Chicken Stew Recipe
Not only can this Chicken Stew be made in a pressure cooker (instant pot, power cooker, etc...) but crock pot & stove top directions are included. This Chicken Stew is a thick creamy vegetable and chicken based stew that can be served with biscuits or a baguette. A kind of comfort food done in one pot.
Ingredients
- 2 chicken breasts, cubed
- 2 Tbsp butter
- 1 onion, diced
- 4 red potatoes, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, chopped
- 1 cup green beans
- 1 10.5oz can cream of chicken soup
- 1 packet of dry ranch dressing mix
- 1/2 cup heavy cream
- 1/2 cup sour cream
Instructions
- PRESSURE COOKER DIRECTIONS:
- Select the Brown or Sauté button on your unit. Sauté the onion, carrots, celery, beans, potatoes and chicken in 2 tbsp of butter for 20 minutes. Stir in the soup, ranch, cream, sour cream and salt & pepper to taste.
- Select the meat/stew button and cover pressure cooker with lid. Stew for 30 minutes. Allow pressure to release properly before opening. SERVE with biscuits or a baguette.
- CROCK POT INSTRUCTIONS:
- Set slow cooker to 6-8 hours on low heat. Melt butter in crock pot and stir in all the veggies and chicken. Add in the remaining ingredients and season with salt & pepper. Cook for the set time; serve.
- STOVE-TOP INSTRUCTIONS:
- Sauté the chicken in 2 tbsp of butter in a large pot. Add in the veggies and sauté for 10-15 minutes. Stir in the soup, ranch, cream, sour cream and salt & pepper to taste. Simmer over medium low heat for 25 minutes with lid closed. Serve.
