Chicken Stew Pressure Cooker Recipe That Will Warm You Right Up
A soul-warming chicken stew made in the pressure cooker with tender chicken thighs, root vegetables, herbs, and a creamy broth that’s perfect for chilly nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken thighs diced into 1-inch chunks
- 2 tablespoons olive oil
- 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 or frozen peas cut into 1-inch pieces, thawed
- ½ cup heavy whipping cream
Instructions
Instructions
- Heat 1 tablespoon olive oil in pressure cooker pot over medium-high heat until hot.
- Add diced chicken thighs, season with salt and pepper, and sear until browned on all sides, about 5-6 minutes.
- Remove chicken and set aside. Add remaining olive oil, then stir in carrots, onion, and celery. Cook until softened, about 5 minutes.
- Stir in 2 tablespoons flour and cook for 2 minutes to form a roux.
- Slowly pour in 4 cups chicken broth while stirring to avoid lumps. Bring to boil.
- Add browned chicken back in, along with rosemary, thyme, and sage. Seal pressure cooker lid and cook under pressure for 10 minutes.
- Do quick release. Make a slurry with remaining flour and cold water, stir it in and simmer 5-8 minutes uncovered to thicken.
- Stir in green beans or peas and heavy cream, then serve warm.
Notes
Store leftovers in fridge for up to 4 days or freeze in portions and reheat gently to preserve creaminess.