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Instant Pot Garlic Parmesan Chicken Stew

Instant Pot Garlic Parmesan Chicken Stew

This rich hearty stew combines chicken, veggies, garlic and parmesan in a creamy broth.

Course Main Course
Keyword chicken, gluten free, instant pot, stew
Servings 6 people

Ingredients

  • 2 tbsp olive oil
  • ½ cup onion chopped
  • 3 large carrots diced
  • 2 stalks celery chopped
  • 1 ½ pounds boneless chicken breast or thighs chopped into bite-size pieces
  • 1 tbsp minced garlic
  • 2 cups potatoes diced
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 cup half & half OR heavy cream
  • 2 tbsp cornstarch
  • ½ cup shredded parmesan cheese
  • 1 cup frozen peas

Instructions

  1. Press sauté function on Instant Pot and add olive oil.

  2. When oil is hot, add chopped onion, carrots and celery. Sauté until onions are translucent (about 5 minutes).

  3. Add chicken and sauté for another 5 minutes, stirring occasionally. Add garlic and stir for about 1 minute. Then turn off sauté function.

  4. Add broth, diced potatoes, bay leaves, Italian seasoning, salt and pepper. Give it a good stir, secure the lid and pressure cook for 10 minutes. When 10 minutes are up, allow to release naturally for 10-15 minutes. Release remaining pressure and remove lid.

  5. Turn the Instant Pot back to sauté. Stir the cornstarch into the cream before adding to the pot, along with the parmesan cheese and the green peas. Stir constantly until stew is thickened and the cheese is melted. It should take just a few minutes. Turn off sauté and enjoy or put it on the warming function and serve it when you're ready.

Recipe Notes

This stew is naturally gluten free. You can lower the carb count by removing the potatoes. You could also replace the potatoes with cauliflower and the peas with green beans to make it keto. It would need to cook a little longer at the end to make sure the green beans are ready.