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Creamy Instant Pot Spring Chicken Stew

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A quick and comforting creamy chicken stew made in the Instant Pot with fresh spring vegetables, ready in just 40 minutes. Perfect for busy weeknights when you want a cozy, homemade meal without the fuss.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 12 oz baby potatoes or Yukon Gold potatoes, halved
  • 1 cup frozen peas
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth (low sodium preferred)
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme, chopped
  • Salt and black pepper to taste
  • 2 tbsp flour (all-purpose or gluten-free, optional for thickening)

Instructions

  1. Prep your ingredients: Dice the onion, slice carrots, chop celery, halve potatoes, and mince garlic. Pat the chicken thighs dry and season lightly with salt and pepper. (Prep time: ~10 minutes)
  2. Turn Instant Pot to ‘Sauté’ and heat 2 tablespoons olive oil. Add diced onion, carrots, and celery. Cook 4-5 minutes until onion is translucent and veggies soften, stirring occasionally.
  3. Add minced garlic and cook for 30 seconds until fragrant. Add chicken thighs and sear about 2 minutes per side until lightly browned.
  4. Pour in about 1/4 cup chicken broth and scrape up browned bits from the pot bottom to deglaze.
  5. Add halved potatoes, remaining chicken broth (about 3 3/4 cups), and fresh thyme. Stir gently to combine.
  6. Seal Instant Pot lid and set to ‘Pressure Cook’ on high for 10 minutes. Allow a few minutes to come to pressure before countdown.
  7. Let pressure release naturally for 10 minutes, then manually release any remaining pressure.
  8. Open lid and remove chicken thighs to a plate. Mix 2 tablespoons flour with cold water to make a slurry. Stir slurry and heavy cream into stew. Turn Instant Pot to ‘Sauté’ and cook 3-5 minutes until stew thickens and flavors meld.
  9. Shred chicken thighs with two forks and stir shredded meat back into stew. Add frozen peas and cook 2 more minutes to heat through.
  10. Taste and adjust seasoning with salt, pepper, or thyme as needed. Serve hot, optionally garnished with fresh herbs or crusty bread.

Notes

Do not rush the natural pressure release to keep chicken tender and potatoes intact. If stew is too thick, add a splash more broth or cream. For gluten-free thickening, use cornstarch or arrowroot slurry instead of flour. Add frozen peas at the end to keep their color and texture. Browning chicken and sautéing veggies before pressure cooking enhances flavor.

Nutrition

Keywords: Instant Pot, chicken stew, creamy chicken stew, spring vegetables, quick dinner, comfort food, pressure cooker recipe

Find it online: https://prismtaste.com/creamy-instant-pot-spring-chicken-stew-recipe-easy-40-minute-dinner/