Instant Pot Creamy Chicken Stew Recipes

KETO/LOW CARB INSTANT POT CHICKEN STEW

Steps:

• Place the oil in the IP and select the saute setting.
• Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
• Turn off the saute setting and add the thighs, peppers, and seasoning.
• I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.
• Secure the lid and select the "soup/stew" setting for 10 minutes.
• Natural release, then shred the chicken with two forks.
• Serve in bowls with a dollop of sour cream, or alongside some mashed cauliflower.

INSTANT POT® CHICKEN POT PIE STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
• Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
• Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

BEST INSTANT POT CHICKEN STEW RECIPE

Steps:

• Press SAUTE button of Instant Pot. When it says hot, add extra virgin olive oil to the pot.
• Once the oil is hot, add chicken cubes and let them brown for 6-8 minutes. Stir them at regular intervals so that they brown evenly.
• Once the chicken is browned, add carrots, potatoes, celery, onions, and garlic to the pot. Fry for 5-6 minutes until onions begin to soften. Stir a few times.
• Add tomato puree, soy sauce, chicken stock, rosemary, parsley, and bay leaves. Season with salt, and pepper, and give everything a stir.
• Close the lid of the pot. Press PRESSURE COOK and set the timer to 10 minutes on HIGH PRESSURE. Set the valve to the sealing position.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure by moving the valve to the venting position. Move the valve using a kitchen cloth or a spoon to avoid steam burns on your fingers. Once all the pressure is released, open the lid of the pot.
• Mix cornstarch in water and add the cornstarch slurry to the pot.
• Press SAUTE and cook until the stew thickens (3-4 minutes), stirring frequently.
• Check for salt and pepper and add more if needed.
• Serve hot with crusty bread.

INSTANT POT® CREAMY CHICKEN STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.