When you’re in the mood for comfort food, try this creamy chicken stew.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons salted butter
- 2 pounds boneless, skinless chicken thighs, or more to taste
- 3 medium carrots, sliced
- 1 medium onion, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth, divided
- 4 cups diced potatoes
- 2 tablespoons gluten-free all-purpose flour
- 1 tablespoon Worcestershire sauce
- 2 large bay leaves
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme leaves
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- 1 cup heavy cream
- ½ cup frozen peas
Instructions
- 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.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 14 g |
| Sodium | 781 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was fantastic! I loved all the seasonings this included. My husband doesn’t like peas, so I didn’t include those, and instead put frozen green beans and corn. I also didn’t have chicken thighs, but had a whole bunch of chicken tenderloins that I needed to use, and those worked as well. We both had several bowls, and my kids (all 5 and under) really enjoyed it. My husband said that it reminded him of chicken and dumplings and requested that tomorrow I get a can of biscuit dough, cut it up? and throw those in the left over stew to make dumplings. Definitely gotta try this! It’s a keeper!
Yummo! I’m always looking for new ways to make chicken. This was flavorful comfort food. I didn’t have all the ingredients so skipped the rosemary and poultry seasoning. I don’t care for celery so I didn’t include it and only had half and half so used that. I think it would be great with coconut milk too. I’ll make again for sure.
This is AMAZING!!! I cooked the chicken in the instapot first because it was frozen. This will definitely be a new recipe we will make at least once a month!!
Fantastic!! Make sure you add the potatoes with the rest of the veggies. I substituted the Worcestershire sauce with Maggi Seasoning!! Worcestershire sauce can be too overpowering with chicken..for me that is. Definitely making this again!!
Hi Mess I’m Chef Sachin From India, your recipe so simple and very very delicious, i love your dish definitely I try this… Lot of love thanku so much Gud morning