Stewed chicken turns out incredibly tender and flavorful in the Instant Pot. This is one of my favorite recipes and I’m excited to share it.
Looking for dinner ideas? Try this Thai-inspired stewed chicken and enjoy leftovers for several days. The chicken stays succulent in a rich but not overly heavy sauce. I always include lots of healthy vegetables to balance the meal.
Seasonings make a difference. Read the recipe notes below for pantry staples that elevate the flavors. I recommend trying garam masala if you haven’t — it adds depth and warmth.
The spice mix I use includes garam masala, cumin, turmeric, coriander and a touch of hot chiles. Onions, shallots and garlic are briefly sautéed in a little coconut oil to release their sweetness before pressure cooking.
Step-by-step approach: this method shows how to cook tender chicken in an Instant Pot and reduce the cooking liquid into an aromatic gravy.
Marinate the chicken if you can. I remove the skin and usually cook bone-in pieces for extra flavor. Marinate the pieces in lime juice, plenty of grated ginger, turmeric and cracked black pepper for best results.
I typically cook at least eight pieces of chicken in my Instant Pot so there’s enough for several meals. The dish reheats beautifully and makes great leftovers for lunches or quick dinners.
About garam masala: garam masala is a fragrant spice blend from India that commonly includes coriander, cumin, cardamom, cloves, black pepper, cinnamon and nutmeg. If you can find whole garam masala, grind it fresh for brighter flavor. Many specialty markets and quality grocery stores carry good versions.
Enjoy this comforting Instant Pot stewed chicken. It’s easy to prepare, stores well, and delivers rich, balanced flavor every time.
— Karen