Name: Instant Pot® Creamy Chicken Stew
Prep time: 25 min
Cook time: 45 min
Total time: 85 min
Ingredients: 2 tablespoons salted butter; 2 pounds boneless, skinless chicken thighs, or more to taste; 3 medium carrots, sliced; 1 medium onion, diced; 2 stalks celery, chopped; 4 cloves garlic, minced; 2 cups chicken broth, divided; 4 cups diced potatoes; 2 tablespoons gluten-free all-purpose flour; 1 tablespoon Worcestershire sauce; 2 large bay leaves; 1 teaspoon poultry seasoning; 1 teaspoon dried thyme leaves; 1 teaspoon freshly ground black pepper; 0.5 teaspoon dried rosemary; 0.5 teaspoon salt; 1 cup heavy cream; 0.5 cup frozen peas

Prep Time:

25 mins

Cook Time:

45 mins

Additional Time:

15 mins

Total Time:

1 hr 25 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons salted butter
2 pounds boneless, skinless chicken thighs, or more to taste
3 medium carrots, sliced
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 cups chicken broth, divided
4 cups diced potatoes
2 tablespoons gluten-free all-purpose flour
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon salt
1 cup heavy cream
½ cup frozen peas

Directions

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.

Nutrition Facts (per serving)

503	Calories
29g	Fat
30g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 503
% Daily Value *
Total Fat 29g	37%
Saturated Fat 14g	72%
Cholesterol 158mg	53%
Sodium 781mg	34%
Total Carbohydrate 30g	11%
Dietary Fiber 5g	17%
Total Sugars 5g
Protein 30g
Vitamin C 28mg	139%
Calcium 90mg	7%
Iron 3mg	18%
Potassium 870mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.