Instant Pot Chicken Stew
Creamy Instant Pot Chicken Stew with juicy chicken and veggies, made easy in one pot and no sauteing. Flavorful and perfect for chilly days!
Servings: 6 servings
Calories: 392kcal
Ingredients
- 1 large onion finely chopped
- 3 large carrots coarsely chopped
- 2 pounds baby potatoes or red or yellow potatoes cut into large chunks
- 2 pounds boneless skinless chicken thighs cut into 2 inch pieces
- 3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken broth low sodium
- 1/2 cup milk I used 3.25%
- 2 tablespoons cornstarch
- 2 cups peas fresh or frozen
- 1 garlic clove grated
- 1/4 cup dill or parsley finely chopped
Instructions
- In Instant Pot, add onion, carrots, potatoes, chicken, bay leaves, salt, pepper and chicken broth. Stir gently to separate chicken pieces.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 10 minutes.
- After Instant Pot has finished cooking, wait 5 minutes and release pressure using Quick Release method by turning valve to Venting and open the lid.
- Press Saute. In a small bowl, whisk milk with cornstarch, pour into the pot, stir and let simmer for 1-2 minutes or until stew has thickened. Press Cancel.
- Add peas, garlic and dill, then stir gently. Serve hot.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 4-5 days. Cover and simmer on low heat for about 5 minutes or until warmed through.
- Freeze: I do not like to freeze potatoes as they change color and texture but some people don't mind. Freeze in an airtight container with room for expansion for up to 3 months.
Nutrition
Calories: 392kcal | Carbohydrates: 44g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 581mg | Fiber: 8g | Sugar: 8g