Instant Pot Creamy Chicken Stew

This Instant Pot Creamy Chicken Stew takes just 30 minutes from start to finish! The thick and creamy broth is full of flavor and is great with bread or biscuits! 

Course Soup
Cuisine American
Keyword chicken stew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 476 kcal
Author Stephanie


  • 1 Tablespoon vegetable oil
  • 1 medium onion diced
  • ½ cup celery diced
  • 1 cup chicken broth
  • 2 medium boneless skinless chicken breasts about 12 oz.
  • Salt and Pepper to taste
  • 2 cups baby Yukon gold potatoes halved
  • 1 cup baby carrots halved
  • 10.5 oz. cream of chicken soup
  • ½ cup sour cream
  • ½ cup whole milk microwaved for 20 seconds
  • 2 Tablespoons Ranch Seasoning equal to 1 ounce packet.
  • ¾ cup green beans frozen*

To Garnish (Optional):

  • 6 strips bacon cooked and crumbled
  • Fresh Parsley roughly chopped
US Customary - Metric


  1. Set the Instant Pot to Sautee and add the vegetable oil and diced onions and celery. Cook until the onions are soft and translucent, about 5 minutes. Add the chicken broth and scrape up any bits that may have stuck to the bottom of the pot.
  2. Season the chicken with desired amounts of salt and pepper and add it to the pot along with the potatoes and carrots.
  3. Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
  4. Open the lid and switch the Instant Pot to Soup mode. Add the green beans. Use a fork and carefully remove the chicken. Cut it into cubes and place it back in the Instant Pot.

  5. Add the cream of chicken soup, sour cream, milk, green beans, and Ranch Seasoning. Stir until well combined.
  6. Let the soup simmer for about 5 minutes, if it begins to bubble a lot, hit cancel, then hit warm.
  7. Garnish with bacon and parsley if desired and serve!

Recipe Notes

*If using fresh green beans, include them in the 8 minutes of pressure cooking.

Whole milk is best as the higher fat content prevents it from curdling. Tempering it for 20 seconds in the microwave also helps with this.

Nutrition Facts
Instant Pot Creamy Chicken Stew
Amount Per Serving
Calories 476 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Cholesterol 81mg27%
Sodium 1665mg72%
Potassium 982mg28%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 6g7%
Protein 22g44%
Vitamin A 4995IU100%
Vitamin C 20.5mg25%
Calcium 138mg14%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.