Instant Pot Chicken Stew
A comforting and hearty chicken stew made quickly in the Instant Pot, perfect for busy weeknights.
Servings: 6 servings
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 2 stalks celery, diced
- 1 cup diced carrots
- 1.5 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
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 teaspoon dried sage
- 1 leaf bay leaf
- to taste salt and pepper
- 1 cup peas or green beans, frozen
- 0.33 cup heavy cream
- 2 tablespoons cornstarch mixed with 1-2 tablespoons of water to make a slurry
Instructions
- Step 1: Sauté the Vegetables - Turn your Instant Pot to the sauté function. Add the olive oil and butter. Once melted, add the onion and sauté for 3-4 minutes until softened. Then add the celery and carrots, sautéing for another 3-4 minutes.
- Step 2: Brown the Chicken - Add the diced chicken thighs and minced garlic. Season with salt and pepper. Sauté for about 5 minutes until the chicken is slightly browned.
- Step 3: Add in the Remaining Ingredients - Add the diced potatoes, chicken stock, thyme, rosemary, sage, and bay leaf. Stir to combine and scrape the bottom of the pot.
- Step 4: Pressure Cook - Close the lid and set the valve to sealing. Select the pressure cook setting for 10 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Step 5: Thicken the Stew - Add the frozen peas or green beans. Stir in the cornstarch slurry and set the Instant Pot to sauté mode. Simmer until thickened.
- Step 6: Finish with Cream - Stir in the heavy cream and adjust seasoning with salt and pepper. Remove the bay leaf before serving.
Equipment
- Instant Pot
Notes
Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave. For longer storage, freeze in portions for up to 3 months.