Ingredients
Chicken and Broth
- 3 8 oz boneless chicken breasts
- 1 tablespoon olive oil
- 2 cups chicken broth
- 2 bay leaves
- ½ – 1 teaspoon flakey salt, to taste
- ½ teaspoon black pepper
Vegetables and Aromatics
- 1 yellow onion or 1 leek, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced into thick rounds
- 1 lb baby potatoes, halved
- 2 cups loosely packed chopped kale
Herbs and Seasonings
- 1 tablespoon fresh rosemary, minced (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, minced (or 2 teaspoons dried)
- 1 teaspoon apple cider vinegar or lemon juice (optional)
To Serve
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon olive oil or butter
Instructions
- Prepare Ingredients: Gather all your ingredients, dice the onion or leek, celery, garlic, carrots, and halve the baby potatoes. Mince the fresh rosemary and thyme or measure out dried herbs if using.
- Sauté Aromatics: Select the sauté function on your Instant Pot and heat 1 tablespoon olive oil. Add diced onion or leek, celery, and minced garlic. Cook for about 3-5 minutes until soft and fragrant.
- Add Chicken and Herbs: Place the boneless chicken breasts in the pot on top of the sautéed vegetables. Sprinkle rosemary, thyme, bay leaves, salt, and black pepper evenly over the chicken.
- Pour Broth and Add Vegetables: Pour in 2 cups of chicken broth carefully. Then add carrots and halved baby potatoes on top.
- Pressure Cook: Secure the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
- Natural Release and Add Greens: After cooking, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir in the chopped kale. Add apple cider vinegar or lemon juice if using to brighten the flavors.
- Finish Cooking: Close the lid again without sealing and let the kale wilt in the residual heat for 3-5 minutes or use the sauté function briefly.
- Serve: Remove bay leaves, adjust seasoning if needed. Serve the stew in bowls and garnish with fresh parsley and a drizzle of olive oil or a pat of butter for extra richness.
Notes
- You can substitute boneless chicken thighs for a juicier result.
- For a thicker stew, remove the lid after pressure cooking and use the sauté function to reduce liquid.
- Kale can be swapped with spinach or Swiss chard depending on preference.
- Adjust salt and pepper to taste at the end to balance flavors.
- If you prefer a milder stew, omit the apple cider vinegar or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
