Instant Pot Tuscan Chicken

Instant Pot Tuscan Chicken Stew is a warm and comforting dish that brings bold flavors and wholesome ingredients together in one pot. Tender boneless skinless chicken thighs are cooked to perfection with baby potatoes, grape tomatoes, carrots, celery, and chopped onion, all infused with the rich taste of minced garlic and crushed fennel seeds. Simmered in chicken broth and finished with a splash of balsamic vinegar, this stew thickens beautifully with a cornstarch slurry, creating a savory, hearty meal that’s ready in no time with the help of your Instant Pot.

Instant Pot Tuscan Chicken Stew

Serving Size:

Time:

Prep Time: 10 min
Cook Time: 20 min

Difficulty:

Easy

Ingredients

6 boneless skinless chicken thighs
12 baby potatoes, sliced in half
12 grape tomatoes, sliced in half
2 medium carrots, sliced
2 celery ribs, sliced
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 tsp crushed fennel seeds
1/2 tsp salt
2 tbsp balsamic vinegar
1 tbsp cornstarch
1/3 cup water

Directions

Add the potatoes, tomatoes, carrots, celery, onion, and garlic to an Instant Pot.
Lay the chicken thighs on top of the vegetables. Add the chicken broth, fennel, and salt.
Set the steam release handle to the ‘sealing’ position, place the lid on the Instant Pot and cook on high pressure for 10 minutes.
When finished cooking, allow natural pressure release for 10 minutes. Then turn the steam release handle to the ‘venting’ position to release the remaining pressure.
Mix cornstarch and water together and add to the pot.
Add in balsamic vinegar and stir.
Serve with bread if desired.

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