Instant Pot Greek Chicken Stew (kapama)

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option while maintaining sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more cost-effective.

Cut chicken leg quarters in half, removing skin but keeping the bone in for flavor.

Press the sauté button on the Instant Pot to heat it up.

Season chicken on both sides with salt and black pepper.

Add about a quarter cup of olive oil to the pot and brown the chicken in batches for 3-4 minutes on each side until golden.

Remove browned chicken and set aside.

Add chopped onion to the pot with a pinch of salt and sauté for 8-9 minutes until soft and golden.

Add grated garlic and mix for a few seconds until fragrant.

Return the chicken to the pot and add a cinnamon stick.

Add 28 ounces of pureed canned tomatoes and a little salt, black pepper, and crushed red pepper flakes.

Add 1 cup of water to help the Instant Pot come to pressure.

Put the lid on, seal the valve, and pressure cook on high for 10 minutes.

Let the pressure release naturally for about 10 minutes, then release any remaining pressure.

Taste the stew and adjust salt if necessary; remove bay leaves and cinnamon stick.

Add chopped fresh parsley and 1 teaspoon of dried oregano before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens