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!
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.
Season the chicken with desired amounts of salt and pepper and add it to the pot along with the potatoes and carrots.
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.
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.
Add the cream of chicken soup, sour cream, milk, green beans, and Ranch Seasoning. Stir until well combined.
Let the soup simmer for about 5 minutes, if it begins to bubble a lot, hit cancel, then hit warm.
Garnish with bacon and parsley if desired and serve!
*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.
Calories: 476kcal, Carbohydrates: 30g, Protein: 22g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 81mg, Sodium: 1665mg, Potassium: 982mg, Fiber: 4g, Sugar: 6g, Vitamin A: 4995IU, Vitamin C: 20.5mg, Calcium: 138mg, Iron: 4.6mg