This rich and comforting Instant Pot Chicken Stew is the perfect one-pot meal for chilly winter evenings. Packed with tender chicken thighs, carrots, garlic, green beans, and aromatic herbs like rosemary, thyme, and sage, this creamy stew is hearty and full of flavor. Pair it with some crusty bread, and you’ve got a satisfying and nourishing meal that the whole family will love.
One of the reasons I adore this recipe is because it’s so easy to make in the Instant Pot. You can have a delicious, home-cooked meal on the table in less than an hour, without having to spend all day in the kitchen. The combination of chicken thighs, veggies, and heavy cream creates a rich and satisfying stew that feels like a warm hug in a bowl.
While the original recipe calls for chicken thighs, you can easily make it vegetarian or vegan by swapping in a plant-based protein like chickpeas or lentils and using vegetable broth instead of chicken broth. The addition of white wine adds a depth of flavor, and the combination of dried herbs and spices gives the stew a lovely, fragrant aroma.
To make the stew, you start by searing the chicken thighs in the Instant Pot, then sautéing the onions, celery, and carrots until soft and fragrant. After adding the garlic and deglazing the pan with white wine, you toss in the rest of the ingredients and pressure cook everything until the chicken is tender and the veggies are cooked through.
To thicken the stew, you’ll create a cornstarch slurry, which adds a creamy texture and helps to bind all the flavors together. And if you don’t have an Instant Pot, you can easily make this recipe in a slow cooker or on the stovetop for the same delicious results.
Leftovers can be stored in the refrigerator for a few days or frozen for future meals, making this Instant Pot Chicken Stew a convenient option for busy weeknights. Whether you’re craving a comforting meal on a chilly day or looking to warm up with a delicious, nourishing dish, this recipe is sure to hit the spot.
