Go Back
–+ servings
chicken stew in a white bowl next to a couple slices of bread.
Print Recipe Add to Collection
5 from 2 votes

Chicken Stew

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!
Prep Time15 minutes
Cook Time15 minutes
Instant Pot Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Keyword: chicken stew, instant pot chicken stew
Servings: 8
Calories: 362kcal

Equipment

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
US Customary - Metric

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.

Video

Notes

  1. Check your manual. For the best results, check your manufacturer’s guide for recommendations for your Instant Pot before starting any IP recipe. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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

Serving: 1serving | Calories: 362kcal | Carbohydrates: 24g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 650mg | Potassium: 684mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2160IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 2mg