Instant Pot Chicken Stew
Chicken Stew is a delicious dinner recipe with tender chicken and a medley of all of your favorite fresh vegetables.
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless chicken thighs, cubed
- 1 large onion, diced
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 3 garlic cloves, minced
- 3 tablespoons flour
- 2 cups russet potatoes, peeled & cubed
- 3 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup frozen peas
- 1 cup heavy cream
Instructions
Instant Pot:
- Set the Instant Pot to the sauté function. Add olive oil. Once hot, add cubed chicken. Sear for 2-3 minutes until lightly browned (it doesn’t need to be cooked through). Remove and set aside.
- Add onions, celery, and carrots to the pot. Sauté for 3-4 minutes until softened. Stir in garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Gradually add chicken broth while stirring, scraping any browned bits from the bottom of the pot.
- Return the chicken to the pot. Add potatoes, thyme, salt, and pepper. Stir to combine.
- Close the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. Allow for a 10-minute natural pressure release, then manually release any remaining pressure.
- Stir in frozen peas and heavy cream, let them warm in the residual heat for 2-3 minutes. Adjust seasoning to taste and serve.
Stove Top:
- Heat olive oil in a large pot over medium heat. Sear cubed chicken for 2-3 minutes until lightly browned. Remove and set aside.
- Add onions, celery, and carrots to the pot. Sauté for 3-4 minutes, then stir in garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth, stirring to combine.
- Return chicken to the pot, then add potatoes, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until chicken and potatoes are tender.
- Stir in frozen peas and heavy cream, cook for another 5 minutes. Adjust seasoning to taste and serve.
Notes
-
- Brown the chicken for extra flavor: Sautéing the chicken thighs before pressure cooking helps develop a richer taste and better texture.
- Don’t skip the flour: It helps thicken the stew and creates a heartier consistency. For a gluten-free option, use arrowroot powder or cornstarch mixed with water.
- Use heavy cream for creaminess: Stirring in heavy cream at the end adds a velvety richness. For a lighter option, use half-and-half or full-fat coconut milk for a dairy-free alternative.
- Add peas last: Frozen peas should be added after pressure cooking to maintain their bright color and slight bite.
- Adjust thickness: If the stew is too thick, add a splash of broth or cream. If it’s too thin, mash some of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
- Season to taste: Always adjust salt and pepper based on your broth and personal preference.
