Loading...Description
A hearty and comforting meal, this creamy Instant Pot Chicken Stew is made with chicken thighs, carrots, garlic, green beans, and spices like rosemary, thyme and sage.
Ingredients
Scale
- 2 tablespoons olive oil
- 1.5–1.75 lbs boneless, skinless chicken thighs
- 2 tablespoons butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2–3 celery stalks, diced (about 1 cup)
- 2 carrots, diced (about 1 cup)
- 4 cloves garlic, minced
- 1/4 cup white wine
- 1.5 lbs baby potatoes, cut into bite-sized pieces
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 4 cups chicken broth
- 1 1/2 cups frozen cut green beans
- 1/2 cup heavy cream
- 3 tablespoons cornstarch
Instructions
- Set Instant Pot to high Sauté and add olive oil. Once oil is hot, add chicken thighs and sear until browned, about 3-4 minutes on each side (chicken should be easy to flip once browned). Remove chicken from pot and set aside.
- Set Instant Pot to normal Sauté. Add butter and once melted, add onions, celery and carrots and cook until onions are translucent, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add wine to deglaze the pan (scrape the bottom of the pan using a spatula or mixing spoon).
- Turn Sauté off / hit Cancel. Add chicken back into the pan followed by the potatoes, rosemary, thyme, sage, parsley, bay leaf, salt, pepper, and chicken broth. Stir ingredients together.
- Secure cover onto Instant Pot (make sure set to sealing) and set to Pressure Cook for 10 minutes. Allow for natural pressure release for 10 minutes before using quick release.
- Remove chicken from pot and shred before adding back to pot.
- Stir in heavy cream and green beans. Remove bay leaf.
- In a small bowl, whisk together cornstarch and 3 tablespoons water until combined. Add cornstarch slurry to pot, stir to incorporate, and set to Sauté until soup begins to thicken, about 3-5 minutes (soup will continue to thicken as it cools).
- Serve hot and with additional salt and / or pepper, to taste.
Notes
- If you don’t have or like green beans, use a use frozen vegetable of your choice. Corn, bell peppers, peas, broccoli or cauliflower would all work well.
- If you don’t want to use wine, add a little bit of broth to deglaze the pot before adding the rest.
- Allow the heavy cream to come to room temperature before adding it in to prevent curdling.
- Make sure to cut the potatoes small enough (think bite-sized pieces) so they cook to fork-tender.
To make chicken stew in the slow cooker:
- Add all ingredients (except olive oil, butter, green beans, heavy cream, and cornstarch) to slow cooker and cook until chicken reaches an internal temperature of 165 degrees F and potatoes are tender, about 3-4 hours on high and 7-8 hours on low.
- Stir in green beans, heavy cream, and cornstarch slurry to help thicken.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Stew
- Method: Instant Pot
- Cuisine: American
