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Instant Pot (or not) Chicken Samosa Stew
with naan / yogurt

Active: 30 Total: 45

Full of Indian-inspired spices and ingredients, this stew is like a deconstructed samosa. We have a similar vegetarian version of the stew in our archives.
Smarts: If using the Instant Pot, be sure to use Yukon gold potatoes because these will hold their shape better than Russets that can fall apart under pressure.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.

Tags

Ingredients

Servings:
4
Metric
Chicken Samosa Stew:
  • Onions, medium - 1, diced
  • Ginger, fresh - 2 tsp, grated
  • Garlic - 3 cloves, chopped
  • Chicken breast, boneless and skinless - 1 lb, cubed
  • Peas and carrots, frozen - 1 1/2 cups
  • Potatoes - 10 oz, peeled and cubed
  • Cilantro leaves - 3 Tbsp
  • Ghee - 2 Tbsp (sub butter)
  • Stock, any type - 4 cups
  • Soy sauce, low-sodium - 2 Tbsp
  • Tomato paste - 1 Tbsp
  • Naan (opt) - for serving
  • Yogurt, plain or Greek - for serving
Indian Spice Mix:
  • Garam masala - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Coriander, ground - 2 tsp
  • Curry powder, mild - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Onions / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Frozen peas and carrots - Defrost in the microwave.
  5. Potatoes / Cilantro - Prep as directed.

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Make

  1. Heat a Dutch oven or large saucepan over medium heat. Add ghee. When ghee melts, add onions, ginger, and garlic and saute until onions are starting to soften, ~2 minutes. Add in chicken and saute until opaque on the outside, 3 to 4 minutes.
  2. Stir in spice mix and cook for 1 minute more. Pour stock (this recipe was written for the Instant Pot, so we recommend increasing liquid by 10-20% over listed amount to account for evaporation), soy sauce, tomato paste, and potatoes over chicken. Bring to a boil and then reduce to a low simmer. Cover and simmer until potatoes are tender, 15 to 20 minutes (depending on size).
  3. When stew is done, stir in peas and carrots and simmer for 1 minute more. Taste and season with some salt, if needed.
  4. Warm naan according to package directions.
  5. Serve stew with yogurt and cilantro on top and naan on the side. Enjoy!

Prep

  1. Onions / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Frozen peas and carrots - Defrost in the microwave.
  5. Potatoes / Cilantro - Prep as directed.

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Make

  1. Using the Saute function of an Instant Pot add ghee. When ghee melts, add onions, ginger, and garlic and saute until onions are starting to soften, ~2 minutes. Add in chicken and saute just until opaque on the outside, 3 to 4 minutes.
  2. Stir in spice mix and cook for 1 minute more.
  3. Pour a small amount of stock over the chicken, scraping up any browned bits from the bottom of the pan (be sure to get all of the browned bits up to avoid the burn error).
  4. Turn off the Saute function and stir in remaining stock, soy sauce, tomato paste, and potatoes.
  5. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 6 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
  6. When all of the pressure has released, remove the lid and stir in peas and carrots. Taste and season with some salt, if needed.
  7. Warm naan according to package directions.
  8. Serve stew with yogurt and cilantro on top and naan on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (32)
Gluten-free (2)
Paleo (3)
Vegetarian (13)

Most Helpful

this was super delicious! I used cauliflower instead of potatoes because that's what we had on hand and it turned out great. so easy and tasty, will definitely make again. Even tastier the next day.

By: Laura
Posted: Apr 28, 2021
Diet: Vegetarian
1 Helpful

25 reviews

The flavor profile is a little "sweet" for me, and not a huge fan of potatoes, so it was good, but not amazing.

By: Markell
Posted: May 26, 2021
Diet: Vegetarian
0 Helpful

Family really enjoyed this soup! Every time I use the instant pot I’m surprised it works. I ventured to use frozen chicken breasts for this recipe. I just submerged the frozen chicken in the broth mix and upped the cook time to 12 minutes. I think I could have cooked for 10 minutes but chicken was still tender, and most importantly, cooked through. After the instant pot did its thing, I took the chicken, shredded it and added it back in. Thanks for the great recipe!

By: J
Posted: May 12, 2021
Diet: Original
0 Helpful

Great flavor!! Could probably drop the brother to 3 cups on the stovetop (we like a thicker stew), but we really enjoyed this nonetheless!

By: Monica
Posted: May 10, 2021
Diet: Original
0 Helpful

I made it with lentils last time (vegetarian), both versions were delicious.

By: Becky
Posted: May 09, 2021
Diet: Original
0 Helpful

Instead of raw chicken, I used leftover roasted chicken, cubed. It was super tasty and cut the cooking time down a bit.

By: Nicole
Posted: May 04, 2021
Diet: Original
0 Helpful

So delicious and flavorful! Definitely more of a soup than a stew but I liked it

By: Lisa
Posted: Apr 29, 2021
Diet: Vegetarian
0 Helpful