Instant Pot Chicken Stew Recipe
This creamy Instant Pot chicken stew is loaded with tender chicken, red potatoes, carrots, and green beans in a thick, savory broth. It's naturally gluten-free and freezer-friendly.
Servings: 6
Calories: 388kcal
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery sliced into 1 inch pieces
- 2 cloves garlic minced
- 1½ pounds boneless skinless chicken breasts cut into 1 inch chunks
- 3 cups low sodium chicken broth
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 pounds red potatoes quartered
- 4 medium carrots peeled and sliced into 1 inch pieces
- 1 cup green beans trimmed and cut
- ½ cup heavy cream
- 2 Tablespoons cornstarch
- ¼ cup cold water
Instructions
- Set the Instant Pot to sauté and let it preheat. Add the olive oil, then the onion and celery, and cook for 3 to 4 minutes until softened, adding the garlic for the last minute.
- Turn off the pot. Add ½ cup of the broth and scrape up any browned bits from the bottom.
- Add the remaining broth, chicken, thyme, bay leaves, salt, and pepper and stir.
- Layer the potatoes, carrots, and green beans on top without stirring.
- Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Let the pressure release naturally for 10 minutes, then vent the rest. Remove the bay leaves.
- Set the pot to sauté and stir in the cream. Whisk the cornstarch with the cold water, stir it in, and simmer for 2 to 3 minutes until thickened. Season with more salt and pepper to taste.
Notes
- Keep the potatoes and carrots in about 1-inch pieces so they hold their shape. For green beans with a little snap, stir them in with the cream instead of pressure cooking them.
- Deglaze well after sautéing to avoid a burn notice.
- Boneless skinless chicken thighs work in place of the breasts with the same cook time.
- The chicken is done at 165°F.
- Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating.
- To freeze, stop after step 6, cool, and freeze for up to 3 months. Add the cream and slurry when reheating.
- For gluten-free, use a broth labeled gluten-free.
Nutrition
Calories: 388kcal | Carbohydrates: 40g | Protein: 31g | Fat: 11g | Cholesterol: 92mg | Sodium: 366mg | Fiber: 5g | Sugar: 6g