Instant Pot Creamy Chicken Stew Recipes

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.

Steps:

• Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
• Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
• Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Steps:

• Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.
• Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.
• Serve garnished with additional cilantro.