Chicken Stew
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Creamy and seasoned with delicious herby ranch seasoning mix, this Instant Pot Chicken Stew is going to knock your socks off! Full of big chunks of juicy chicken, potatoes, and vegetables are layered in incredible hearty flavors. It’s the perfect easy recipe to warm you up on a chilly day!
Easy Instant Pot Chicken Stew Recipe
Stew is the perfect way to hit the spot on chilly days. But when most of us think of stew we think of classic stews, which can take hours to make. Sure they are amazingly delicious, but you don’t always have hours to make Beef Stew or Irish Lamb Stew.
That’s where this Instant Pot Chicken Stew recipe is different. First off, it only takes 60 minutes to make from start to finish and it’s super tasty! The pressure cooker cooks all ingredients perfectly without turning them to mush or undercooking. But even better yet, the recipe uses ranch dressing mix as a secret ingredient for the ultimate boost in flavor that adds wonderful depth and a touch of creaminess along with some added heavy cream.
This pressure cooker chicken stew is absolutely something to write home about! And if you are new to using an Instant Pot you should totally check out my Instant Pot Chili recipe for another chilly day no fuss meal idea!
Why You’ll Love This Chicken Stew
- Quick and Easy! This is the best way to make a delicious hearty stew with layered flavor in about 60 minutes. Your family will think it took hours to make!
- Herby Secret Ingredient! Flavor packed ranch seasoning mix is used in place of dried herbs for both incredible taste and to enhance the creamy consistency of the stew.
- Meal Prep Perfect! You can make this recipe and then store leftovers in the freezer for months! It’s a fantastic way to meal prep for just the week or even months away.
- Olive Oil – I use olive oil, but you can also use any type of vegetable oil like canola, grapeseed, or safflower to sauté the veggies.
- Onion – Brown onion adds the most flavor, but white onion is another option.
- Celery – Always used in stew for added flavor.
- Carrot – Another classic stew vegetable that also adds a touch of sweetness.
- Garlic – Always use fresh minced garlic for the best flavor. Store-bought garlic can sometimes be bitter.
- Potatoes – Any type of potatoes can be used, but waxy varieties like red potatoes and Yukon gold potatoes are typically better choices for stew.
- Chicken – You will need boneless skinless chicken breasts or thighs, cut into bite size pieces.
- Salt and Pepper – Used to season the stew by boosting all the natural flavors of the fresh ingredients.
- Ranch Seasoning Mix – A secret ingredient that adds a layer of herby flavor and a touch of depth. You can find ranch seasoning mix in the salad dressing aisle or make your own homemade ranch dressing mix.
- Chicken Broth – To control the amount of added salt I always use low-sodium broth.
- Green Beans – Fresh or frozen green beans will work.
- Heavy Cream – Used to add richness and creaminess along with the ranch dressing. You can also use half and half if you prefer, but do know that it won’t be as creamy.
- Cornstarch – When mixed with a dash of water it helps to thicken the chicken stew.
This Instant Pot recipe is the quickest and easiest way to make stew in about an hour! You spend about 4 minutes sautéing and then the IP does the rest!
Sauté The Veggies
To begin, you need to sauté your veggies in the Instant Pot. So add the olive oil to the pot and then turn the IP on to the sauté setting. Now, add the onion, celery, and carrots and sauté for about 3 minutes or until the onion is both soft and translucent. Then toss in the minced garlic and cook for another 30 seconds until it’s aromatic. Be sure to add the garlic at the end so it doesn’t burn and make the stew bitter.
Add The Potatoes, Chicken And Cook
Once your veggies are sautéed, add the potatoes, chicken, salt, black pepper, ranch seasoning mix, and chicken broth to the Instant Pot. Then stir everything together. All the ingredients need to be fully submerged and covered in liquid, so if they aren’t, just add a little more broth.
Next, close the lid on your Instant Pot and set the valve to the sealing positing. Now, set the IP to manual setting and set the timer to 8 minutes. Yet, after you do this it will take the Instant Pot about 10-15 minutes to come to pressure before you see it starting to cook and the timer counting. So don’t worry, just be patient. It is doing its thing.
Release The Steam
When the Instant Pot is done cooking, let the steam naturally release for 10 minutes. After 10 minutes, set the valve to Venting position to finish releasing pressure if needed. Then once the pressure has been released, you can remove the lid.
Finish The Chicken Stew
You’re getting close to having finished stew! Switch the Instant Pot back to the sauté setting. Add the green beans along with the heavy cream and cornstarch slurry to the pot. Finally, bring the stew to a simmer and let it cool for a few minutes to thicken up while stirring occasionally.
Serve And Enjoy
And there you have it! Ready to eat some chicken stew with potatoes that you just made in about an hour. Now, fill your favorite bowls with the yummy stew and serve with some homemade crusty No Knead Bread along with an Easy Tossed Salad.
Can I Make This Recipe Without An Instant Pot?
Yes! You can use a Dutch oven instead! Just follow the recipe as stated in the instructions, yet on the stovetop. Then when it comes time to pressure cook, simply cover the Dutch oven with a lid and bake the stew in the oven at 350°F (177°C) for about 2 to 3 hours. Then remove it from the oven and continue on with the recipe on the stovetop to finish.
Can I Make This Recipe In The Slow Cooker?
Yes! Sauté the veggies just like the recipe says and then add the potatoes, chicken, salt, black pepper, ranch seasoning mix, and chicken broth to the slow cooker. Then just cook for about 4 hours on LOW. Next, add the green beans, heavy cream, and cornstarch slurry once the chicken is cooked, and finish the recipe in the same way that you would using the Instant Pot.
Expert Tips
- Check your manual. For the best results, check your manufacturer’s guide for recommendations for your Instant Pot before starting any IP recipe.
- Do sauté the veggies. Don’t skip on sautéing the onion, celery, and carrots. True depth and layered flavor is created in steps and not by tossing everything in the pot at once.
- Use the cornstarch. The slurry at the end helps to bring it all together and thicken the stew. You can also use arrowroot flour or tapioca flour if you are trying to avoid corn.
- Season at the end. To avoid over-salting, wait until the Instant Pot chicken stew is fully complete before adding more salt. Always wait to taste right before serving and then season to your liking.
Leftovers
This chicken stew will keep in the fridge for about 4 days or in the freezer for up to 3 months when stored in an airtight container. To reheat, just put it in the microwave for a few minutes or in a pan on medium heat. However, if frozen, it’s best to let the stew thaw out in the fridge overnight prior to reheating.
Other Delicious Stews To Try
- Oxtail Stew
- Beef and Pea Stew
- Steak and Mushroom Pie
- Beef Bourguignon
- Beef Pot Pies
- Instant Pot Beef Bourguignon
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Stew
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 1 large carrot (sliced)
- 3 cloves garlic (minced)
- 4 large potatoes (peeled and cut into 1-inch cubes, or 6 medium)
- 2 pounds chicken (boneless skinless, thighs or breasts, cut into 1½-inch pieces)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 ounce Ranch seasoning mix
- 3 cups chicken broth
- 1 cup green beans (fresh or frozen)
- 1 cup heavy cream
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn the Instant Pot to the saute setting. Add the olive oil and heat.
- Add the onion, celery, carrots to the Instant Pot and sauté for about 3 minutes until the onion begins to soften. Add the garlic and cook for another 30 seconds until aromatic.
- Add the potatoes, chicken, salt, pepper, Ranch seasoning mix, chicken broth to the Instant pot and stir well. There should be enough liquid to cover everything. Close the lid. Set the valve to the sealing position. Set the Instant Pot to manual setting and set the timer to 8 minutes. It will take the IP about 10-15 minutes to come to pressure before you see the timer starting to count.
- Once the time is up, allow the Instant Pot to naturally release for 10 minutes, then carefully set the valve to the venting position. Once all the steam has been released, remove the lid.
- Turn the Instant Pot to the sauté setting again. Add the green beans, the heavy cream and the cornstarch slurry to the instant pot. Bring the stew to a simmer, stirring occasionally. The stew should thicken slightly.
- Turn off the Instant pot and serve immediately.
Equipment
Notes
- Check your manual. For the best results, check your manufacturer’s guide for recommendations for your Instant Pot before starting any IP recipe.
- Do sauté the veggies. Don’t skip on sautéing the onion, celery, and carrots. True depth and layered flavor is created in steps and not by tossing everything in the pot at once.
- Use the cornstarch. The slurry at the end helps to bring it all together and thicken the stew. You can also use arrowroot flour or tapioca flour if you are trying to avoid corn.
- Season at the end. To avoid over-salting, wait until the Instant Pot chicken stew is fully complete before adding more salt. Always wait to taste right before serving and then season to your liking.
- This chicken stew will keep in the fridge for about 4 days or in the freezer for up to 3 months when stored in an airtight container. To reheat, just put it in the microwave for a few minutes or in a pan on medium heat. However, if frozen, it’s best to let the stew thaw out in the fridge overnight prior to reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
That looks delicious. I’m going to try it this week.