Chicken Stew
This comforting chicken stew is pressure-cooked to tender perfection with hearty vegetables, savory herbs, and a rich, flavorful broth. Ready in under an hour, it's the perfect cozy meal.
Equipment
- 1 Pressure cooker with float valve
Ingredients
Main Ingredients
- 2 tablespoons Butter
- 2 Large carrots peeled and sliced into coins
- 1 stalk Celery chopped fine
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 cloves Garlic minced
- 1 tablespoon All-purpose flour
- 1 ½ pounds Boneless skinless chicken breasts
- 3 sprigs Fresh thyme
- 1 Bay leaf
- ¾ pound Baby potatoes quartered
- 3 cups Low-sodium chicken broth
- Fresh parsley chopped, for garnish
Instructions
Instructions
- Melt the butter in the pressure cooker over medium heat.
- Add sliced carrots and chopped celery, season with salt and pepper, and sauté until just softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to cook the flour.
- Place chicken breasts on top of vegetables, add thyme and bay leaf.
- Pour in chicken broth to cover the ingredients. Close the lid and set pressure cooker to high.
- Cook under high pressure for 20–25 minutes, then quick release the steam.
- Open the lid, remove chicken, shred with two forks, return to pot.
- Stir everything together and simmer uncovered for 5 more minutes.
- Season to taste, garnish with chopped parsley, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months. Reheat gently and add a splash of broth if needed.