Instant Pot Chicken Stew with Corn (Pollo Guisado con Maiz)
Instant Pot Chicken Stew with corn (pollo guisado) is one of my favorite comfort foods. It’s a simple dish, but my whole family loves it. I make it at least 2 times a month!
Instant Pot Chicken Stew (pollo guisado)
I wanted to take advantage of fresh summer corn in season and this turned out wonderful in the pressure cooker! I’ve also included stove top directions. Some other ethnic stews we love are Carne Guisada, Jamaican Coconut Shrimp Stew and Slow Cooker Pork and Gandules (Pigeon Peas) Stew.
If you want to keep this Whole30 or low-carb, leave the corn out. I served it over rice for my family and over cauliflower rice (Trader Joe’s now carries it!) for myself to keep it low-carb. I just love using drumsticks, but you can use whatever you want as long as it’s on the bone which adds flavor.
I typically make this on the stove in a big pot and let it simmer on low 35 to 40 minutes until tender. With my Instant Pot (slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker in one) sitting on my counter, I decided to use that instead and the results were perfection in half the time. The chicken literally falls off the bone and the flavors all work so well together! If you don’t have a pressure cooker, the stove is perfectly fine!
Freezer Tips:
To freeze any leftovers, transfer to an air-tight freezer safe container and store in the freezer for up to 3 months. To reheat thaw overnight in the refrigerator and heat on the stove, pressure cooker or microwave.
How To Make Instant Pot Pollo Guisado
More Instant Pot Recipes You Will Love
- Instant Pot Chicken Tikka Masala
- Chicken Dal Curry
- Red Lentil Soup with Spinach
- Instant Pot Barbacoa Beef
- Instant Pot Mashed Potatoes
Pressure Cooker Stewed Chicken with Corn (Pollo Guisado con Maiz)
Ingredients
- 8 skinless chicken drumsticks, 28 oz
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil
- 1/2 medium onion, chopped
- 3 scallions, chopped
- 1 plum tomato, diced
- 1 garlic clove, crushed
- 1/4 cup chopped cilantro, plus 1 tbsp for garnish
- 8 oz can tomato sauce
- 2 cups water
- 1 tablespoon Chicken Better Than Bouillon
- 1/2 teaspoon cumin
- 2 corn on the cobb, husked and halved
Instructions
- Season chicken with salt and garlic powder.
- Saute the onions, scallions, tomato and garlic in olive oil until soft, 2 to 3 minutes. Add 1/4 cup cilantro and stir 1 minute. Add tomato sauce, water, Bouillon, cumin and stir. Place the chicken in the sauce. Top with corn, cover and cook on high pressure 20 minutes. Natural release and top with remaining cilantro.
- To make on the stove, simmer low covered 40 minutes adding the corn the last 5 minutes.
Video
Nutrition
My husband does not like cilantro. It tastes soapy to him. Do you have any suggestions for a substitute?
Oh, Gina! I’m so grateful for your recipes. Found this when searching for an IP recipe for what I had on hand. Although I had chicken thighs and frozen corn vs what your recipe called for it was so good! Grew up eating this and never prepared myself, especially in an IP. My kids gobbled it up too. You’re the best!
Do you have a crockpot version? I don’t own an instapot … yet
Its not as good, I would make it on the stove just double the time and add more liquid.
The Latin chicken is great! I’m not a fan of better than boullion due to the sodium, so I used chicken broth, some dehydrated veggies, can of organic corn. I made the mistake of trying to skin my drumsticks. I’d get them skinless next time.
It’s really easy to skin drumstick. Pull the skin from large end to small end. Grab chicken skin with a paper towel. Pull. It should come off with a good pull.
ughhh pollo guisado!!! my fav meal. all your recipes are perfect and I swear gina YOU taught me how to cook through your site (and i’m pretty good :)) so thanks lol)
new to instapot though!! how many min would you add to this cooking time if i were to use frozen drum sticks? would it come out just as good ?
Defiantly a keeper! I love all the flavor of the chicken with out lots of ingredients. My son and husband approved of the chicken, the corn was tender and cooked perfect
I prefer white meat. Should I use bone in chicken breast or boneless? Will cook time be the same for breast also?
I would do bone in, it gives it flavor. Same time should be ok.
What a delicious and easy meal! My husband ( who never says anything, good or bad) couldn’t stop raving about how good it was and how i need to add more chicken for leftovers! So i did mine in the crockpot on low for 8hrs. Chicken came out tender and flavorful. I also served over brown rice and didn’t have corn on the cob, i added frozen corn and let it cook.
I was very disappointed it had too much liquid this was like soup and very hard to eat.
Guess you missed the word “stewed” in the title. You take out the chicken with tongs or a fork and with a spoon or ladle you remove the broth and pour it over the chicken
I am sorry if it’s not what you expected, the liquid is usually soaked up when served over rice.
If I double the recipes do you think I need to adjust the 20 min cook time in the pressure cooker? I read someone’s post that they double the recipe but didn’t mention a change in cook time. Thanks 🙂
No, same time.
No it won’t change.
This turned out very well! It is a stew-like texture so I served it over cauliflower rice. I added some hot sauce as well for a kick of flavor.
I keep reading comments that its too watery at the end but pollo guisado is a stew. It should be watery like soup. You serve it with rice and either dunk your rice into the soup or pour it over and allow it to absorb into the rice. Many Latin American recipes are served with liquid like that. It’s also sopped up with tortillas.
I’ve probably made this recipe 50 times! My all time fave IP dish.
Super easy and FULL of flavor!
I’m new to the instant pot world and this is what I’ve decided to make first. Is it possible for you to make a video for this recipe?
I only have frozen corn on the cob. Help! Will this later the cooktime?
Add another minute, it should be fine!
I am a twenty-something with a somewhat crazy work schedule and this is one of my go to dinners for hectic days! It’s so easy and the flavors are amazing! Plus I could eat leftovers for days (and I am not a leftover fan.) Definitely ranks in my top 10 recipes of all time. Love love love!
What are you serving this meal over? I cannot make out what it might be?
I think it’s cauliflower rice ?
Gina! This was wonderful. So tasty, easy, and fast in the IP. How does your family eat the corn? Do you eat it off the cobb on the side or do you cut the kernels off and add back to the dish?
We love it all ways!
Hi Gena, I’m new to pressure cooking and to Skinnytaste. I made this tonight and while the flavor was wonderful and the chicken was very tender, the sauce was very thin. Is it supposed to be thin? I was wondering if I could add a can of diced tomatoes and take out one cup of water. Do you think this would work?
It might!
Delicious! I served it with cauliflower rice but my calculations for WW
freestyle comes up to 9 points, not 4?
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Absolutely love this dish. Have made it 8 times using varies pieces of chicken. All other ingredients are exactly as written. We prefer white meat so our favorite piece of chicken is wing drumettes.
I like this recipe, but it is NOT fast. It’s nowhere near 30 minutes. It probably takes me 10 minutes to prep the chicken, cut up all the veggies and saute them for 2-3 minutes before adding everything else and setting the pressure pot on. Then it takes… I don’t know… 20min or so for the Instant Pot to come to pressure, THEN the 20 minute presser timer starts. And for natural release, after 50 minutes, I got really tired and hungry of waiting for natural release to happen so I ended up finishing with a quick release. So for me, this recipe takes more like 2h. It seems like it would be way faster if I would just make it on the stove. Am I missing something??
You only need to natural release 15 – 20 minutes then release.
Can I double the recipe if I have an 8qt instapot and use the same cook times?
yes
One of my favorites, so easy to make and picky toddler approved!
How much for one serving?
I love your recipes and I’m struggling to figure out how much to enjoy in one sitting and how much to leave for the next day’s meal.
The serving size is at the bottom of each recipe.
I have made this dish several times and shared with friends. It is absolutely delicious!!!
Hi! I put this in the recipe builder and got 8 points, not 4 points. I was wondering how you were able to get 4. Thanks!
I use the weight of the drumsticks, they vary in size and weight. 15 points no skin, 1 point bouillon, 1 point oil.
One clove or toe or the whole head of garlic?
clove
Looking for something different to use my instant pot for and this recipe was awesome. Made a couple of changes because I were too lazy to go to the store so I used can diced tomatoes instead of plum tomatoes. Also added more corn I love corn. My only knock on the recipe is i think the chicken should be browned to avoid the white chicken look which my daughter hates. I will be making it again tonight.
This was very very tasty! It’s definitely going to the “frequent meals” bucket!! Thank you!
My husband hates drumsticks, and even he loved this recipe! It was soo flavorful! Thank you Gina!
Made the stove top method and the taste was over the top!!! Now I am on the hunt for an Instapot-can’t wait to make it again!
I can’t wait to try this…I’m fairly new to Skimnytaste and absolutely have loved every recipe. I have tried!! I even have my husband eating healthy even though he doesn’t know it. If I make this in the crockpot should I wait to add the corn or can I dump it all in the beginning?
*Skinnytaste
Can this be made with the rice added to the IP at the beginning?
I am due in 4 weeks and am trying to find some make ahead meals so hubby and I can focus on baby instead of stressing over food when we come home from the hospital. Curious if you think this can be prepped in advanced and put into the freezer a week or 2 before cooking.
Yes! This freezes great.
Do recipes change quantitys if you have a smaller instant pot? I only have the 3 quart.
You can halve the recipe if you wish.
I don’t use products like better than bouillon. Do you have a recommendation for a whole food/s substitute? Thanks!
Just made this tonight. It was relatively fast to assemble, easy to make and delicious. My kids thanked me more than once for the great dinner. I doubled everything (except the chicken but it was close to double) as I have a large family and also like to have a leftover serving for myself for lunch on another day. I served it with some long grain rice I’d seasoned a little with some bullion, rotel and garlic. It was a hit. I used a 1/2 c. of cooked rice for my serving and it was perfect. I also used frozen corn on the cob as corn is not in season and it was still delicious. It reminds me of your chicken sofrito stew which I first tried probably a decade ago and still love!
thank you a favorite of mine as well!
I must be doing something wrong. My chicken was completely bland. The sauce itself had a good flavor but it was thin. Just sunk to the bottom of the rice i served with it. I poured it over the chicken and it didn’t stick so it didn’t exactly flavor it. What am I doing wrong??
This is definitely one of my family’s favorite of Gina’s recipes. I’ve made it in the Instant Pot many times. A couple of times I’ve used the leftover sauce/broth for soup and it’s delicious. I’ve also made it on the stove top while I cooked the rice in the IP and it’s just as good. Gina knows how to please my tummy!
BTW, I wish I could save my favorite recipes on this site.
Want to make friends and win people over? Make this dish. This is my go-to recipe for quick meals in social settings, including at remote cabins in the woods. My friends always LOVE it and never leave me any leftovers. So stinkin’ easy to make with boat loads of flavor!
I serve with rice and/or cauliflower rice, depending on who’s eating; then some avocado chunks, lime to squeeze, and cilantro.
Also – I’ve made it with several different chicken combos, i.e. breast, thigh, on bone, off bone, etc. All turned out phenomenal.
This is so yummy! And it smells amazing when cooking. I love the pressure cooker recipes. I am still old school with a rattle top pressure cooker….. still thinking about an instant pot. But this comes together so fast and is so flavorful.
Questions about the weight watchers point. I am trying again and have started on the new plan. I use the app all of the time to track my food choices and love it. When I put in the nutritional info from this recipe (I used what you have listed) I get 6 points for a serving, not 4. No biggie…. just wondered if you knew why? I am currently cooking this and it smells wonderful btw!!!
I punched it in and got 4 pts. I think you have to base it on the weight, not count. It was more points when I entered it as8 drumsticks, so WW May be thinking bigger drumsticks than were used in this recipe.
This was delish. Didn’t have scallions so subbed onions. My question is points. Drumsticks w bone are 4 pts each in Ww calculator. You are calling it 4 SP for two?
Oh. And used frozen corn since it’s january
Did you use the recipe builder?
Yep. Used recipe builder.
This the first recipe I tried in my Instant Pot! Turned out SO GOOD! The flavors are amazing and the meat just falls off the bone. My boyfriend was literally licking his plate! This one is a keeper.
When you say to saute the ingredients, are you doing that in the instant pot on the saute feature or do you do that in a pan on the stove and then transfer. New to this and just trying to figure it all out. Thanks
You can saute right in the pot!
I recently bought a 6 quart instant pot. It quickly became my favorite kitchen gadget and I recently bought an 8-quart instant pot so I can cook enough for leftovers. Does the cooking time change between using the larger or smaller pot? Gina which instant pot size to you generally use?
Can I make this in my crockpot – 8 hours on low?
Would frozen corn-on-the-cob work instead of fresh, and if so, should I thaw it first?
I was thinking the same thing. Corn on the cob is not found in the north during the winter 🙁 But I also don’t like frozen cobs, they always seem mushy. Maybe just frozen kernels?
I made this dish tonight — too late in the season for fresh corn on the cob. I added 1.5 cups of frozen corn kernels for the last 5 minutes of cooking and it came out beautifully. I didn’t bother to defrost the corn, but i did raise the heat somewhat to compensate for adding ice-cold corn to the simmering stew. According to my googling, there is approximately 3/4 cup kernels in an ear of fresh corn.
I should have specified that I made this on the stove, not in a pressure cooker.
Can I make in an instant pot using the same directions?
yes
A new chef here, why the boullion cube? ….what do you advise, ok to switch to two cups chicken broth—instead of two cups water and boullion cube? I’m sensitive to msg products–and would LOVE to give this stunning recipe a try this weekend, but only if the taste is still awesome. Thank you, Gina!
That should be fine.
Would the cook time change if I used boneless skinless chicken thighs?
That’s the only way I have ever made it and it’s INCREDIBLE, I have probably made this dish 15-20 times. I do use homemade chicken broth though instead of bouillon 🙂
Ommmmmergod. This dish is FANTASTIC. I think this is maybe the 6th or 7th recipe I have tried on Skinnytaste. I’ve enjoyed all of them, but this is a fav for sure. Followed the recipe exactly as directed for stove top. Came out perfect! Will be making again!.
Great! 🙂
I would love to do this in the slow cooker. When should I add the corn? Thanks!
First time using my instapot. I have made this delicious recipe on the stove top before. Just wondering if once you had in all of the ingredients are you suppose to cook it in sauté mode or chicken mode? Thanks
This was delicious!!! We will definitely add it to our regular recipes!! We cooked it on the stovetop, and it came out great!!
Gina, should I use natural release or quick release for this recipe? Thanks!
Either is ok!
This was a hit tonight with the husband. He did say he would probably like it with beans added also. I served it over rice and that worked nicely. It took me about an hour start to finish (chopping, coming up to temp, de-pressurizing). I hadn’t cooked corn on the cob in the instant pot before. It turned out great! I was worried it might be mushy, but it wasn’t at all. I will definitely make this one again!
I made this tonight for my family exactly as posted. Everyone loved it, and it was so easy. Thank you so much!! Also made the Rock Creek beans last night and again, love! Even better today for lunch.
Glad you enjoyed it!
Any tips if I wanted to use boneless skinless chicken breasts?
Do you leave the skin on?
The recipe calls for skinless.
This was fantastic! I used the Instant Pot and the chicken was fall-off-the-bone tender. So flavorful and filling!
Great!
Another WIN with the fam! The 7 year old told me I need to make this again! The flavors are great and it is so easy to make. Perfect for Wednesday nights before church! Thank you!
You’re welcome! Love kid approval!
Could this be made in a slow cooker?
I’m wondering this too!
Sure!
Quick question – Natural Release or Quick Release?
was wondering the same
Natural
Can this be made with chicken breast?
Yes! I’ve made it with just breast on the bone as well as a mix of thighs/breasts on the bone. Each time it was OUTSTANDING. Such a great, basic recipe.
I don’t think I’ve ever commented on a recipe but this was DELICIOUS…and the house smelled soooo good! Didn’t have any cilantro and it still turned out good. Thanks for the recipe!
great!!!
Many of your recipes call for cilantro and for whatever reason, I cannot tolerate cilantro (it tastes like soap to me). I love the color and would love to substitute the cilantro in your recipes for another fresh herb, and am curious if you have any recommendation flavor-wise on a possible substitute? Thanks so much for your time!
Hi Crys, I am not the original poster, but I may have some good info for you. If you want a good alternative, try ground coriander. It won’t give you the color, but it will give you a flavor profile that is similar to cilantro without the soapy taste. Coriander is the seed that cilantro grows from. Otherwise, to add color, you should try some flat leaf Italian parsley. I would use this sparingly until you note how it affects the flavor of the dish.
I read an article that said some people taste cilantro like soap strange I’m sure you could leave it out or add parsley too
I tried this on the stove top and it wasn’t as successful as I thought it would be. The flavors were great but the sauce was too watery like a soup and the chicken needed texture. I ended up simmering the sauce longer with a tablespoon of tomato paste added to thicken it. While that was simmering I took out the chicken after the 40 mins and broiled it for a bit. I think next time I will brown the chicken first and then add the rest of the ingredients into the pan.
Great recipe! Made in the Instant Pot, added avocado, and served over riced cauliflower. YUM! Could also sub in a can of fire roasted tomatoes instead of the plum tomato.
I make this probably every other week. My entire family including my 3 kids (9-12) love it. I will admit if I have time I do the skinless chicken legs but when I am in a rush I use skinless chicken thighs. I also prefer Chicken breast (and so does one of my sons) so I also put some chicken breast in as well. I also make this sometimes on Sundays and leave for later in the week and it is even more amazing when soaking in the sauce. A must try for any instant pot owner!
This was so good! Added one can of Rotel, pulled the chicken off the bone and cut the corn off the cob and added it back in. I thought it would be easier for my son to eat.
Have you ever used boneless skinless chicken breast? Unfortunately my hubby doesn’t like dark meat. I would use 4 drumsticks for my son and I. Looks absolutely delicious!
Hi. I really want to make this recipe! We deal with some food allergies though and the bouillon is a no-no. Any suggestions on how I can replace? Thanks!
Where do you buy the product Chicken Better than Bouillon?
I find it in the grocery stores with the soup mixes , usually near the top of a shelf. Have also found it at Costco.
I doubled the cumin and added a tsp of red pepper flakes. I put in 1/2 cup of broth instead of water and bouillon as chicken in a pressure cooker will create a lot of broth on its own. And added three tomatoes instead of one. When it was finished I took the meat off the bone and added it to the pot of liquid. I then ladled the chicken and liquid over brown rice. The corn had a wonderful flavor to it.
Very tasty. Thank you for the recipe.
Is an instant pot the same as an electric pressure cooker?
Yes.
I’ve started weightwatchers and I made this last night. My boyfriend and I both fell in love with it. Thank you for putting points on your meals!! I love my pressure cooker!
You’re welcome Meegan!
Can this be made without the tomato sauce? Like could it be made with butternut squash sauce? I cannot eat tomatoes.
Awesome! I just purchased a pressure cooker and can’t wait to try! Look forward to seeing more pressure cooker recipes!
Hi Gina, thank you for all the great recipes. I have a question that I have not been able to find an answer to. If I want to double this recipie, can I just add more chicken to the hot pot and leave the other ingridients as is? I’m worried that I would be adding a lot more excess liquid to the pressure cooker. Or will not doubling the recipie exactly result in loss of flavor ? Last time there was so much extra broth I didn’t know if we really needed to add more .
The chicken should be in the broth, perhaps you can add a few more pieces but I dont think I would double it.
1 garlic as in 1 clove or as in 1 bulb?
Clove.
I am OBSESSED with my Instant Pot that I received for Christmas! I made this recipe on Monday and absolutely love it! The only change I made is that I used bone-in, skinless chicken thighs and trimmed off the visible fat. I’ve been eating this most of the week, and it just gets better and better! Keep those Instant Pot recipes coming! By the way, your Turkey Meatball Stronganoff is SO DELICIOUS, too!
Thanks Ginger!
yum! I doubled the recipe and with the leftover broth from the stew, I did a mashup of last weeks brussel sprouts and cauliflower soup – just roasted them and added to the broth and whirred with the immersible blender – made me feel very thrifty! And it’s delicious.
Do you cook everything first and then freeze it?
yes
This was again another wonderful recipe! The only change I made was I subbed homemade spicy salsa for the tomato sauce because we like things spicy! Thanks again for another wonderful meal!!
Great! You’re welcome!
Is the pressure cooker time the same if I double the recipe. Also after reading seems there is a lot of sauce. Should I just double the chicken and corn and leave the rest of the recipe the same.?
Thanks Gina. Love your recipes
Same time, if you don’t use more sauce the chicken won’t get the flavor of the broth.
Looks great! Can you make it on the crockpot as well?
Doesn’t taste as good, I would make it on the stove.
Hi Gina,
What do you mean by “tomato sauce”? It sounds like a dumb question but in Australia that’s what we call ketchup!
Is it like tomato paste or blended canned tomatoes?
Thanks!
It isn’t ketchup. I would go with the blended canned tomatoes. 🙂
This is the first recipe I have tried from skinny taste and I got to say I’m super impressed. Love this recipe. Did it in my pressure pot. Came out amazing.
Thanks GIna
Glad you enjoyed it!
Made this tonight with thighs and used half the chicken shredded to make the leftover liquid into a soup! I used frozen corn when I cooked the thighs instead of on the cob, added smoked paprika and chilli flakes! So delicious!!
Hi, I hate legs! Would thighs on or of bone work?
Sure!
I’m curious does the instant pot know how to make brown rice or only white? I don’t see.a.brown rice button…I ask cuz my rice cooker has both options….ty
Both.
Hi Gina. Love love love your recipes.
Quick question, would you increase the cooking time for frozen chicken?
If you leave out the corn, how would that affect the SP value? A 1/2 an ear of corn is 2 SP, does that sound accurate?
It would be less, use recipe builder to be sure.
What vegetable side would you recommend for this? I try to have something green with every dinner
This is really tasty. I have made this twice in two weeks on the stove top because it’s so good! Also a quick weeknight recipe. I followed the recipe as written. Very flavorful and filling over rice with a salad.
I’ve made this twice in 2 weeks and love it! The first time I made it, I followed the recipe exactly but my kids weren’t crazy about drumsticks so I made it again with boneless, skinless breasts and they loved it. This makes an amazing sauce and I believe this is going to be our fall/winter staple! Skinnytaste is really the only cookbook and website that I use now since all of the recipes have turned out great!
That’s great! Thank you!
Did you use the same cooking time for the boneless breasts?
Thank You
Gina! Not sure if you’ve ever tried or thought of this. But last night, when I was cleaning up this meal ( it’s in our regular rotation) I was trying to think of some things I could do with the left over sauce. Uhm… Soup! I just shredded whatever chicken I had left, and added the left over rice and some extra corn. Added some more water and bullion and it made the perfect soup!
Good idea! We make a similar soup with these flavors as well!
Could you make this with boneless, skinless chicken thighs? How long for time adjustment in the IP? TIA!
LOVED this dish. I’ve been eating it for lunch all week and it seems to get better every day. I cooked on the stove for 35 mins, added the corn, then cooked another 5-6 mins. DELISH!
Great! Glad you enjoyed it!
Anyone know how long to IP this with two bone in chicken breast also. I’m doing legs and the breast
I did the stovetop simmer – Sooooo easy. The hardest part was peeling the skin off the drumsticks (anyone have tips for making that easier?). I can’t wait to eat the leftovers! I simmered closer to an hour just because I was distracted and it was great. Corn simmered 15 minutes, no problem. Served over the cauli rice from Trader Joe’s.
Use a paper towel to take off the skin, it grips the skin
Is it okay if I use drumsticks with the skin?
Sure but it will change nutritional info.
Wow this recipe is amazing and my 4 and 1 year old LOVED it!! Thank you, keep up the delicious creations!!!
I made this for dinner last night on the stove. It was delicious!! I added carrots and used diced tomatoes – it was what I had. The whole family loved it.
I know it wasn’t recommended to use a slow cooker, but did anyone try it? Tried it stovetop last time, but was hoping to throw it in the slow cooker today. Thanks!
I also have made this 3 times now in last 10 days , using 4 legs at a time though so not too many leftovers and reusing the broth. Still excellent. This recipe alone was worth getting the Instant Pot. Love your recipes, so easy and quick for one person. Gonna make some soup if there’s any broth leftover this time.
So glad you like it!
Another home run with my family!! First time using my instant pot and everything came out perfect!! I love all your recipes!! Thanks for making meal planning so enjoyable!!
I made this the other day and it turned out great. I forgot to take the chicken legs out of the freezer so I put them in frozen and increased the time. Still amazing. I had lots of leftovers. For the leftovers, I took the corn off the cob and the chicken off the bone and combined it all into a soup for later.
The recipe was great! A few modifications I made that may be helpful to “new cooks”! We did the stovetop version but realized after 40 mins, we should have brought the stew to a “boil first” then simmer on low. I think it’s assumed in the instructions.
The broth was a little too soupy so we thickened it with some cornstarch and water. The flavors were incredible! Thank you!
Made this tonight in the stove. Excellent and both my husband and son loved it. I liked that I could throw everything in the pot (after initial sauté) and walk away. Thank you for another great recipe!
Didn’t have cilantro but still was delish.
This was good. I used 10 chicken legs and 3 ears of corn and low sodium bouillon. It did need more flavor so I added Chohula sauce to my serving. Next time I will try adding some chili in adobo sauce during the cooking phase so it gets imbued into the food. Some oregano might be nice in there as well. Since I am cooking for one I plan to remove the leftover meat from the bones, cut the corn off the cob and add them to the tasty broth, along with cooked rice. Pop in the freezer. 4 more healthy, tasty homemade tv dinners. Yum!
This is exactly what I did with my leftovers!
first time pressure cooker here. I was a little confused by the recipe instructions. Do you release the pressure naturally or quick release? i feel like it took at least 5 min to heat up once i set it to Manual 20min high pressure, then if you do a natural release, thats another 10 min, so its not really much faster than stove top, is that right?
Made this tonight and wow was it amazing! This recipe alone is worth having the instant pot! Those of you worried about thin sauce and want to avoid using corn starch, remove the chicken and corn after cooking, turn the IP on sauté, bring to a boil, then adjust the sauté to low and let simmer until desired thickness is obtained. Our sauce was stick to the spoon thick. YUM, this is going to be a regular in our house!
I made this last night, it was delicious . Looking forward to more yummy meals! Thanks skinny taste!!
I made this in the crock pot and it as AHHHMAZING! <3
hi janice…novice cook here. how long did you put in the crock pot for?
That’s what I needed to hear thanks!
Thank you Gina for more pressure cooker recipes. I have been a fan of pressure cookers and your site for a long time.
Thank you!
I just made this on the stovetop, in a regular pan. So delicious and flavorful. I added broccoli. Will definitely make this again, perfect for a family meal.
I just got a new Instant Pot and am so excited to try it! Mine doesn’t have a setting to pressure cook on high. I used the poultry button and set it for 20 minutes. Fingers crossed! I can’t tell if it is on high or not.
Do you do a natural release with the pressure cooker or a quick release? Cant wait to make this!!!
Made this on the stove…absolutely loved it. Not sure if I loved the sauce or the chicken more…
Question: can I add uncooked meat to leftover stew and cook.down another 40 mins?
Making now! I’m adjusting recipe for crockpot! I’m sure it will be as great as all of your recipes are!!!
this recipe is SO GOOD and SO EASY! this is why pressure cookers are the best! you can sautee everything right in the pressure cooker, and then just drop the rest of the ingredients in afterwards. i added the corn along with the chicken and it was perfectly cooked, not soggy at all. i was out of cumin (i didn’t realize), so i substituted a spicy aji amarillo spice blend and a chipotle garlic blend that i had, and went heavy on the garlic powder and salt on the chicken, and everything was flavored perfectly. this dish is a total winner. i could also see making the stove top version on a snowy winter day and letting it simmer all day.
Great! I agree!
I ended up making this on the stove. It was SO flavorful, and my whole family loved it. It is now my new favorite recipe from this site (along with the stuffed buffalo chicken breasts which are to die for).
Hi Gina,
I couldn’t bear to part with all that beautiful broth. I’m going to de-fat it then save it for a flavorful soup. Any guesstimate as to the point value for the leftover broth?
Hi this looks delicious and I started making it on my stove top now.
Question, why don’t you use sofrito or sazon? Usually my husband makes his stew with these. Just curious.
Thanks!
You didn’t list the number of servings, but I am guessing 4 based on the number of drumsticks?
Yes 4, thanks I just fixed!
Made this last night to a great success and we loved it. Flavors wonderful.Thank you for yet another winner. Each of your recipes is a winner and they have transformed my cooking. I had not had my pressure cooker out for awhile and was glad to see a recipe that had me using it again.
This is delicious. My new favorite stew. Even better leftover if possible.
🙂
My mom died in July and my sister is now cooking for my dad, who has a VERY strict diet (no sugar, no salt, no fat). I just purchased both my sister (in NC) & myself (in MO) insta pots. I told my sister she needed to visit your site for SO many wonderful & easily adaptable recipes. We are both making this meal as our 1st Sunday meal “together.” My dad seemed excited at the idea that we could all sit down and eat together thru FaceTime & eat the same meal “together.” Thank you for all of your hard work, sharing your ideas and the love & thought you put into your meals & recipes. I don’t know if you actually understand how much of an impact you make on people. Thank you! We’re looking forward to making more insta pot meals “together.”
So sorry to hear about your Mom. I love the idea of face-timing meals together, I hope you enjoyed this!
can i use frozen corn? If show how does that alter the time? Sorry
Made this last nice and it turned out wonderful! The chicken fell off the bone. There was not a bite leftover. Thank you!
this was good! however, I think next time I will take the corn off the cob and make center garnish with the kernels as it was very hot and messy to eat with all the liquids…. and corn mixed into anything is delicious!
I’m not sure if I did something wrong? The chicken fell off the bones but had no flavor. The ‘sauce’ was very soupy and had to drench my bowl in it to get any flavor at all. The flavor was delicious but just wasn’t very strong at all.
I added some Goya Sazón to it.
The Badia one has no MSG.
What release method do you use for the Instant Pot?
I just let it release on it’s own but you can also use QR.
Can I use a slow cooker? Just throw everything in? looks good!
You can but it won’t taste as good, it looses a lot of flavor.
I have a Zojirushi pressure cooker. Just wondering if you saute everything in the bottom of the pressure cooker or in a separate pan?
Thanks!
I sautéed everything in the pressure cooker.
How watery is the sauce when it’s finished in the pressure cooker?
It’s pretty liquidy to put over rice.
I thought it was great but found the sauce a bit too thin so I made a corn starch slurry to thicken it a bit. Next time I might use less water or add more to make it into a soup.
Hi Gina,
I have a crockpot/slow cooker. How long would you suggest cooking it? 4 hours or 6 hours?
6 hours but it loses so much flavor in the slow cooker for some reason, I recommend making it on the stove 40 min.
This looks amazing and super easy! Unfortunately my husband is not a fan of cilantro or cumin. :-/ Any ideas for alternate herbs/spices that could work with this same method? Thanks! P.S. – I have loved every recipe I have ever made from this website!
I too am not a fan of cilantro. I always substitute tarragon when making chicken dishes and basil for all other meats. I like cumin but you could try substituting ground coriander or just leave out all together 1/2 tsp in such a large recipe shouldnt make a huge difference.
Your recipe and recommendations for instant pot made my decision to order one! Can’t wait to make this recipe. Looks so delicious.
Please advise how to add rice to instant pot or when to make it in the process.
So delish!!! Mil gracias Gina for helping us busy moms whip up a delicious meal in no time. Please, please, please keep this revamped recipes coming!
DO YOU HAVE TO COOK THIS IS A PRESSURE COOKER? CAN YOU JUST USE A BIG STOVE TOP PAN? IF SO DO I STILL COOK FOR 20 MINS?
To make on the stove, simmer low covered 40 minutes adding the corn the last 5 minutes.
THANK YOU SO MUCH! I COOK MEALS EVERY SINGLE DAY FROM YOUR WEBSITE!
Do you use quick release or natural release when using the pressure cooker?
The instructions said, “let pressure release”, nothing about quick release.
Hi Gina,
Like others I am questioning whether this can be done in a crock pot.. I live in an NYC apartment with a gas stove and I feel my “low” always end up being closer to “high”.. can we follow these same instructions in the crock pot?
also thank you for all your recipes! they’ve been a big helping compromising eating both Spanish (me) and Italian(bf) dishes for me to make 🙂
Please read directions more than once…Gina gives very explicit directions: She says you don’t have to use legs BUT USE CHICKEN WITH BONES FOR FLAVOR…. instructions for slow cookers usually have a guide or google….It would be most helpful if we could reply after making recipe so we all benefit from FEEDBACK.!
Oops missed that part in the directions – thanks
Since corn on the cob only takes about 7 minutes to steam, I would think cooking it in a pressure cooker for 20 minutes would turn it to mush!
It’s not mush at all but if you want to add it last you can.
This looks so yummy 🙂
My husband hates anything with a bone in it (he’s so picky!). Could this same recipe be made, but with boneless/skinless chicken thighs instead?
I made mine with drumsticks and boneless thighs
ahh good idea! I can have the drumsticks and he can have the boneless thighs – thank you 🙂
just take the bones out of the thighs before serving
the meat will just slide off!
That’s a great idea, Mary – thank you 🙂
Can you use boneless chicken breasts?
She said the bones add flavor so I would use either drum sticks or thighs with bones
I used bone in chicken breasts and it came out great. I would recommend using the bones for more flavor. I deboned before I served it.
Which cauliflower rice recipe to you make for yourself? Do you season it?
I used the cilantro recipe with this.
what size instant pot is everyone using for these recipes? The link automatically shows the 6 quart, but is that large enough?
This is my question as well. I cook for a larger family and use the big crockpot/dutch oven sizes. I would probably increase the chicken in this recipe to 12 drum sticks. Is the 6 quart big enough or should I go with the 8 quart?
I would go with the 8 quart!
I have to say your recipes have changed my life. U are wonderful , every recipe i have ever made is delicous. Youve taken all of the guess work out of meal planning. Thank you for helping me lose 40 + lbs
Thank you so much! That is awesome!!!
Could you use Chicken breast for this?
Do I put in chicken then top it off with corn?
Step 2 in directions.
For the Pressure Cooker do you use the natural release or quick release? I’m excited to try this! Every recipe I’ve tried of yours so far has been amazing!
I did quick release tonight and my Fissker sprayed tomato-infused broth all over my backsplash ???? I don’t know that I would let it slow release completely but next time I will give it a 5-minute rest. (It was delicious!!!)
For meat I usually do a combo of natural release for 5-10 minutes then quick release. I have heard that full quick release can dry meat out. I made this yesterday and cut my thumb so had to go to the clinic (oops!) so it did a full natural pressure release and it was great!
Could I substitute 2 cups of low sodium chicken broth instead of the water and chicken better than bouillon? Your recipes are amazing! Thank you!
I always do Chicken broth and it’s great
Can I make it in the slow cooker? If so how long and when should I add the chicken
Can you recommend an instant pot? I am in the market for a new crock pot and might as well get an instant pot.
I recently bought this one & have yet to use it. This one is what Gina recommends. I will be trying out my new pot soon! 🙂
https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=redir_mobile_desktop?ie=UTF8&dpID=41L%2Br0px7RL&dpPl=1&keywords=insta9=mp_s_a_1_1&sr=8-1
thanks!
I have the one that Shirley listed and Gina recommends. LOVE it!!
Instant Pot is the brand of pressure cooker not a type of cooker. There are a couple different Instant Pots, one is the Smart pot, more expensive, you can use your cell to program it. The 7 in one DUO has the yogurt function, I use it a lot! The 6 in one LUX has no yogurt function, has only high pressure no low pressure option. Then there is a new 8 quart 7 in one. The older 7 in one DUO is a 6 quart. I recommend the 6 quart 7 in 1 DUO, unless you have a huge family.
Definitely get an IP instead of a crock pot. You will not regret it! Ever made hassle free hard cooked eggs in 4 minutes??? 🙂
Holy moly, I want to make this today. Sadly, I don’t have a pressure cooker yet. With my slow cooker, could I just do low for about 6 hours or so with all the ingredients? Yummy!
Stove top directions say to simmer on low for 40 minutes. This is definitely on my list for next week. It’s simple, but looks very flavorful. No instapot, so it will be stove top for me.
Same question – I assume you add the chicken to the pot after you sauté the cilantro? Thanks
Step 2 in directions. 🙂
Can this be made in the crock pot? If so, how long?
When do you add the chicken?
Step 2 in directions.
Looks so good! When do you add the chicken to the pot?
Step 2
Hi Gina, would you be able to make this in a crock pot? Thank you for being such an inspiration. I love making all of your recipes 🙂
Thank you! I just got an Instant Pot and am eager for new recipes (especially from you, I love your site!) I have a homemade aji-type of sauce I made with peppers, tomatoes and scallions that I might sub into this instead of the plain tomato sauce. It will be spicy!
Lol that’s OK! Spicy is good!
I love your recipe key. Have you thought about adding a low sodium one?
I do have a label in the index for low sodium.