INSTANT POT® CREAMY CHICKEN STEW
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
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
ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream
Provided by McCormick
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
- Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
- Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- Stir in the cream and season with more salt to taste.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams
INSTANT POT® CHICKEN POT PIE STEW
A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.
Provided by Chris Book
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 111.6 mg, Fat 19.5 g, Fiber 4 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 1354.1 mg, Sugar 2.6 g
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