Chicken Stew
This hearty chicken stew blends tender chicken thighs, root vegetables, and herbs in a rich broth, finished with cream for comforting goodness in every bite.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ½ pounds Boneless skinless chicken thighs diced into 1-inch pieces
- 2 tablespoons Olive oil for browning
- 2 Carrots diced
- 1 small Onion chopped
- 2 ribs Celery diced
- 5 tablespoons All-purpose flour divided to thicken
- ½ teaspoon Dried rosemary
- ½ teaspoon Dried thyme leaves
- ¼ teaspoon Ground sage
- Salt and black pepper to taste
- 1 ½ cups Diced potatoes peeled if using russets
- 1 ½ cups Diced sweet potatoes peeled
- ½ Red bell pepper finely diced
- ¼ cup White wine to lift flavors
- 4 cups Chicken broth or stock
- 1 cup Green beans or frozen peas cut into 1-inch pieces or thawed
- ½ cup Heavy whipping cream stirred in at end
Instructions
Instructions
- Heat olive oil in your pressure cooker over medium-high heat till it shimmers.
- Add diced chicken thighs and brown them on all sides, then remove.
- Add carrots, onion, and celery. Sauté for about 5 minutes.
- Sprinkle 3 tablespoons of flour over the veggies and stir well. Cook 2 minutes.
- Put chicken back into the pot with rosemary, thyme, sage, salt, and pepper. Mix well.
- Gradually pour in chicken broth while stirring to keep smooth.
- Secure pressure cooker lid. Cook for 20 minutes on high pressure.
- Carefully release pressure. Add potatoes, sweet potatoes and red bell pepper.
- Make slurry: mix remaining flour with water. Add and simmer 5 minutes.
- Add green beans or peas and heavy cream. Heat through for 2 more minutes.
Notes
Serve hot and garnish with fresh parsley for extra brightness.