Here’s a cozy, flavorful Pressure Cooker Chicken Stew recipe — tender chicken, soft veggies, and a rich broth ready in under 30 minutes 🍲✨
🍗 Pressure Cooker Chicken Stew
Servings: 4–6
Prep Time: 10 min
Cook Time: 20 min (plus pressure build/release)
Ingredients
- 1 ½ lbs (700 g) boneless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil or butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 cup green beans (optional)
- 3 cups chicken broth (low sodium preferred)
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp paprika (optional)
- 1 bay leaf
- 2 tbsp flour + 2 tbsp water (for thickening slurry)
Instructions
- Sauté aromatics
Set pressure cooker to Sauté mode (or high heat).
Add oil, onion, and garlic — cook 2–3 minutes until fragrant. - Brown the chicken
Add chicken pieces and cook just until lightly browned (about 3–4 minutes). - Add veggies & seasonings
Stir in carrots, potatoes, celery, green beans, thyme, paprika, salt, and pepper. - Add liquids
Pour in chicken broth and tomato paste; stir well. Add the bay leaf. - Pressure cook
Seal the lid and cook on High Pressure for 10 minutes.
Let pressure release naturally for 10 minutes, then quick-release any remaining pressure. - Thicken the stew
Mix flour and water to make a slurry. Stir into the stew and set to Sauté for 2–3 minutes until thickened. - Serve
Remove bay leaf. Taste and adjust seasoning if needed.
Garnish with fresh parsley if you like.
🌿 Optional Add-Ins
- Add peas or corn at the end for color.
- For a creamy version: stir in ¼ cup cream or milk after thickening.
- Add a dash of hot sauce or Worcestershire for depth.
Would you like me to adapt this for a slow cooker or Instant Pot (electric pressure cooker) version next?
