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Vegetable and Chicken Stew Pressure Cooker Dinner

This hearty and comforting stew is a thick and creamy way to warm up on any cold winter day!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Pressure Cooker
Servings: 6
Calories: 338kcal


  • 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.


serving size and calorie amounts are approximate
Wash and chop vegetables ahead of time to save on day-of preparation time.