Creamy Instant Pot Chicken Stew
A warm bowl of Creamy Chicken Stew made right in the Instant Pot is the perfect ending to a busy day! With no canned ingredients, this hearty stew is made from scratch in one pot, with minimal prep and cleanup. Enjoy a cozy, homestyle meal loaded with flavorful chicken and vegetables in just minutes!
Servings 6
Calories 234kcal
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs
- 8 oz baby gold potatoes halved
- 4 oz chopped carrots
- 8 oz frozen cut green beans
- ½ cup diced yellow onion
- 2 cloves garlic minced
- 1 tablespoon herb and garlic seasoning
- 2 ½ cups chicken broth
- 2 tablespoons flour
- ½ cup heavy cream
Instructions
- Add chicken, veggies, seasoning, and broth to Instant Pot
- Seal and set to high pressure for 12 minutes
- Allow a 10-minute natural pressure release, then manually release remaining pressure
- Remove chicken, shred it, and return to the pot
- Switch Instant Pot to sauté function to bring stew to a simmer
- Whisk flour with 3-4 tablespoons of water until smooth
- Add flour mixture to Instant Pot along with heavy cream and heat through for 5 minutes
- Let stew cool slightly before serving
Notes
- Store leftover stew in an airtight container in the fridge for 3-4 days.
- Reheat gently in the microwave or on the stovetop, stirring frequently to prevent scorching or burning.
- Cut the potatoes and carrots into evenly-sized pieces for even cooking.
- Baby gold potatoes do not need to be peeled.
- Use the natural pressure release for 10 minutes to prevent splatter and boiling over.
Nutrition
Calories: 234kcal | Carbohydrates: 17g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 455mg | Potassium: 578mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3773IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 3mg