This hearty and comforting vegetable and chicken stew recipe comes together quickly in the pressure cooker and will warm you up from the inside out!
I really do love to use my slow cooker. The reality is though, that I might not have the time in the morning or I am going to be out of the house longer than I can leave a dish in the crockpot. Slow cookers are fabulous, but sometimes not always the most practical option for dinner.
This is where the pressure cooker comes in. This vegetable and chicken stew can be made in an instant pot or a regular electric pressure cooker. It took a few trials to get this one the perfect creamy consistency, but it has easily become one of my favorite new comfort foods!
Warm, hearty, and comforting this is the perfect meal for the family to enjoy after a day of work or play outside (especially for us Michiganders who spend half the year freezing our bootys off).
My favorite part? Even more than the flavor, warmth, and cozy flavors? It’s an entire meal in one dish. All of your protein, vegetables, and carbs are cooked together right in the pressure cooker.
Yes, you can always serve a piece of crusty bread or some homemade quick biscuits, but the amount of dishes you are washing afterwards is so minimal.. it’s perfect.
How to make Chicken Stew in a Pressure Cooker
1.The first thing you need to do, which can easily be done ahead to save a lot of time, dishes, and headache is to wash, peel, and chop the veggies!
2. Get your pressure cooker out, set it to saute and heat your oil. After 1-2 minutes you can add in all of your vegetables: Carrots, celery, onion, garlic, potatoes, peas, and mushrooms. Cook for 3-4 minutes, stirring frequently.
3. Sprinkle the flour over the vegetables, stirring and cooking until the mixture becomes “sticky” in consistency and the flour is cooked. This will take around 2-3 minutes.
4. After the flour is cooked, you can add everything else to the pot! Toss in the spices, chicken broth and boneless skinless chicken breast, stirring well to combine the mixture. Change the setting from saute to HIGH pressure and set the timer for 20 minutes. Make sure the pressure valve is set to “pressure” and let the pressure cooker do the work.
Note: Since there is a lot of liquid in this recipe, it will take awhile for the pot to get to pressure, 15-20 minutes has been my experience.
5. When the timer goes off, let the pressure release naturally for 10 minutes. Then release any remaining pressure by carefully moving the valve to “release pressure”. Remove the chicken breast, shred, and return to the pot. Stir well and serve warm!
How to make Vegetable and Chicken Stew in an Instant Pot
If you have an instant pot instead of a typical electric pressure cooker, the steps are exactly the same!
How to make Vegetable and Chicken Stew in a Slow Cooker
To make this chicken stew pressure cooker recipe in a slow cooker, there are a few modifications you will want to make.
First, to get the thickened consistency at the end, you will need to do the first half of the recipe on the stop top. This is how your recipe will change:
- Peel and chop the vegetables.
- Heat the oil in a pot on the stove over medium-high heat. Once the oil is hot add in the carrots, celery, onion, garlic, potatoes, peas, and mushrooms. Cook for 3-4 minutes, stirring frequently.
- Sprinkle the flour over the vegetables, stirring and cooking until the mixture becomes “sticky” in consistency and the flour is cooked. This will take around 2-3 minutes.
- Now you can add your vegetable mixture to your slow cooker. Stir in the spice, broth, and chicken breast.
- Turn the slow cooker on low and cook for 6-8 hours or high for 3-4 hours.
- Take out the chicken breasts and shred. Return to the pot and stir to combine. Serve warm!
What to serve with Vegetable and Chicken Stew
This recipe includes everything needed for a balanced meal, but if you are looking for something a little “extra” to go along with it, try:
Quick homemade honey wheat biscuits
A side salad
A loaf of warm crusty french bread
Easy Meal Prep for Vegetable and Chicken Stew in the Pressure Cooker
As with all of the recipes here on Simply Nourished Home, I’ve got some great tips to meal prep a few pieces of this recipe to make your weeknight dinner come together with less stress and more time for you and your family.
Chop the vegetables ahead of time
By washing, peeling, and chopping the vegetables ahead of time you will save at least 10 minutes off of prep and a lot of dishes and effort come meal time. The potatoes can be prepped ahead and stored in a bowl of cool water. Cut the onions, celery, garlic and carrots and store together in a bowl in the refrigerator.
Leave the peas frozen and clean/cut the mushrooms the day of use for the best results.
Measure and store your spices together in a small bowl in the cupboard to just dump and go when you are ready to make this chicken stew.
Tips, Tricks, and Faq’s for this vegetable and chicken stew pressure cooker recipe
Thick or thin– If you want a thinner, soupy consistency, add 4 cups of broth. If you like a thicker creamy chicken stew, stick to the 3 cups.
Make it gluten free- Use a gluten free flour OR take some of the liquid out at the end and make a cornstarch mixture to thicken the liquid.
Did you make this recipe? Be sure to rate it below and tell me what you think!
Vegetable and Chicken Stew Pressure Cooker Dinner
- Pressure Cooker
- 2 carrots, diced
- 2 stalks celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, cubed about 3-4 small or 2 medium potatoes
- 1 cup frozen peas
- 8 oz mushrooms halved
- 2 tbsp flour white whole wheat, all purpose, or a gluten free variety
- 1 tbsp avocado oil
- 1 tsp dried oregano
- 1 tsp thyme leaves
- 1/2 tsp rosemary leaves
- 1/4 tsp ground black pepper
- 3 cups chicken broth
- 2 boneless skinless chicken breasts approx 1.5 pounds
- salt to taste
- Turn the pressure cooker to saute setting. Heat the tablespoon of oil in the pressure cooker for 1-2 minutes.
- Add carrots, celery, onion, garlic, potatoes, peas and mushrooms to the pot. Sautee for 3-4 minutes, stirring frequently.
- Sprinkle the flour over top of the vegetable mixture and stir. Let the flour cook and soak into the vegetables for 2-3 minutes, stirring frequently.
- Once the flour is cooked, and the vegetables mixture looks sticky in texture, add the seasonings, chicken broth, and chicken breasts. Stir the mixture so that everything is well combined.
- Change the setting on the pressure cooker to HIGH pressure, ensure that the pressure valve is set to 'pressure' and set the timer for 20 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release any additional pressure by carefully moving the pressure valve to 'release'.
- Remove the chicken from the pot and shred. Add back to the pot and stir to combine.
- Serve warm with biscuits or crusty bread and a side salad.
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