Meredith Laurence Pressure Beef Stew With Potatoes Peas and Corn
Easy Chicken Stew
When you take your first spoonful of this instant chicken stew, it's hard to imagine that it only cooks under pressure for 8 minutes. Telling my guests that as they enjoy this great warm-up meal is one of my secret pleasures. No-one can believe it! This stew tastes like it's been simmering for hours on the stovetop, but the pressure cooker is the secret. Pressure cooking really infuses food with flavor and makes foods so tender that the chicken will practically shred itself when the time comes. You'll see.
Easy to Find Ingredients
This instant chicken stew is also a basic chicken stew. There are no unusual or hard to find ingredients included. It is what it is! You'll need your basic vegetables – onion, carrots, celery, potatoes and peas – some chicken, a few spices, wine and good chicken stock. I say good chicken stock and I mean it! The chicken stock is going to carry a lot of the flavor for this stew, so either use your own homemade broth or buy a good brand of stock.
Vegetables for Chicken Stew
If you want to add other vegetables to this stew, aside from the basic vegetables I mentioned above, please do! You might like to replace the onion with leek or swap out some or all of the potatoes for parsnips or turnips. You could also decide to add cabbage or Brussels sprouts if you like them. A stew is a blank palette – you can add whatever vegetables you like.
To Shred or To Chop?
As I mentioned above, once the chicken comes out of the cooker, you'll be amazed at how tender it is. The dark meat especially will just about shred itself when you shoot it a stern glance. I think shredding the chicken adds to the rustic character of the stew, but if you'd prefer to cut the chicken into cubes, please do. Just remember that people don't tend to eat stews with knives, so make the chicken pieces small enough to fit on a spoon to be eaten politely.
How to Thicken Stew
In a pressure cooker, you always thicken a stew after the fact. While the chicken is cooking, you need liquid to boil to create the steam that is needed to build pressure inside the pot. So, to thicken the stew after it has finished cooking, we use something called a beurre manié. Though it has a fancy French name, it's really just room temperature butter and flour mixed together to form a paste. This gets whisked into the sauce at the end and when the stew boils again, the flour will thicken the liquid. Because there are pieces of vegetables in the stew, it's easiest to ladle a little liquid into your bowl with the beurre manié first to loosen it and then add it to your stew. That helps eliminate any lumps of beurre manié.
What to Serve with Chicken Stew
A stew like this is truly a one pot meal. It's loaded with vegetables and has a good dose of protein, so it really doesn't need anything else. I do like to serve it with some crusty baguette to sop up the sauce at the end and a green salad dressed with a simple vinaigrette is a perfect side, but all you really need is a spoon.
Featured Recipe Techniques
More about the skills used in this recipe.
Instant Chicken Stew
- Prep Time: 15 m
- Cook Time: 8 m
- Pressure Release Time: 10 m
- Total Time: 33 m
- Servings:
6
people
Ingredients
- olive oil
- 3 pounds boneless skinless chicken pieces 2 breasts and 4 to 6 thighs
- salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 onion chopped into large chunks
- 4 ribs celery chopped
- 4 carrots peeled, cut in 1½-inch slices
- 1 teaspoon dried thyme
- ½ teaspoon dried rubbed sage
- 1 cup white wine
- 2½ cups chicken stock
- 1 pound Yukon gold potatoes (about 2 to 3) cubed 1-inch
- ½ lemon juice
- 1 bay leaf
- 3 sprigs fresh thyme
- ¾ cup frozen peas
- 3 tablespoons unsalted butter softened
- 3 tablespoons all-purpose flour
- fresh chopped parsley
Instructions
- Pre-heat the pressure cooker (Instant Pot®) using the BROWN or SAUTÉ setting. Add a little olive oil to the cooker.
- Season the chicken pieces with salt and freshly ground black pepper, brown it on all sides and then set it aside.
- Add the butter to the cooker and sauté the onions, celery, carrots and dried herbs for a few minutes. Deglaze the cooker with the white wine, scraping up any brown bits on the bottom of the cooker. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Return the chicken to the pot, submerging it the liquid and vegetables. Lock the lid in place.
- Pressure-cook on HIGH for 8 minutes.
- While the stew is cooking combine the softened butter and flour in a bowl to form a paste (called a beurre manié).
- When the time is up, let the pressure drop naturally for 10 minutes. Then, release the residual pressure from the cooker using the QUICK-RELEASE method and carefully remove the lid. Transfer the chicken pieces to a cutting board. Cut the chicken into bite sized pieces or shred the chicken with two forks.
- Return the cooker to the BROWN or SAUTÉ setting. Using a ladle, remove some of the liquid from the stew and whisk it into the beurre manié. Then, pour the beurre manié liquid back into the cooker and bring it all to a simmer. This will thicken the stew.
- Add the peas and return the shredded or chopped chicken to the cooker and stir well. Stir in the fresh parsley, spoon into bowls and serve with crusty warm bread.
Nutrition Facts
Instant Chicken Stew
Amount Per Serving
Calories 486 Calories from Fat 234
% Daily Value*
Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 1g
Cholesterol 105mg 35%
Sodium 278mg 12%
Potassium 941mg 27%
Carbohydrates 30g 10%
Fiber 5g 20%
Sugar 7g 8%
Protein 27g 54%
Vitamin A 7474IU 149%
Vitamin C 31mg 38%
Calcium 69mg 7%
Iron 3mg 17%
* Percent Daily Values are based on a 2000 calorie diet.
Stovetop Chicken Stew
- Prep Time: 15 m
- Cook Time: 35 m
- Total Time: 50 m
- Servings:
4
to 6 people
Ingredients
- olive oil
- 3 pounds boneless skinless chicken pieces 2 breasts and 4 to 6 thighs
- salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 onion chopped into large chunks
- 4 ribs celery chopped
- 4 carrots peeled, cut in 1½-inch slices
- 1 teaspoon dried thyme
- ½ teaspoon dried rubbed sage
- 1 cup white wine
- 3 cups chicken stock
- 1 pound Yukon gold potatoes (about 2 to 3) cubed 1-inch
- ½ lemon juice
- 1 bay leaf
- 3 sprigs fresh thyme
- ¾ cup frozen peas
- 3 tablespoons unsalted butter softened
- 3 tablespoons all-purpose flour
- fresh chopped parsley
Instructions
-
Pre-heat a cast iron Dutch oven or large saucepan over medium-high heat. Add a little olive oil to the pot. Season the chicken pieces with salt and freshly ground black pepper, brown them on all sides and then set the chicken aside.
-
Add the butter to the pot and sauté the onions, celery, carrots and dried herbs for a few minutes. Deglaze the pot with the white wine, scraping up any brown bits that may have formed on the bottom. Stir in the chicken stock, lemon juice, potatoes, bay leaf and thyme sprigs. Return the chicken to the pot, submerging it the liquid and vegetables. Bring the mixture to a simmer, partially cover with the lid askew and simmer gently for 25 to 30 minutes.
- While the stew is cooking combine the softened butter and flour in a bowl to form a paste (called a beurre manié).
-
After 25 to 30 minutes, the chicken should be cooked through. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred the chicken with two forks.
-
Using a ladle, remove some of the liquid from the stew and whisk it into the beurre manié. Then, pour the beurre manié liquid back into the pot and return the liquid to a simmer until the stew thickens slightly.
-
Add the peas and return the shredded or chopped chicken to the pot and stir well. Stir in the fresh parsley, spoon into bowls and serve with crusty warm bread.
Nutrition Facts
Stovetop Chicken Stew
Amount Per Serving
Calories 729 Calories from Fat 342
% Daily Value*
Fat 38g 58%
Saturated Fat 15g 75%
Cholesterol 157mg 52%
Sodium 417mg 17%
Potassium 1392mg 40%
Carbohydrates 45g 15%
Fiber 7g 28%
Sugar 10g 11%
Protein 40g 80%
Vitamin A 11192IU 224%
Vitamin C 46mg 56%
Calcium 101mg 10%
Iron 4mg 22%
* Percent Daily Values are based on a 2000 calorie diet.
Source: https://bluejeanchef.com/recipes/instant-chicken-stew/
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