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a bowl of creamy chicken stew with peas, potatoes, and carrots, viewed from overhead. there's a spoon in the bowl, and slices of bread next to the bowl.
5 from 31 votes

Instant Pot Chicken Stew

Creamy Instant Pot Chicken Stew with potatoes and veggies is a hearty, homestyle comfort food meal made quickly in the instant pot.
Author Diana
Servings 4 servings
Prep Time 20 minutes
Cook Time 10 minutes
Time to pressure 10 minutes
Total Time 40 minutes

Equipment

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

Instructions

  • On the Instant pot choose the SAUTE medium setting, and heat olive oil and melt the butter. Add onion, celery, carrots, and saute until the onion is soft and translucent. Add the chicken, cook for 1-2 minutes, then add garlic and cook for 30 seconds. Switch off the saute setting.
  • Add potatoes, chicken stock, herbs, salt and pepper to the pot.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking.
  • When the cooking program ends, quickly release the steam. Remove the lid and discard the bay leaf, give everything a stir, and add in the peas or green beans, heavy cream, and cornstarch mixed with water. Stir, the cornstarch will thicken the stew
  • Serve with chopped fresh parsley as a garnish, freshly cracked pepper and crusty bread.

Notes

  • Sauteeing the chicken is optional, but I find that briefly searing the meat helps keep the chicken tender. 
  • Other veggies, including green beans, bell peppers, mushrooms, asparagus, zucchini, or broccoli can be added. 
  • If you have fresh herbs, use them in place of the dried herbs in the recipe. 1 teaspoon of Italian seasoning can be used in place of the thyme, rosemary, and sage as well. 
  • Adding cream to chicken stew is optional, but I really enjoy it this way! You can use half and half if you prefer. 
  • If your stew isn't thickening to your liking, you may need to add an additional 1 tablespoon of cornstarch. You can also turn the Instant Pot to SAUTE to heat the stew to better activate the thickening power of the corn starch. 
  • Don't forget to pull out and discard the bay leaf! It's not edible. 
  • To Store: Keep leftovers in an airtight container in the fridge. Enjoy within 3-4 days. 

Nutrition

Calories: 712kcal | Carbohydrates: 40g | Protein: 38g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 202mg | Sodium: 464mg | Potassium: 1275mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6240IU | Vitamin C: 40mg | Calcium: 83mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/chicken-stew-instant-pot/