A comforting and filling dish, this creamy Instant Pot Chicken Stew is a delicious one-pot meal made with chicken thighs, carrots, garlic, and green beans, seasoned with herbs like rosemary, thyme, and sage.
Why You’ll Love This Recipe
This hearty stew is the perfect comfort food for cold winter days, and is even more satisfying when paired with a slice of crusty bread. It’s creamy, flavorful, and loaded with dried herbs and vegetables, making it a wholesome and nourishing meal for the whole family.
Ingredients
– 1.5–1.75 lbs boneless, skinless chicken thighs
– 2 tablespoons butter
– 1 yellow onion, chopped
– 2 stalks celery, chopped
– 3 large carrots, sliced
– 4 cloves garlic, minced
– ½ cup white wine
– 1 lb baby potatoes, quartered
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– 1 teaspoon dried parsley
– 1 bay leaf
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup frozen cut green beans
– 1 cup heavy cream
– 2 tablespoons cornstarch
Instructions
1. Sear chicken thighs: Heat olive oil in the Instant Pot on the high Sauté setting. Sear the chicken thighs until browned, about 3-4 minutes per side.
2. Sauté aromatics: Melt butter and sauté the onions, celery, and carrots until onions are translucent. Add garlic and cook until fragrant, then deglaze the pan with white wine.
3. Add ingredients: Turn off Sauté and add chicken, potatoes, dried herbs, bay leaf, salt, pepper, and chicken broth. Stir to combine.
4. Cook: Seal the Instant Pot and set to Pressure Cook for 10 minutes. Allow for natural pressure release for 10 minutes before using quick release. Shred the chicken and add it back to the pot.
5. Add cream and green beans: Stir in the heavy cream and green beans. Remove the bay leaf. Make a cornstarch slurry and add it to the pot, stirring until the stew thickens.
6. Serve: Ladle the stew into bowls and enjoy hot.
Expert Tips
– Cut the potatoes into bite-sized pieces for even cooking.
– Allow the heavy cream to come to room temperature before adding to prevent curdling.
– Feel free to swap the green beans with any frozen vegetable of your choice.
– If making in the slow cooker, cook until the chicken reaches an internal temperature of 165 degrees F and the potatoes are tender.
FAQs
– Both the slow cooker and pressure cooker work well for this stew, depending on your preference and time constraints.
– To thicken the stew, create a cornstarch slurry and add it to the pot, then let the stew simmer until thickened.
– You can add other vegetables to the stew, such as corn, bell peppers, peas, broccoli, or cauliflower.
Storage and Preparation
Leftover stew can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Reheat in a saucepan or microwave before serving.
Enjoy this creamy Instant Pot Chicken Stew as a comforting and hearty meal that’s easy to make and delicious to eat!
