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5 from 2 votes
A brown ceramic bowl with chicken stew on a surface with a green napkin, spoon and some sliced baguette.
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Instant Chicken Stew
Prep Time
15 mins
Cook Time
8 mins
Pressure Release Time
10 mins
Total Time
33 mins
 
This quick and easy pressure cooker chicken stew only takes minutes to make (a few minutes more on the stovetop), but will keep you full and satisfied for hours.
Course: Entrées
Cuisine: American
Keyword: Chicken, One Pot Meal, Quick and Easy
Servings: 6 people
Calories: 486 kcal
Ingredients
  • olive oil
  • 3 pounds boneless skinless chicken pieces 2 breasts and 4 to 6 thighs
  • salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 onion chopped into large chunks
  • 4 ribs celery chopped
  • 4 carrots peeled, cut in 1½-inch slices
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rubbed sage
  • 1 cup white wine
  • 2½ cups chicken stock
  • 1 pound Yukon gold potatoes (about 2 to 3) cubed 1-inch
  • ½ lemon juice
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • ¾ cup frozen peas
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons all-purpose flour
  • fresh chopped parsley
Instructions
  1. Pre-heat the pressure cooker (Instant Pot®) using the BROWN or SAUTÉ setting. Add a little olive oil to the cooker.
  2. Season the chicken pieces with salt and freshly ground black pepper, brown it on all sides and then set it aside.
  3. Add the butter to the cooker and sauté the onions, celery, carrots and dried herbs for a few minutes. Deglaze the cooker with the white wine, scraping up any brown bits on the bottom of the cooker. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Return the chicken to the pot, submerging it the liquid and vegetables. Lock the lid in place.
  4. Pressure-cook on HIGH for 8 minutes.
  5. While the stew is cooking combine the softened butter and flour in a bowl to form a paste (called a beurre manié).
  6. When the time is up, let the pressure drop naturally for 10 minutes. Then, release the residual pressure from the cooker using the QUICK-RELEASE method and carefully remove the lid. Transfer the chicken pieces to a cutting board. Cut the chicken into bite sized pieces or shred the chicken with two forks.
  7. Return the cooker to the BROWN or SAUTÉ setting. Using a ladle, remove some of the liquid from the stew and whisk it into the beurre manié. Then, pour the beurre manié liquid back into the cooker and bring it all to a simmer. This will thicken the stew.
  8. Add the peas and return the shredded or chopped chicken to the cooker and stir well. Stir in the fresh parsley, spoon into bowls and serve with crusty warm bread.
Nutrition Facts
Instant Chicken Stew
Amount Per Serving
Calories 486 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g50%
Trans Fat 1g
Cholesterol 105mg35%
Sodium 278mg12%
Potassium 941mg27%
Carbohydrates 30g10%
Fiber 5g20%
Sugar 7g8%
Protein 27g54%
Vitamin A 7474IU149%
Vitamin C 31mg38%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.