This hearty Instant Pot chicken stew is loaded with tender chunks of chicken, potatoes, carrots, and green beans in a delicious thick and creamy broth.
1½poundsboneless skinless chicken breastscut into 1 inch chunks
1teaspoonKosher salt
½teaspoonfresh ground black pepper
3cupslow sodium chicken broth
2bay leaves
1teaspoondried thyme
2poundsred potatoesquartered
4mediumcarrotspeeled and sliced into 1 inch pieces
1cupgreen beanstrimmed and cut
½cupheavy cream
2Tablespoonscornstarch
¼cupcold water
Instructions
Set your Instant Pot to sauté mode and allow it to preheat. Add 1 Tablespoon of olive oil then add the onion and celery. Cook for 3-4 minutes until softened, then turn off the pot.
Add the chicken broth and chicken chunks, then add the dried thyme, bay leaves, salt, and pepper.
Add the potatoes, carrots, and green beans, but let them stay on top and do not stir them into the liquid or they can get mushy. Seal the lid and cook on manual high pressure for 8 minutes.
After cooking, allow the pressure to release naturally for 10 minutes. Then carefully vent the remaining pressure before opening the lid.
Set the Instant Pot to sauté mode and stir in the cream. Combine the cornstarch and ¼ cup cold water to form a slurry, then stir into the pot. Bring to a simmer and stir until thickened, around 2-3 minutes.
Notes
Store leftovers in an airtight container and refrigerate for up to 4 days.Reheat in a pot over medium heat, stirring occasionally, until warmed through or in the microwave. I usually add a splash of chicken broth when reheating to loosen it up a little.