Chicken Stew in the Pressure Cooker
This cozy chicken stew is loaded with tender diced thighs, hearty vegetables, and a savory herb-infused broth—all made quickly in the pressure cooker for fast comfort food any night.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken thighs diced into 1-inch pieces
- 2 tablespoons olive oil for browning
- 2 carrots diced
- 1 small onion chopped
- 2 ribs celery diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- salt and black pepper to taste
- 1 ½ cups diced potatoes peeled if using russets
- 1 ½ cups diced sweet potatoes peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans cut into 1-inch pieces or use thawed frozen peas
- ½ cup heavy whipping cream
Instructions
Instructions
- Heat olive oil in the pressure cooker on medium-high.
- Season diced chicken thighs with salt and pepper, then brown for 5-7 minutes. Remove and set aside.
- Add chopped onion, carrots, and celery to pot. Cook for 5 minutes until softened.
- Stir in 3 tablespoons of flour and cook for 1 minute.
- Slowly add chicken broth, scraping up browned bits on the bottom.
- Return the chicken to the pot. Add rosemary, thyme, and sage.
- Lock lid, seal valve, and pressure cook on high for 12 minutes.
- Quick release pressure. Remove lid carefully.
- Mix remaining 2 tablespoon flour with cold water to make slurry. Stir into stew.
- Cook 3–5 more minutes to thicken.
- Add green beans or peas and heavy cream. Adjust seasoning and serve.
Notes
Swap wine with broth or apple cider vinegar if preferred. Don’t overcrowd pot during browning. Freeze leftovers up to 3 months.