Instant Pot Chicken Stew

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There’s something undeniably comforting about a warm bowl of chicken stew. It evokes memories of cozy nights spent around the dinner table with family, indulging in hearty meals made with love.

Today, we’re diving into a simple yet delicious recipe for Instant Pot Chicken Stew that will have your taste buds dancing with joy.

Using tender chicken thighs, vibrant vegetables, and luscious spices, this stew comes together quickly in your Instant Pot, making it perfect for busy weeknights.

Whether you’re serving it as a main dish or alongside some crusty bread, this stew is sure to be a family favorite.

Why This Recipe Is a Must-Try

This Instant Pot Chicken Stew is a standout for several reasons. First, it’s incredibly easy to prepare, thanks to the Instant Pot’s one-pot convenience.

Second, the flavor profile is rich and satisfying, thanks to the blend of spices and fresh ingredients.

The best part? You can have a wholesome, home-cooked meal on the table in less than an hour! Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you through making a deliciously hearty stew that is sure to impress.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, finely diced
• 2 stalks celery, diced
• 1 cup diced carrots
• 1 ½ pounds chicken thighs, boneless and skinless, diced into bite-sized pieces
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 3 cups chicken stock or broth
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon dried sage
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup peas or green beans, frozen
• ⅓ cup heavy cream
• 2 tablespoons cornstarch, mixed with 1-2 tablespoons of water to make a slurry

How To Make Instant Pot Chicken Stew

Step 1: Sauté the Vegetables

Start by turning your Instant Pot to the sauté function. Once hot, add the olive oil and butter.

When the butter has melted, add the finely diced yellow onion and sauté for about 3-4 minutes until it starts to soften.

Then, add the diced celery and carrots, continuing to sauté for another 3-4 minutes until the vegetables are tender.

Step 2: Brown the Chicken

Add the diced chicken thighs to the pot, along with the minced garlic.

Season with a pinch of salt and pepper.

Sauté everything together for about 5 minutes, allowing the chicken to brown slightly.

Step 3: Add in the Remaining Ingredients

Once the chicken is browned, add the diced potatoes, chicken stock, dried thyme, dried rosemary, dried sage, and the bay leaf to the pot.

Stir everything to combine.

Make sure to scrape the bottom of the pot to avoid any browning that could trigger a burn warning.

Step 4: Pressure Cook

Close the lid of the Instant Pot and ensure the valve is set to sealing.

Select the pressure cook setting and set the timer for 10 minutes.

Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.

Step 5: Thicken the Stew

After removing the lid, add the frozen peas or green beans to the pot.

In a small bowl, mix together the cornstarch and water to create a slurry.

Stir the slurry into the stew, then set the Instant Pot back to sauté mode.

Allow it to simmer for a few minutes until the stew thickens to your desired consistency.

Step 6: Finish with Cream

Finally, stir in the heavy cream for added richness and creaminess. Taste and adjust seasoning with additional salt and pepper if desired. Remove the bay leaf before serving.

Expert Tips

• Always scrape the bottom of the pot after browning ingredients to avoid the “burn” warning during pressure cooking.
• Feel free to customize the vegetables based on what you have on hand. Corn, squash, or bell peppers would all make great additions!
• For an added kick, try incorporating a teaspoon of paprika or a splash of hot sauce.
• This stew can easily be made ahead of time and reheated, making it a great option for meal prep.

Variations and Customizations

• Swap chicken thighs for chicken breasts, though thighs will yield a more tender and flavorful stew.
• Add different herbs like parsley or dill for a fresh twist.
• For a low-carb option, substitute potatoes with cauliflower florets.
• Make it a hearty all-in-one meal by including grains like barley or quinoa.

How to Store Leftovers

This Instant Pot Chicken Stew can be stored in an airtight container in the refrigerator for up to 4 days.

To reheat, simply warm it on the stovetop or in the microwave.

If the stew thickens too much upon refrigeration, you can add a little broth or water to loosen it up when reheating.

For longer storage, consider freezing it in portions for up to 3 months.

Just be sure to cool it completely before transferring to freezer-safe containers.

FAQ

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken thighs.

Just increase the pressure cooking time to 12-15 minutes, but remember that the stew will take longer to reach pressure due to the frozen chicken.

Can I skip the heavy cream?

Absolutely! If you’re looking for a lighter version, feel free to omit the heavy cream or substitute it with a splash of milk or a dairy-free alternative.

What can I serve with chicken stew?

Chicken stew is delicious on its own, but it pairs wonderfully with crusty bread, rice, or even a simple side salad.

Can I make this stew in advance?

Yes! In fact, the flavors get even better as it sits.

Prepare it a day in advance and simply reheat when ready to serve.

Conclusion

This Instant Pot Chicken Stew is not just a meal; it’s a warm hug in a bowl.

With its savory flavors, hearty ingredients, and rich creamy finish, it’s perfect for any occasion, from busy weeknights to cozy weekends.

So gather your ingredients, fire up that Instant Pot, and delight in the comforting goodness of homemade chicken stew! Enjoy every spoonful and make sure to share this recipe with family and friends for them to experience the joy of effortless, delicious cooking.

Happy stewing!