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–+ servings

Simple Chicken Bouillabaisse One-Pot Recipe

This one-pot recipe is a simplified twist on the classic French seafood stew, swapping fish for chicken to create a savory, aromatic, and weeknight-friendly one-pot dish.
Infused with garlic, fennel, saffron, and a hint of anise from pastis, this stew is perfect for busy evenings, delivering robust flavors with minimal effort.
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Total Time 1 hour
Course Main Dish
Cuisine French
Servings 4 to 6 people

Equipment

  • Instant Pot (or electric pressure cooker)

Ingredients
  

Protein & Aromatics:

  • 8 5- to 7-ounce bone-in chicken thighs, trimmed
  • 1/2 teaspoon table salt
  • 1/2 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil divided

Vegetables & Seasonings:

  • 1 small fennel bulb stalks discarded, bulb halved, cored, and sliced thin
  • 4 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon saffron threads crumbled
  • 1/4 teaspoon cayenne pepper

Liquids & Add-ins:

  • 1 tablespoon all-purpose flour
  • 1/4 cup dry white wine
  • 1/4 cup pastis or Pernod
  • 3 cups chicken broth plus extra as needed
  • 1 14.5-ounce can diced tomatoes, drained
  • 12 ounces Yukon Gold potatoes unpeeled, cut into 3/4-inch pieces
  • 1 3-inch strip orange zest

Garnish:

  • 1 tablespoon chopped fresh tarragon or parsley

Instructions
 

  • Prepare the Chicken: Pat chicken dry with paper towels and sprinkle with salt and pepper. Using the highest sauté or browning function, heat 1 tablespoon of oil in the Instant Pot until just smoking. Place half the chicken, skin side down, and cook until well-browned, 6 to 8 minutes; transfer to a plate. Repeat with the remaining oil and chicken.
  • Cook the Aromatics: Add fennel to the fat left in the pressure cooker and cook using the highest sauté or browning function until softened for 3 to 5 minutes. Stir in garlic, tomato paste, saffron, and cayenne, and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Slowly whisk in wine and pastis, scraping up browned bits.
  • Assemble the Stew: Stir in chicken broth, tomatoes, potatoes, and orange zest. Nestle the chicken, skin side up, into the pot, ensuring it is surrounded by the liquid. Add any accumulated juices from the chicken.
  • Pressure Cook: Lock the lid in place and close the pressure release valve. Select the high-pressure cook function and cook for 3 minutes. Turn off the Instant Pot and use the quick-release function to release the pressure. Carefully remove the lid, allowing steam to escape away from you.
  • Finish & Serve: Transfer chicken to a plate and discard the skin, if desired. Remove and discard the orange zest. Let the cooking liquid settle, then skim excess fat from the surface using a wide, shallow spoon. Adjust consistency with extra hot broth, if needed. Stir in tarragon or parsley and season with additional salt and pepper to taste. Divide the stew between shallow bowls, top with chicken, and serve.
Keyword easy one-pot chicken recipe, Instant Pot French chicken stew, quick weeknight chicken stew, simple Instant Pot chicken dinner
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