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chicken stew in a white bowl next to a couple slices of bread.
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5 from 2 votes

Creamy Instant Pot Chicken Stew

This Creamy Instant Pot Chicken Stew is cozy, rich, and full of tender chicken, chunky vegetables, and a herby ranch kick. A one-pot comfort meal that comes together in under an hour!
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
Author: Joanna Cismaru

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.
    process shots showing how to make chicken stew in the instant pot.
  • 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.
    process shots showing how to make chicken stew in the instant pot.
  • 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.
    process shots showing how to make chicken stew in the instant pot.
  • Turn off the Instant pot and serve immediately.

Video

Notes

  1. Chicken: Thighs are juicier and more forgiving, but breasts work just as well. Just cut them evenly so they cook through without drying out.
  2. Ranch Seasoning: Don’t knock it till you try it—it brings herby flavor and depth with zero extra measuring. You can also use homemade ranch seasoning if preferred.
  3. Veggie Swap: Feel free to mix in corn, peas, or whatever’s in your freezer. This stew is flexible and fridge-cleanout-friendly.
  4. Don’t Pressure Cook Dairy: Always add the cream after releasing the pressure. Adding it before will cause curdling and sadness.
  5. Cornstarch Slurry: This is key to giving you that silky, stew-like texture without needing loads of flour or cream. Stir it in at the end while simmering.
  6. Storage & Reheating: Refrigerate up to 4 days. Reheat gently and add a splash of broth or cream if it thickens too much.
  7. Freezing: Freeze before adding cream/slurry for best texture. Add those fresh after thawing and 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
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