Old Fashioned Chicken Stew Recipe
This cozy and hearty chicken stew uses a pressure cooker to deliver fall-apart tender chicken, creamy potatoes, sweet carrots, and aromatic garlic in a rich, thick broth—all in a fraction of the time of traditional simmering.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ lbs chicken thighs boneless and skinless, cut into 2-inch chunks
- 2 tablespoons avocado oil divided
- 3 medium carrots peeled and sliced diagonally about ½-inch thick
- 1 medium sweet onion cut into 12 wedges
- 6 garlic cloves chopped fine
- 5 cups chicken broth or stock divided
- 2 tablespoons all-purpose flour
- 1 dried bay leaf
- 12 ounces baby white potatoes scrubbed and quartered
- ¼ cup fresh chopped parsley tossed in at the end
Instructions
Instructions
- Heat 1 tablespoon of avocado oil in your pressure cooker pot or Dutch oven over medium-high heat.
- Add chicken chunks in a single layer. Sear until browned on all sides, about 5 minutes. Remove and set aside.
- Turn heat down to medium. Add remaining tablespoon of oil.
- Add sliced carrots and onion wedges. Cook for about 5 minutes until softened.
- Stir in chopped garlic and cook for 1 minute until fragrant.
- Sprinkle flour over veggies and stir for 1-2 minutes to coat and cook off flour taste.
- Gradually pour in 4 cups of chicken broth, stirring constantly to avoid lumps.
- Add bay leaf, potatoes, and the seared chicken. Stir to combine.
- Bring stew to a boil, then reduce heat and cover with lid, ensuring sealing ring is snug.
- Simmer for 25-30 minutes to build pressure and blend flavors.
- If needed, stir in the remaining 1 cup of broth to adjust consistency.
- Remove from heat, discard bay leaf, and add fresh parsley before serving.
Notes
Store leftovers in fridge up to 3 days or freeze for 3 months. Reheat with extra broth for best texture.