Instant Pot Chicken Pot Pie Stew: Comfort Food Made Easy

Chicken Pot Pie is the epitome of comfort food, but let’s be honest, making it from scratch can be time-consuming. This Instant Pot Chicken Pot Pie Stew recipe delivers all the delicious, creamy, and comforting flavors you crave, without the fuss of making a pie crust. The Instant Pot magically transforms simple ingredients into a rich and satisfying stew in a fraction of the time. This recipe is perfect for busy weeknights, and it’s guaranteed to be a family favorite. Forget spending hours in the kitchen – with this Instant Pot recipe, you can have a warm and hearty Chicken Pot Pie Stew on the table in under an hour!

## Why You’ll Love This Instant Pot Chicken Pot Pie Stew

* **Quick and Easy:** The Instant Pot significantly reduces cooking time compared to traditional methods.
* **One-Pot Meal:** Less cleanup is always a win! Everything cooks in the Instant Pot.
* **Incredibly Flavorful:** The pressure cooking enhances the flavors, creating a rich and savory stew.
* **Customizable:** Easily adapt the vegetables and seasonings to your liking.
* **Comfort Food Classic:** All the flavors of Chicken Pot Pie, but in a comforting stew format.
* **Perfect for Leftovers:** This stew tastes even better the next day!

## Ingredients You’ll Need

Here’s what you’ll need to create this delicious Instant Pot Chicken Pot Pie Stew. Don’t worry about having everything exact – this recipe is very forgiving!

* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken breasts or thighs. Chicken thighs will result in a richer flavor. Cut into 1-inch cubes.
* **Olive Oil:** 2 tablespoons, for sautéing the vegetables.
* **Onion:** 1 medium yellow onion, diced.
* **Carrots:** 2 medium carrots, peeled and diced.
* **Celery:** 2 stalks of celery, diced.
* **Garlic:** 2 cloves garlic, minced.
* **Chicken Broth:** 4 cups low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the final dish.
* **Potatoes:** 1 pound Yukon gold or red potatoes, peeled and cubed. Yukon gold potatoes are especially creamy and hold their shape well.
* **Peas:** 1 cup frozen peas. Add them at the very end to prevent them from becoming mushy.
* **Corn:** 1 cup frozen corn. Adds sweetness and texture.
* **Dried Thyme:** 1 teaspoon. Provides a classic savory flavor.
* **Dried Rosemary:** 1/2 teaspoon. Adds an earthy aroma.
* **Bay Leaf:** 1 bay leaf. Adds depth of flavor. Remember to remove it before serving!
* **Salt and Pepper:** To taste.
* **Heavy Cream:** 1/2 cup. Adds richness and creaminess. Can substitute with half-and-half or milk for a lighter option.
* **Cornstarch:** 2 tablespoons. Used to thicken the stew.
* **Cold Water:** 2 tablespoons. Mix with cornstarch to create a slurry.
* **Optional Toppings:** Fresh parsley, chopped; or store-bought puff pastry for individual pot pie lids.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot will work for this recipe.
* **Cutting Board and Knife:** For prepping the vegetables and chicken.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Spatula:** For stirring.
* **Small Bowl:** For mixing the cornstarch slurry.

## Step-by-Step Instructions

Follow these simple steps to create your Instant Pot Chicken Pot Pie Stew:

**Step 1: Sauté the Vegetables**

* Turn on your Instant Pot and select the ‘Sauté’ function. Add the olive oil.
* Once the oil is hot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant.

**Step 2: Add the Chicken and Broth**

* Add the cubed chicken to the Instant Pot and cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this point.
* Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. This will prevent the ‘Burn’ notice.

**Step 3: Add the Potatoes and Seasonings**

* Add the cubed potatoes, dried thyme, dried rosemary, and bay leaf to the Instant Pot.
* Season with salt and pepper to taste.

**Step 4: Pressure Cook**

* Secure the Instant Pot lid and set the valve to the ‘Sealing’ position.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time to 10 minutes at high pressure.
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the valve to the ‘Venting’ position.

**Step 5: Thicken the Stew**

* Carefully remove the lid of the Instant Pot.
* Remove the bay leaf and discard it.
* In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry.
* Turn the Instant Pot back to the ‘Sauté’ function.
* Slowly pour the cornstarch slurry into the stew, stirring constantly. Cook for 2-3 minutes, or until the stew has thickened to your desired consistency.

**Step 6: Add the Cream and Frozen Vegetables**

* Stir in the heavy cream, frozen peas, and frozen corn.
* Cook for another 1-2 minutes, or until the peas and corn are heated through.
* Turn off the ‘Sauté’ function.

**Step 7: Serve and Enjoy!**

* Taste and adjust seasonings as needed. Add more salt and pepper if necessary.
* Ladle the Instant Pot Chicken Pot Pie Stew into bowls.
* Garnish with fresh parsley, if desired.
* For an extra touch, you can top each bowl with a small circle of store-bought puff pastry and bake in the oven at 400°F (200°C) for 10-15 minutes, or until golden brown.
* Serve immediately and enjoy!

## Tips and Variations

* **Use Different Vegetables:** Feel free to add other vegetables you enjoy, such as mushrooms, green beans, or parsnips.
* **Add Wine:** For a richer flavor, add 1/2 cup of dry white wine to the Instant Pot after sautéing the vegetables. Let it simmer for a minute before adding the chicken broth.
* **Make it Dairy-Free:** Substitute the heavy cream with coconut milk or cashew cream for a dairy-free version.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Use Pre-Cooked Chicken:** If you have leftover cooked chicken, you can add it to the Instant Pot after pressure cooking and skip the sautéing step.
* **Biscuit Topping:** Instead of puff pastry, you can top the stew with homemade or store-bought biscuits and bake until golden brown.
* **Make it Vegetarian:** Substitute the chicken with chickpeas or white beans for a vegetarian version.
* **Thickening Options:** If you don’t have cornstarch, you can use flour as a thickener. Mix 2 tablespoons of flour with 2 tablespoons of cold water to make a slurry.
* **Adjust the Consistency:** If the stew is too thick, add a little more chicken broth to thin it out. If it’s too thin, cook it on ‘Sauté’ for a few more minutes to allow it to thicken further.

## Serving Suggestions

* **Serve with Crusty Bread:** A slice of crusty bread is perfect for soaking up the delicious stew.
* **Serve with a Side Salad:** A simple green salad complements the richness of the stew.
* **Make it a Complete Meal:** Add a side of mashed potatoes or rice for a heartier meal.

## Make Ahead and Storage Instructions

* **Make Ahead:** You can prepare the stew up to 2 days in advance and store it in the refrigerator. Reheat it on the stovetop or in the microwave before serving.
* **Storage:** Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** The stew can also be frozen for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams

*Note: This is an estimate and may vary based on the specific ingredients used.*

Enjoy this delightful and easy Instant Pot Chicken Pot Pie Stew! It’s a guaranteed crowd-pleaser and the perfect way to enjoy the flavors of Chicken Pot Pie without all the work. Happy cooking!