?Certainly, replacing the white wine with more chicken broth is a perfectly good alternative if you would rather avoid the use of wine. But don’t shy away from using wine in cooking if you don’t have an aversion to it.
- How do I ensure the stew is thick enough?If the stew is not as thick as you would like, use the optional cornstarch and water mixture to achieve your desired consistency.
- Can I add more vegetables?You can definitely add vegetables like bell peppers or mushrooms if you want to amp up the stew.
- Is it possible to make this recipe ahead of time?Certainly, this stew can be prepared in advance and kept in the fridge for as long as 3 days, letting the flavors meld together wonderfully.
- How can I make this dish gluten-free?The recipe is naturally gluten-free, provided your chicken broth and any other add-ins are gluten-free.
Substitutions and Variations
You can substitute boneless, skinless chicken breasts for boneless, skinless chicken thighs.
You can use vegetable oil or avocado oil instead of olive oil.
Regular potatoes can be used in place of baby potatoes; they should be cut into chunks.
For a non-alcoholic variation, chicken broth can substitute for white wine.
If chicken broth is not available, you can substitute vegetable broth.
Pro Tips
1. Searing for Flavor: When browning the chicken thighs, ensure they’re not overcrowded in the pot. This allows them to brown evenly and develop enhanced flavors, which will enrich the entire dish.
2. Deglazing is Key: After browning the chicken, use a spatula to scrape up all the browned bits from the bottom of the pot when you add the white wine and chicken broth. These bits add tremendous flavor to the stew.
3. Herb Infusion: For a stronger herb flavor, rub the dried thyme and rosemary between your fingers before adding them to the pot. This helps release their natural oils and enhances their aromatic qualities.
4. Wine Choice Matters: Use a dry white wine that you would enjoy drinking. The quality of the wine can greatly impact the final taste of the dish, so opt for something you find flavorful.
5. Perfect Peas: Add the frozen peas at the very end to maintain their vibrant green color and fresh taste. Overcooking them can lead to a mushy texture and dull color.
Instant Pot White Wine Chicken Stew Recipe
My favorite Instant Pot White Wine Chicken Stew Recipe
Equipment Needed:
1. Instant Pot
2. Sauté pan
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Mixing spoon
8. Ladle
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups baby potatoes, halved
- 2 carrots, peeled and sliced
- 1 cup white wine
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions:
1. Apply salt and pepper to the chicken thighs for seasoning.
2. Put the Instant Pot on the sauté setting and warm the olive oil.
3. Place the chopped onion and minced garlic in a pan; cook until the onion is clear.
4. Add the pieces of chicken to the pot, and brown them on all sides.
5. Incorporate the young potatoes and the carrots.
6. Add the white wine and chicken broth, scraping up any browned bits from the bottom of the pot.
7. Incorporate the necessary elements. Stir to combine.
8. Place the Instant Pot lid securely in place and ensure the apparatus is set to high pressure. Allow the contents to cook for 10 minutes.
9. Following the cooking process, methodically and safely release the pressure. Then, fold in the frozen peas.
10. To achieve a thicker stew, switch the Instant Pot to sauté mode and mix in the cornstarch mixture. Cook that and the stew together until everything thickens, then ladle servings into bowls.
