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Persian-Style Chicken and Carrot Stew (Instant Pot-Friendly)
We’re so happy Christa, one of our amazing customers, shared her family’s Persian-style chicken stew with us! If you’re interested in sharing your fav recipes, we’d love to have you (more info here on how to do that).
Persian-Style Chicken and Carrot Stew (Instant Pot-Friendly)
This is a simple, warm your soul dish with comforting flavors even the pickiest family member will enjoy. Best served over basmati rice with a side of tahdig (the crunchy rice at the bottom of the pot).
This is not a traditional Persian khoresh (stew)—though we make plenty of those as well—this is our family’s own unique recipe using aromatic Persian spices. Best made in the instant pot or in a cast iron pot.
- Prep Time: 10
- Cook Time: 30 with Instapot (or 1-2 hours stovetop)
- Total Time: 40 minutes with Instapot (1-2 hours stovetop)
- Yield: 4-6 servings 1x
- Category: stew
- Method: Instapot
- Cuisine: Persian
Ingredients
Scale
- 1.5 pounds chicken breast, 1-inch cubes
- 1.5 cups baby carrots, leave them whole
- 1 can cannelloni beans, drained and well rinsed
- 1 large yellow onion, finely chopped
- 3 cloves garlic, chopped
- 1 1/2 Tablespoons Pinch Spice Market Advieh Khoresh
- 2 teaspoons Pinch Spice Market paprika
- 1 teaspoon Pinch Spice Market turmeric
- 3 cups water
- 2 Tablespoons olive oil
- Salt to taste (avoid under-salting!)
Instructions
Using an Instant Pot:
- Set Instant Pot to sauté mode and heat olive oil
- Add onions and garlic along with all spices (advieh, paprika, turmeric) and sauté together for a few minutes. Add a little of the water to ensure no burning.
- Add cubed chicken to the pot and sauté for a minute or two
- Add the rest of the water and carrots
- Add the salt and give it all a good stir
- Add the drained cannelloni beans on the top
- Seal the lid and change to high pressure/stew mode and set for 20 minutes. Let naturally release for 10 minutes. Serve over basmati rice.
Without Instant Pot:
- Heat olive oil in a heavy-bottomed pot (medium-low)
- Add onions and garlic along with all spices (advieh, paprika, turmeric) and sauté together for a few minutes. Add a little of the water to ensure no burning.
- Add cubed chicken to the pot and sauté for a minute or two
- Add the rest of the water and carrots
- Add the salt and give it all a good stir
- Add the drained cannelloni beans on the top
- Bring the pot to a boil and then reduce heat to as low as possible and let simmer for at least an hour. Serve over basmati rice.
