A warm, hearty chicken stew made easy using the Instant Pot, with smoky spices, chickpeas, and sweet potatoes—all cooked in under 40 minutes.

Scale

6 bone-in skinless chicken thighs

2 tablespoons olive oil

1 yellow onion, chopped

6 cloves garlic, minced

1-inch piece fresh ginger, grated

1 tablespoon smoked paprika

1 teaspoon cumin

0.5 teaspoon cinnamon

Salt and black pepper to taste

1 can (15 oz) diced tomatoes

1 cup chicken broth (low sodium)

1 can (15 oz) chickpeas, drained and rinsed

1 cup cubed sweet potatoes

Red pepper flakes (optional)

Chopped parsley (garnish)

Set Instant Pot to sauté mode. Add olive oil, onions, garlic, and ginger. Cook 3 minutes.

Add smoked paprika, cumin, cinnamon, salt, and pepper. Stir spices into the onions.

Add diced tomatoes, chicken broth, chickpeas, sweet potatoes, and chicken thighs.

Seal lid and pressure cook on HIGH for 18 minutes.

Allow natural pressure release for 5 minutes, then quick release.

Stir, taste, and adjust salt. Garnish with parsley and serve.

Use boneless thighs to reduce cook time by 3 minutes.

Swap chickpeas for kidney beans or cannellini.

Keywords: easy instant pot, chicken stew instant pot, pressure cooker chicken recipe