Best 2 Instant Pot Creamy Chicken Stew Recipes

Immerse yourself in a culinary journey with our tantalizing Instant Pot Creamy Chicken Stew, a harmonious fusion of tender chicken, a symphony of vegetables, and a velvety sauce that will caress your taste buds. This delectable dish, crafted in the convenience of your Instant Pot, promises an explosion of flavors that will transport you to a realm of culinary bliss. Discover the art of creating this creamy masterpiece, along with a treasure trove of other mouthwatering recipes that await your exploration. Embark on this culinary adventure and transform your kitchen into a haven of delectable aromas and unforgettable tastes.

Here are our top 2 tried and tested recipes!

INSTANT POT® CREAMY CHICKEN STEW

Instant Pot® Creamy Chicken Stew image

A creamy chicken stew that is perfect for when you are craving comfort food.

Provided by My Hot Southern Mess

Time 1h25m

Yield 6

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g

GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®

Grandma's Creamy Chicken in the Instant Pot® image

My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.

Provided by saraeudy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

3 onions, coarsely chopped
1 stick butter, melted
¼ cup chicken broth
2 tablespoons minced garlic
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon smoked paprika
4 skinless, boneless chicken breasts, cut in half
2 tablespoons all-purpose flour
1 (24 ounce) container sour cream

Steps:

Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g

Tips:

Use a variety of vegetables to add flavor and nutrition to the stew. Some good options include carrots, celery, onions, potatoes, and peas.
Brown the chicken thighs before adding them to the Instant Pot. This will help to develop flavor and prevent the chicken from becoming dry.
Be sure to use a good quality chicken broth. This will make a big difference in the flavor of the stew.
Add the cream cheese and sour cream at the end of the cooking time. This will help to prevent them from curdling.
Serve the stew over rice, noodles, or mashed potatoes.

Conclusion:

This Instant Pot Creamy Chicken Stew is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The stew is creamy, flavorful, and satisfying. It is sure to be a hit with your family and friends.