Spring Chicken & Vegetable Stew (Instant Pot)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sauté Base:

Step 2

Set the Instant Pot to Sauté (high). Add olive oil. When hot, season chicken with salt and pepper and sear until lightly golden (2-3 min per side — doesn't have to cook through). Remove and set aside.

Step 3

2. Build Flavor:

Step 4

Add leeks and garlic to the pot. Sauté 2–3 minutes until fragrant and slightly softened.

Step 5

3. Deglaze:

Step 6

Pour in white wine (or a splash of broth if not using wine), scraping up any browned bits.

Step 7

4. Pressure Cook:

Step 8

Add carrots, potatoes, radishes, thyme, Dijon mustard, and chicken back into the pot.

Step 9

Pour in broth.

Step 10

Seal and cook on High Pressure for 8 minutes.

Step 11

Natural release for 5 minutes, then quick release remaining pressure.

Step 12

5. Add Freshness:

Step 13

Open lid. Stir in asparagus. Close lid again (no pressure) and let it sit on "Keep Warm" mode for 5 minutes — the asparagus will cook through but stay bright and snappy.

Step 14

6. Finish:

Step 15

Stir in lemon zest, lemon juice, fresh dill (or parsley), and butter if using. Taste and adjust seasoning.