Instant Pot Creamy Chicken Stew Food

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.

INSTANT POT® CHICKEN POT PIE STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and 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, shred, and set aside. Pour broth into a bowl and reserve.
• Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
• Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

INSTANT POT CHICKEN STEW

Steps:

• Throw everything in the Instant pot except the corn starch and parsley.
• Cover the lid. Set the valve to sealing.
• Set the pressure for 25 minutes.
• Do a quick release to release the pressure.
• remove the chicken, shred into bitesize pieces.
• Return chicken to the instant pot.
• In a small bowl whisk together the cornstarch and water.
• Stir into the pot.
• Press the saute setting and and cook until the stew has thickened.
• Serve with fresh parsley on top.

INSTANT POT CHICKEN AND DUMPLINGS

Steps:

• Add the chicken stock to the pot and stir, scraping up any browned bits that may be on the bottom of the pot.
• Lock the lid in place and move the steam release vent to the sealing position. Select the pressure cook setting, high pressure, and set the time for 8 minutes. When the time is up, allow a natural release for 15 minutes and then carefully move the steam release vent to the venting position to release the remaining steam.
• Carefully remove the dumplings to a bowl and cover with foil to keep warm.
• Add the peas and the parsley to the stew. Select the sauté function and cook for 2 to 3 minutes, or just until the peas are tender.

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.

CROCK POT CHICKEN STEW

Steps:

• Spray inside of Crock Pot well with cooking spray.
• Dump the chicken thigh chunks into the bottom of the pot and spread them out evenly.
• Dump the potato chunks on top of the chicken and spread them out.
• Dump the sliced carrots, diced onions and frozen corn on top spreading them out as evenly as possible.
• Dump the cream of chicken soup into a large mixing bowl.
• Add the chicken gravy mix, salt, pepper, onion powder, garlic powder and ground sage to the bowl.
• Stir well.
• Add the chicken broth and heavy cream to the bowl.
• Stir well again.
• Pour the mixture over the ingredients in the Crock Pot.
• Place the lid on the Crock Pot and set it to cook on LOW.
• After 6 - 7 hours of cooking time, remove the lid and stir the contents well.
• Combine the water and cornstarch and stir until the cornstarch is completely dissolved.
• Add the cornstarch mixture to the stew and stir well.
• Return the lid to the Crock Pot and leave the stew to simmer and thicken for at least 15 minutes.
• Serve and enjoy!