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Pressure Cooker Chicken Stew - Tuscan Recipe
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Chicken Tuscan Inspired Stew Instant Pot

Tuscan stew made with chicken is simply yummy - easy and fast to make. Inspired by those famous Italian Stews.
 
Add rustic veggies, celery, carrots, onion, and garlic go into this stew, you can keep the cuts larger as they will soften significantly as the stew cooks. If you are looking to add other veggies, stick to harder ones like butternut squash or sweet potato.
Prep Time30 minutes
Cook Time15 minutes
Course: Dinner, Lunch, Main
Cuisine: Italian
Keyword: big plate chicken, instant pot chicken, instant pot chicken stew, Italian chicken stew, tuscan chicken stew
Calories: 442kcal
Author: Rose

Ingredients

  • 6 chicken thighs
  • 1 tablespoon olive oil
  • 1 brown onion
  • 2 carrots
  • 2 celery stalks
  • 3 garlic cloves
  • 1 bell pepper or ½ green and ½ red
  • 1 handful of green beans
  • 1 tablespoon sage optional
  • 1/2 cup dry wine
  • ½ cup flour
  • 750 ml chicken stock
  • 1 bay leaf
  • ¼ tablespoon Parsley
  • ½ tablespoon tarragon
  • 2 chorizo sausages
  • Rosemary Gremolata
  • 2 tablespoons roughly chopped rosemary
  • 1 teaspoon lemon zest
  • 1 sprig parsley
  •  

Instructions

  • Prepare Vegetables: Chop and dice the celery, carrots, garlic, onion, beans and bell pepper.
  • Heat: Turn on the instant pot to high temp saute (takes about 5 mins to warm up)
  • Chorizo: Slice into about ¼ inch slices
  • Chicken Roll chicken in flour and coat it well.
  • Sear: Add oil and sear and brown chicken - 1-2 mins each side - or until brown on the outside - take out the chicken
  • Cook: Cook chorizo for about 2 minutes
  • Vegetables: Add and cook veggies - carrots, celery, and onions
  • Garlic: Then garlic in
  •  Herbs: Bay leaf, Parsley, Sage (if you have it) Tarragon - pull of leaves off. Dried are ok if you do not have fresh. Stir those all around well.
  • Flour: Add in some more flour about 1 tablespoon to build in a little bit of thickening for the sauce or base we are making. Mix the Flour well. Do not let the flour stick on the base of the instant pot.
  • Wine: for deglazing - again stir well.
  • Stock: Add in the stock and stir again
  • Chicken: Add back in the chicken with some salt and pepper for seasoning
  • Cook: 15 mins HP and Quick release
  • Saute:  - put in the rest of the vegetables (green beans and bell peppers) while you reduce the stock for 3-5 minutes.
  • Gremolata - Zest lemon the lemon first and then finely dice the rosemary and parsley together and sprinkle over the final plated dish.

Notes

This Dish Freezes well.

Nutrition

Calories: 442kcal