Brown Stew Chicken in an Instant Pot for a quick twist on a rich and delicious Caribbean classic dish. The rich, complex flavors blow away any other stewed chicken.
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I’ve been making brown stew chicken for years using the traditional method of long slow stew on the stovetop with browning sauce. I was asked to make a chicken instant pot recipe, so figured I’d try to convert my brown stew chicken recipe.
In its simplest form, this is just an instant pot bbq chicken recipe. But you know black folks don’t just do simple. This “bbq chicken” is tricked out and leveled up to the nines!
what is brown stew chicken?
Brown stew chicken is a common dish found throughout the Caribbean, most notably Jamaica. It’s essentially caramelized chicken pieces that are stewed in a flavorful brown sauce made from burnt sugar. It is the sauce that gives the dish its name and during cooking renders that delicious dark brown gravy.
I cheated in this version. Rather than making a burnt sugar-based brown sauce in my instant pot, I substituted a recent jerk bbq sauce recipe I created. Though it’s lacking in those burnt sugar nodes, it packs mucho gobs of flavor and maintains that dark brown color.
Brown Stew Chicken Ingredients
The most complicated ingredient in this recipe is the jerk bbq sauce and it’s merely a doctored up store-bought sauce. However, its flavor is bold! Also, technique plays a big role in driving the outstanding flavor. Chicken + Sauce + peppers and onions.
How To Make Brown Stew Chicken (Step by Step)
Step 1: Season the chicken
Step 2: Brown The Chicken
Guidance for browning chicken is in the caption but try my earlier detailed post on how to brown meat in instant pot without sticking for optimal results.
Step 3: Add the onions and garlic
Step 4: Add the peppers
Step 5: Deglaze the pan
Step 6: Cook the Chicken
Serving Suggestions
Brown stew chicken and rice go together like shrimp and grits or pork and beans. Otherwise, you can just load up on the chicken and have some bread on hand to sop up the sauce/gravy which is so deliciously complex.
Try it with this coconut ginger rice which is special in its own right.
Expert Tips For Making Brown Stew Chicken
- The chicken will stick to the instant pot pan during the saute step. Don't worry you'll be okay as long as you don't let it cook too long. I used tongs and moved the chicken around some as I wanted to brown the chicken as well as get that good caramelization.
- Deglaze the pan with the sauce before pressure cooking. Those brown bits of chicken skin will add great flavor to the dish.
- Don't fret if you don't have an instant pot, this recipe easily works in a slow cooker. Just be sure to brown the chicken and saute the vegetables in a pan first
- The sauce is well seasoned, so no need to add any additional salt, otherwise, this dish will be too salty.
- Coconut oil gives the dish an extra Caribbean element, but don't buy any just for this recipe. Canola or olive oil works just fine
- Don't crowd the pan when browning the chicken initially. Brown in batches if necessary to avoid overcrowding which makes caramelization nearly impossible and robs you of additional flavor.
Instant Pot Brown Stew Chicken Frequently Asked Questions (FAQs)
What types of chicken should I use?
Traditional stewed chicken recipes call for whole parts of a chicken, but for this recipe, I chose to use thighs and legs. I prefer darker pieces for the flavor and you don't have to worry about them drying out.
Should I marinate the chicken?
You can definitely marinate the chicken if you have time, but honestly, with the instant pot, it's not necessary. Between the pressure cooker and the sauce, you'll get plenty of flavor despite so few ingredients and steps; pressure cooking will drive the sauce flavors deep into the chicken for all types of wonderful goodness.
Is brown stew chicken spicy?
Yes, it can be but doesn't have to be. It really depends on your preference. Many traditional recipes use scotch bonnet peppers, as does mine. My trick is to use a whole pepper and just add slits, such that the chilis heat minimally infuses the dish.
I don't recommend for instant pot though as the pressure will break down the pepper and leave the seeds in the dish making for a blazing hot dish. The jerk bbq sauce has some mild heat and is sufficient. If you like the super hot version, then just add your favorite hot sauce.
How to thicken brown stew chicken?
The instant pot doesn't produce as thick of a sauce as traditional cooking, but there is a simple remedy for this if you prefer the more traditional brown gravy. The saute function is the MVP of the instant pot.
After you've removed the chicken, simply make a quick corn starch slurry (mix a little corn starch and some cold water in a bowl) then add it to the sauce and sauce in the instant pot. The sauce should thicken up in minutes. If you could care less about the consistency, then just go for it.
What to serve with brown stew chicken?
Jamaican brown stew chicken is normally eaten with rice and peas. I prefer a nice bowl of coconut rice topped with chicken, peppers, and gravy. For my keto friends cauliflower, rice will do the trick.
Can This Be Made without an Instant Pot?
Yes indeed, and traditional Brown stew chicken is cooked on stovetop. Try this authentic Jamaican brown stew chicken recipe which is loaded with flavor.
For other instant pot recipes try these:
- Instant Pot Smoked Brisket Collard Greens
- Instant Pot Ham and Beans Stew
- Instant Pot Smoked Chicken and Okra Stew
- Instant Pot Creole Green Beans
- Instant Pot Coconut Braised Brussel Sprouts
- Instant Pot Jerk Chicken Thighs
- Instant Pot Cabbage with Andouille Sausage
- Instant Pot Okra Soup
- Instant Pot Black-eyed Peas
- Instant Pot Country Style Ribs
If you make this comforting and flavorful brown stew chicken recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Equipment
- instant pot
Ingredients
- 2 chicken drumsticks
- 2 chicken thighs (bone-in, skin on)
- kosher salt
- black pepper
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 red bell pepper
- 1 green bell pepper
- 3 garlic cloves
- 3 cups jerk bbq sauce
- 1 cup chicken stock
Instructions
- Season the chicken with salt and pepper making sure to rub the seasonings into the skin well.
- Set the instant pot to saute setting and add the coconut oil
- Add the chicken pieces skin side down and saute 2-3 minutes. Move the chicken around with tongs to prevent too much sticking. Flip the chicken and brown for another 2 minutes
- Remove the chicken and add the onions and garlic using additional oil if necessary. Cook for two minutes and then add the peppers for another minute of cooking. Press cancel to stop saute.
- Add the bbq sauce and chicken stock, then stir to mix the sauce as well as deglaze the pot.
- Add all the chicken pieces back to the pot.
- Seal the Instant Pot according to manufacturers instructions.
- Set the Instant Pot to Manual, High pressure, for 20 minutes. Finish with quick pressure release. Serve with rice.
Video
Notes
- The chicken will stick to the instant pot pan during saute step. Don't worry you'll be okay as long as you don't let it cook too long. I used tongs and moved the chicken around some as I wanted to brown the chicken as well as get that good caramelization.
- Deglaze the pan with the sauce before pressure cooking. Those brown bits of chicken skin will add great flavor to the dish.
- Don't fret if you don't have an instant pot, this recipe easily works in a slow cooker. Just be sure to brown the chicken and saute the vegetables in a pan first
- The sauce is well seasoned, so no need to add any additional salt, otherwise this dish will be too salty.
- Coconut oil gives the dish an extra Caribbean element, but don't buy any just for this recipe. Canola or olive oil works just fine
- Don't crowd the pan when browning the chicken initially. Brown in batches if necessary to avoid overcrowding which makes caramelization nearly impossible and robs you of additional flavor.
t sylvester says
Hi,
What type of release do we use on the instant pot? is this a quick release or natural release
Marwin Brown says
I used the natural release for this recipe. As a general for meats or ingredients I don't mind cooking a little long I use natural release. For vegetables, when I'm typically trying to avoid mushy texture I go with quick release.
lemony snicket says
nice
camirra williamson says
I havent tried this yet, but it looks great. Im an experienced cook and can usually tell from from the ingredients if something is going to be good. also i cook to taste. that bbq jerk recipe is gonna be a winner at the holidays for sure! thanks for sharing this.
Marwin Brown says
You sound like my kind of cook!Enjoy
Danielle says
What a twist it is! I remember making something similar just a few weeks ago - I wish I had this recipe back then as I am out of chicken now. But hey, I am going to save this recipe and come back to it right after my next grocery run!
Marwin Brown says
Good deal. Stay safe out there.
Kelly Anthony says
Now, this Jamaican brow stew chicken has some serious flavor and is sure to be loved by everyone.
Jacque Hastert says
I love jamaican food and can't wait to give this a try soon.
Jen says
This site has the most interesting instant pot recipes and this one is no exception. Make a double batch of the sauce- it is great on everything.
Anna says
This chicken stew looks so flavoursome and delicious! I absolutely love the combination of spices and ingredients in this recipe, no doubt my whole family is going to love it too!
Pam Greer says
So easy and so full of flavor!! I was looking to try a new Instant Pot chicken recipe and this one is perfect!!
Marisa F. Stewart says
I love all of the spices you have going with your chicken. I popped on over and checked out your jerk sauce. Now that is something I know Hubby will want to make. We enjoy our dishes loaded with spices. And the color of the peppers certainly adds to the visual appeal of the dish as well as the flavor. Great recipe.
Amanda says
I think I found my new favorite chicken recipe! It's loaded with flavor, and I love how easy the Instant Pot makes everything. Definitely going on the rotation!
Sara says
I think this looks tasty! I have a package of chicken thighs that needed a good recipe. This is the one I think!
LaKita says
This brown chicken stew looks so flavorful and delicious! Love that it is made in an instant pot to make this recipe quick and simple.
Sam says
Wow this stew looks so yummy! It's recipes like this that make me wish I had an instant pot right now!
Renee says
Can i use browning sauce instead of the BBQ jerk sauce
Marwin Brown says
Yes you can. It will be a slightly different taste profile since the jerk flavor will be gone. I chose not to use browning sauce for this recipe since most don't have access to it or are scared to make burnt sugar. Plus flavors vary quite a bit with the store-bought ones. You'll just have to be mindful of how thick it is. If it's really thick you might want to dilute it some to avoid getting the "burn" message on your Instant Pot.
Le'Crai says
Do you have a recipe for coconut rice and rice and peas?
Marwin Brown says
Here is a recipe for coconut rice https://www.foodfidelity.com/coconut-ginger-rice/. Rice and peas recipe coming soon.
Monica J says
Ok,so I don't comment on recipes unless I have tried them and let me tell you this was very good. Even though I messed up the sauce by not cooking it down first it was still the bomb. I dont say that lightly. I am an experienced cook and also very picky so I lie to you not. Just as an aside I made a version of this with shrimp and I thought my son was going to eat the whole pot.
Marwin Brown says
Thank you! Now you got me wanting to try it with the shrimp too!
Tameca A. says
Hi ! So excited to try this. How much salt / pepper when you first season the chicken and then also the amount poured into the Instant Pot before the chicken is put back in cook with the sauce ? I’m always nervous about over salting food.
Marwin Brown says
In total you'll need about 1/2 tbsp of each (salt and pepper). I used most of that to season the chicken and maybe reserve a teaspoon to season the vegetables during the saute step. There is much flavor in the sauce so you shouldn't need much salt.
Mel says
This looks amazing! Any way this could be cooked in the crockpot for larger portions?
Marwin Brown says
Hi I've never tried it in a crockpot, but I imagine it could. If you go the crockpot route, the one BIG suggestion I would have would be to brown your chicken in a separate skillet first before adding to the crockpot. A fair amount of the flavor comes from the browning process and a crockpot just doesn't get hot enough to properly brown chicken.
Cortney krueger says
How much browning would you use instead of bbq sauce? Making this now hopefully u see this
Marwin Brown says
If you have browning sauce that’s great. You won’t need much (1-2 teaspoons) but absent the sauce you’ll need to replace it with a combo of ketchup and more chicken stock. I’d estimate 1/2 cup ketchup plus 2 cups stock and 2 tsp browning sauce. Note I’ve never used browning sauce in an instant pot, but I think you’ll be fine with the conversion. The key is browning the chicken well using sauté function
Dave Abner says
Clearly.. I was late to the party on trying this recipe.. it made everyone in the house take notice and ask about it!! It's a fantastic leftovers dish as well. The coconut milk really makes the dish something altogether different and fantastic.. and also is a great way to moderate the heat level in the dish..
Shamus says
Excellent quality- a buffet of flavors and an excellent mix. I tried using spicy jerk sauce mixed with mild jerk bbq sauce and it just pops. Thanks so much for the recipe!
Chelsea says
This recipe was very good and very flavorful. A staff member made it and I begged for the recipe until he finally sent me the link. I just made it myself for my family and I. I know they’re going to be fighting over the 2 pieces of chicken I made for each of them. I just know there’s going to be that one person that gets 3 pieces
Marwin Brown says
That's good stuff! I'm glad you found the site and enjoyed the recipe!
Theana says
Can you use frozen chicken pieces?
Marwin Brown says
If you thaw them first