This Instant Pot chicken and chickpea stew is a true weeknight hero, bringing together the comforting flavors of a healthy curry with the speed and convenience of pressure cooking. It’s a meal that feels both wholesome and satisfying, perfect for those evenings when you want something delicious on the table without a lot of fuss.
Packed with lean protein from the chicken and fiber from the chickpeas, this stew is a fantastic way to enjoy a flavorful, nutrient-dense dinner. It’s designed to be straightforward, making it an ideal choice for busy families or anyone looking to add more healthy, quick curry meals to their rotation.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Instant Pot Chicken and Chickpea Stew
- Total Time: 40-45 minutes
- Yield: 4-6 servings 1x
Description
This Instant Pot chicken and chickpea stew is a true weeknight hero, bringing together the comforting flavors of a healthy curry with the speed and convenience of pressure cooking. It’s a meal that feels both wholesome and satisfying, perfect for those evenings when you want something delicious on the table without a lot of fuss. Packed with lean protein from the chicken and fiber from the chickpeas, this stew is a fantastic way to enjoy a flavorful, nutrient-dense dinner. It’s designed to be straightforward, making it an ideal choice for busy families or anyone looking to add more healthy, quick curry meals to their rotation.
Ingredients
Instructions
1. Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. You’ll notice the onion becoming translucent, which indicates it’s ready for the next step.
2. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant. This step really helps to bloom the flavors of the curry.
3. Add the 1-inch pieces of chicken thighs to the pot. Cook for 2-3 minutes, stirring to lightly brown the chicken on all sides. It doesn’t need to be cooked through at this point, just a light sear to add depth of flavor.
4. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Stir in the diced tomatoes (undrained) and the rinsed and drained chickpeas.
5. Secure the lid on the Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 8 minutes on high pressure.
6. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the venting knob to “Venting” for a quick release of any remaining pressure. Once the pin drops, open the lid.
7. Stir in the full-fat coconut milk until well combined. Taste the stew and season with salt and black pepper as needed. The stew should be creamy and rich.
8. Ladle the hot stew into bowls. If desired, garnish with fresh chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: pressure cooking
- Cuisine: indian
Nutrition
- Serving Size: 1 bowl
Keywords: instant pot, chicken, chickpea, stew, curry, healthy, weeknight, easy, pressure cooker, dinner
What You’ll Love About This Quick And Easy Recipe
This Instant Pot chicken and chickpea stew is a game-changer for anyone seeking a healthy, quick, and incredibly flavorful meal. It’s perfect for busy weeknights when time is short but you still crave a homemade dinner that nourishes the whole family. The beauty of this recipe lies in its simplicity and the way the Instant Pot transforms humble ingredients into a rich, aromatic curry in a fraction of the time it would take on the stovetop. This dish is for home cooks who appreciate efficiency without sacrificing taste or nutritional value. Serve it as a comforting main course, perhaps with a side of fluffy rice or warm naan, making it ideal for a cozy family dinner or even meal prepping for lunches throughout the week. Its high fiber content keeps you feeling full and satisfied, while the vibrant spices awaken your taste buds.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this Instant Pot chicken and chickpea stew is straightforward, focusing on pantry staples and fresh chicken. The beauty of this dish is that many of the items are likely already in your kitchen, making it easy to whip up even on short notice. We’re aiming for a balanced, flavorful curry that’s both hearty and healthy.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup chicken broth
- 1/2 cup full-fat coconut milk
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
For simple substitutions, feel free to use boneless, skinless chicken breasts if that’s what you have on hand, though chicken thighs tend to stay more tender under pressure. If you don’t have fresh ginger, a teaspoon of ground ginger can work in a pinch, though the fresh flavor is highly recommended. For a milder curry, you can omit the cayenne pepper entirely. If you’re out of chicken broth, vegetable broth is a perfectly fine substitute. When it comes to coconut milk, full-fat provides a richer, creamier texture, but light coconut milk can be used for a slightly lower-calorie option.
Time Needed From Start To Finish
- Preparation time: 15 minutes
- Cook time: 15 minutes (plus pressure build-up and release time)
- Total time: Approximately 40-45 minutes
The actual hands-on time is quite minimal, as the Instant Pot does most of the heavy lifting. The pressure build-up can take about 10-15 minutes, and then a natural pressure release for 5 minutes followed by a quick release adds a few more minutes, but these are mostly passive times.
How To Make It Step By Step With Visual Cues
Creating this flavorful Instant Pot chicken and chickpea stew is a straightforward process. Follow these steps for a perfect, tender, and aromatic meal every time.
- Sauté the aromatics: Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. You’ll notice the onion becoming translucent, which indicates it’s ready for the next step.
- Add the spices and ginger: Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant. This step really helps to bloom the flavors of the curry.
- Brown the chicken: Add the 1-inch pieces of chicken thighs to the pot. Cook for 2-3 minutes, stirring to lightly brown the chicken on all sides. It doesn’t need to be cooked through at this point, just a light sear to add depth of flavor.
- Deglaze and add liquids: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice. Stir in the diced tomatoes (undrained) and the rinsed and drained chickpeas.
- Pressure cook the stew: Secure the lid on the Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 8 minutes on high pressure.
- Release pressure and finish: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the venting knob to “Venting” for a quick release of any remaining pressure. Once the pin drops, open the lid.
- Stir in coconut milk and season: Stir in the full-fat coconut milk until well combined. Taste the stew and season with salt and black pepper as needed. The stew should be creamy and rich.
- Garnish and serve: Ladle the hot stew into bowls. If desired, garnish with fresh chopped cilantro before serving.
Easy Variations And Serving Ideas That Fit Real Life
This Instant Pot chicken and chickpea stew is wonderfully versatile, making it easy to adapt for different tastes or occasions. For a kid-friendly twist, you can reduce or omit the cayenne pepper entirely, ensuring the flavors are mild and appealing to younger palates. You might also consider serving it with a side of plain yogurt or sour cream, which can help cool down any spice for sensitive eaters.
To make this dish even heartier, consider adding some chopped vegetables along with the chicken and chickpeas. Diced carrots, bell peppers, or even spinach (stirred in at the very end until wilted) would be excellent additions, boosting both nutrition and visual appeal. For a different texture, you could swap out the chickpeas for cannellini beans or even black beans, though the flavor profile would shift slightly.
This stew is fantastic served over a bed of fluffy basmati rice or brown rice. For a lower-carb option, cauliflower rice works beautifully. Warm naan bread or pita bread is also a perfect accompaniment for scooping up every last bit of the delicious sauce. For a more substantial meal, a simple side salad with a light vinaigrette would complement the rich flavors of the curry. If serving for a gathering or buffet, consider having a small bowl of extra chopped cilantro, a squeeze of lime wedges, or a dollop of plain Greek yogurt on the side for guests to customize their bowls.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like this Instant Pot chicken and chickpea stew, a few common mistakes can occur. Being aware of them can help ensure your dish turns out perfectly every time.
One frequent issue is getting the “Burn” notice on your Instant Pot. This usually happens when food particles are stuck to the bottom of the pot, preventing proper pressure build-up. To avoid this, always deglaze the pot thoroughly after sautéing the chicken and adding the broth. Use a wooden spoon to scrape up any browned bits from the bottom before sealing the lid.
Another common slip-up is overcooking the chicken, which can lead to dry, tough pieces. While Instant Pot chicken thighs are generally forgiving, cooking for too long under high pressure can still diminish their tenderness. Sticking to the recommended 8 minutes of high pressure, followed by a partial natural release, helps keep the chicken juicy and succulent.
Forgetting to rinse and drain the canned chickpeas can also impact the final dish. The liquid in canned chickpeas can be starchy and sometimes slightly metallic in taste. Rinsing them well under cold water removes this excess starch and improves the overall flavor and texture of the stew.
Finally, not tasting and adjusting seasonings at the end is a missed opportunity. Salt and pepper are crucial for bringing out all the flavors in the curry. Always taste after stirring in the coconut milk and before serving, adding more salt, pepper, or even a squeeze of lime juice if it needs a little lift.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot chicken and chickpea stew is fantastic for meal prepping and stores beautifully, making it an excellent candidate for making ahead. To store leftovers, allow the stew to cool completely to room temperature. Transfer it to airtight containers and refrigerate for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
