Instant Pot Chicken Stew
This hearty Instant Pot chicken stew is ready in 30 minutes and makes an epic weeknight dinner -leftovers are even better the next day!
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Ingredients
- 1 tablespoon oil
- 1 ½ pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 small onion, diced
- 3 carrots, cut into ½-inch rounds
- 3 stalks celery, diced
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 leaves bay
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium golden potatoes, peeled (optional) and quartered
- 32 ounces chicken broth, (4 cups)
- 1 cup frozen green peas, or canned
- ½ cup half and half
Instructions
Sauté the chicken:
- Add a little oil to the pot of the Instant Pot and in sauté mode, cook the chicken pieces for 5 minutes, frequently stirring, until it's mostly cooked through.
Cook the stew:
- Add all of the remaining ingredients, minus the cream and the peas, inside the pressure cooker. Place the lid on the Instant Pot, seal, and close the release valve. Cook on HIGH pressure for 15 minutes.
- Once the cycle is finished, allow it to sit for 10 minutes on natural release. Carefully open the pressure valve to release the steam away from you. Remove the lid and stir in the green peas and cream. Place the lid back on and wait 3 minutes for the peas to heat through.
Serve:
- Give the chicken stew a quick stir, and ladle it into a bowl. Serve it homemade rolls or thick, crusty bread.
Notes
- You can also use 1 ½ teaspoons of poultry seasoning as a substitute for the fresh herbs.
Nutrition
Serving: 1 serving | Calories: 343kcal | Carbohydrates: 37g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 589mg | Potassium: 1244mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5358IU | Vitamin C: 41mg | Calcium: 78mg | Iron: 3mg
