This Creamy Instant Pot Chicken Stew is a warm hug in a bowl! With tender chicken, fresh veggies, and a rich, creamy sauce, it’s perfect for family dinners.
The best part? It cooks quickly in the Instant Pot, saving you loads of time. I love serving it with crusty bread—perfect for dipping up all that goodness!
Key Ingredients & Substitutions
Chicken: You can use either boneless, skinless chicken thighs or breasts. Personally, I love thighs for their richer flavor and juiciness. If you need a great option, leftover rotisserie chicken works well here too!
Olive Oil: Extra virgin olive oil is best for sautéing, but you can use vegetable oil or avocado oil as substitutes. Just keep the flavor in mind—olive oil adds a nice richness.
Onion and Garlic: These are the aromatics that build flavor. If you’re short on fresh garlic, garlic powder (1/8 teaspoon per clove) or shallots can work as alternatives.
Carrots and Potatoes: Any root veggies work, but if you’re avoiding potatoes, try parsnips or sweet potatoes instead for a different flavor. Frozen mixed veggies could work in a pinch, but their texture might change.
Heavy Cream: For a lighter option, you can substitute half-and-half or coconut milk. Just keep in mind the coconut milk might add a slight flavor change.
Fresh Herbs: If you don’t have thyme or rosemary, Italian seasoning can do the trick! Or fresh herbs like parsley and basil can add a nice pop.
How Do I Ensure My Stew Has the Perfect Texture?
Getting the right texture for your chicken stew is super important. Follow these simple steps for a creamy and thick result:
- After sautéing the chicken, make sure to scrape up any browned bits from the bottom—they add great flavor!
- When adding veggies, cook them long enough to soften before pressure cooking, but don’t overdo it.
- To thicken the stew, mix 2 tablespoons of cornstarch with a little cold water before adding it in. This prevents clumps.
- For creaminess, add the heavy cream last after the pressure cooking, so it doesn’t curdle. Stir it in well!
These tips will give you a comforting stew that’s rich and full of flavor! Pairing it with crusty bread really elevates the meal too!
How to Make Creamy Instant Pot Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 1 pound boneless, skinless chicken thighs or breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
For Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This delicious creamy chicken stew takes about 15 minutes of prep time and 20 minutes of cooking time in the Instant Pot. You’ll have a cozy meal ready to enjoy in less than 40 minutes!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by setting your Instant Pot to the sauté function and add the olive oil. Once it’s hot, toss in the diced chicken. Sauté the chicken for about 3-4 minutes until it’s browned, then remove it from the pot and set it aside. This step gives your chicken great flavor!
2. Cook the Aromatics:
In the same pot, add the diced onion and sauté for 2-3 minutes until it becomes soft. Then add the minced garlic and stir for about 30 seconds until it’s fragrant. You want the onions to be sweet and soft for a tasty base.
3. Add the Vegetables:
Next, add the sliced carrots and diced potatoes to the pot. Stir them around and let them cook for another 2-3 minutes. This helps them start to soften before we add the liquid.
4. Combine and Pressure Cook:
Now, it’s time to return the brown chicken to the pot! Pour in the chicken broth, and add the dried thyme, rosemary, salt, and pepper. Stir everything together. After mixing, close the Instant Pot lid and set it to manual high pressure for 10 minutes.
5. Release and Finish:
When the cooking time is done, carefully perform a quick release to let out the steam. Open the lid, being cautious of hot steam. Stir in the frozen peas and the heavy cream to give your stew a creamy texture. If you like a thicker stew, mix the cornstarch with a bit of water to create a slurry and stir it in now.
6. Serve and Enjoy:
Your creamy chicken stew is ready! Serve it hot in bowls and garnish with fresh chopped parsley. Pair it with some crusty bread for dipping if you’d like. Enjoy your warm, delicious meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to set your Instant Pot to the sauté function and cook it until the chicken is just thawed before proceeding with the recipe. This will help ensure even cooking throughout. Alternatively, if you’re starting with frozen chicken, you can add an additional couple of minutes to the pressure cooking time.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch to help thicken it. For a dairy-free alternative, use coconut milk, but keep in mind that it will slightly change the flavor of the dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a bit more chicken broth or water if the stew thickens too much while sitting in the fridge.
Can I Add Other Vegetables to This Stew?
Absolutely! Feel free to customize with your favorite vegetables. You can add bell peppers, zucchini, or green beans. Just be sure to adjust the cooking time slightly if you include vegetables that require longer cooking times, like butternut squash.
