Spring Chicken Stew⚓︎

Based on a Giant Grocery Catalog recipe, then merged with several others

Personal rating:



  • 1 tsp olive oil
  • 5 carrots, coined
  • 1 large yellow onion, 1/2” dice
  • 5 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 2 tsp pepper
  • 2 tsp salt
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 1 cup white wine or 1 cup chicken broth
  • 1.5 lb golden or red potatoes, quartered
  • 1.5 lb boneless skinless chicken thighs
  • bag of frozen peas


  • Prep the onion and carrots and quarter the potatoes
  • In an Instant Pot use the saute setting to brown the onion, carrots, and garlic in a small amount of olive oil
    • Add the spices for the last minute
  • To the pot, add the chicken broth and/or white wine, potatoes, and bay leaf. Top with chicken.
  • Seal and set to high pressure. Cook for 13 minutes and natural release for 5 min
  • Open the pot and while on keep warm, remove the chicken, and add the frozen peas
  • Shred and replace the chicken. Add salt and pepper to taste. Serve once the peas have heated


  • For frozen boneless, skinless chicken thighs, put in without thawing. Keep potatoes whole and increase cook time to 20-25 min
  • To turn into Chicken Noodle Soup, replace the potatoes with 6 oz of Egg Noodles