Description
This chicken stew is a comforting, quick meal that combines tender chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds Boneless Skinless Chicken Thighs
- 2 tablespoons Olive Oil
- 2 Carrots, diced
- 1 Onion, chopped
- 2 ribs Celery, diced
- 5 tablespoons All-Purpose Flour, divided
- 0.5 teaspoon Dried Rosemary
- 0.5 teaspoon Dried Thyme
- 0.25 teaspoon Ground Sage
- Salt and Black Pepper to taste
- 1.5 cups Potatoes, diced
- 1.5 cups Sweet Potatoes, diced
- 0.5 Red Bell Pepper, finely diced
- 0.25 cup White Wine
- 4 cups Chicken Broth or Stock
- 1 cup Green Beans, cut
- 0.5 cup Heavy Whipping Cream
Instructions
- Heat olive oil in the pressure cooker pot over medium-high heat.
- Season and brown diced chicken thighs in the hot oil for 5-7 minutes until browned.
- Add onion, carrots, and celery to the pot; cook for approximately 5 minutes until softened.
- Stir in 3 tablespoons of flour and cook for 1 minute.
- Pour in the chicken broth while scraping up browned bits from the bottom.
- Lock the lid and seal the valve, then pressure cook on high for 12 minutes.
- Quick release pressure; carefully open the lid and let the steam escape.
- Mix remaining flour with cold water to create a slurry; stir this into the stew.
- Cook 3-5 more minutes to thicken, then add green beans or peas and cream.
- Adjust seasoning if necessary, then serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Chicken Stew, Comfort Food, Quick Meal