Spiced Caribbean Instant Chicken Stew

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fragrant chicken stew simmered with Caribbean spices and tomatoes, made quickly for a warming, flavorful meal. This Caribbean-inspired Instant Pot recipe, ready in about 45 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, boneless and skinless, cut into chunks chicken thighs
• 2 tbsp vegetable oil
• 1 large, chopped onion
• 4, minced garlic cloves
• 1 small, deseeded and finely chopped scotch bonnet pepper
• 1 tsp dried or 1 tbsp fresh leaves thyme
• 1/2 tsp ground allspice
• 14 oz canned diced tomatoes
• 1 cup chicken broth
• 2 medium, sliced into 1/4-inch rounds carrots
• 2 medium, peeled and diced into 1-inch cubes potatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1.5 pounds of boneless, skinless chicken thigh chunks and brown for 5 minutes until edges are golden but chicken is not fully cooked. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 4 minced garlic cloves, and 1 small deseeded and finely chopped scotch bonnet pepper. Sauté for 3 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 1 teaspoon dried thyme (or 1 tablespoon fresh), 1/2 teaspoon ground allspice, and cook for 1 minute to release aromas.
4. Step 4: Add 14 ounces canned diced tomatoes and 1 cup chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Step 5: Return the chicken to the pot along with 2 medium sliced carrots and 2 medium diced potatoes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Step 6: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 25 minutes until chicken is tender and vegetables are cooked through.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving hot.