Best Instant Pot Chicken Stew Recipes

INSTANT POT® CHICKEN AND DUMPLINGS

Steps:

• Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
• Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. 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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
• Mash butter with the flour to make a smooth paste; set aside.
• Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
• Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
• Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
• Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

INSTANT POT® CREAMY CHICKEN STEW

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.

KETO/LOW CARB INSTANT POT CHICKEN STEW

Steps:

• Place the oil in the IP and select the saute setting.
• Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
• Turn off the saute setting and add the thighs, peppers, and seasoning.
• I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.
• Secure the lid and select the "soup/stew" setting for 10 minutes.
• Natural release, then shred the chicken with two forks.
• Serve in bowls with a dollop of sour cream, or alongside some mashed cauliflower.

INSTANT POT CHICKEN STEW | HEALTHY, LOW CARB, KETO FRIENDLY

Steps:

• Add 1 tbsp olive oil to the Instant Pot and select Saute mode.
• Saute chicken skin side down for 5 minutes until nicely browned.
• Then season it with salt and pepper and remove to the plate.
• Add all veggies into the pot.
• Pour chicken broth on top, add hot sauce and liquid aminos.
• Place chicken pieces back on top of the veggies.
• Add rosemary and bay leaves.
• Cook on High pressure for 15 minutes.
• Allow the pressure to release naturally for 10 minutes.
• After opening the lid stir in heavy cream.
• Adjust seasoning to taste.
• If you want to thicken the stew add xanthan gum and saute for another 5 -10 minutes.