Creamy Instant Pot Chicken Stew
Warm up with this creamy Instant Pot chicken stew, a perfect meal for chilly evenings. Easy to make and full of flavor, it’s the ideal comfort food. Check out our website for more healthy Instant Pot chicken stew recipes!
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 4 medium potatoes diced
- 3 large carrots sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 cup milk
- ½ cup sour cream
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Optional Additions:
- ½ cup frozen peas
- ½ cup sweet corn
- ¼ cup white wine or sherry
Instructions
Prepare the Chicken:
- Turn the Instant Pot to sauté mode. Add oil and sear the chicken thighs until golden on both sides. Remove and set aside.
Cook the Vegetables:
- Add onions, garlic, carrots, and potatoes to the pot. Sauté for 3-4 minutes until softened.
Deglaze the Pot:
- Pour in chicken broth (and optional white wine). Scrape the bottom of the pot to lift browned bits.
Pressure Cooking:
- Add the chicken back to the pot along with thyme, smoked paprika, salt, and pepper. Close the lid, set the Instant Pot to "Stew" or "Soup" mode, and cook for 10 minutes. Allow a natural pressure release for 5 minutes before venting.
Finish with Creaminess:
- Stir in cream of chicken soup, milk, and sour cream. Mix until the sauce is creamy and smooth. Adjust seasonings as needed.
Optional Garnish:
- Serve hot with a garnish of fresh herbs, grated cheese, or a swirl of sour cream.
Notes
Serving Suggestions:
Serve with crusty bread, mashed potatoes, or a green salad.
Pair with a crisp white wine or light lager.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
Pair with a crisp white wine or light lager.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.