Meghan Y., Author at Cake 'n Knife

Instant Pot Chicken Stew

POSTED BY Meghan Y. ON February 23, 2024 // Leave a Comment

This Instant Pot chicken stew recipe is perfect for a quick and healthy dinner. With simple ingredients and an easy cooking method, you can have a this savory and hearty chicken stew on the table in no time!

Instant Pot Chicken stew in bowls with slices of bread

about this instant pot chicken stew

This Instant Pot Chicken Stew is simple, hearty, and flavorful, making it the hero of weeknight dinners.

From tender chicken to a medley of veggies, this stew has everything you could want out of comfort food, without being ridiculously complicated to make. With the entire recipe coming together in one pot, not only are you cutting down on the cooking time, you are also saving yourself valuable prep and cleanup time.

The Instant Pot definitely makes this recipe incredibly easy, but there’s also an option to make it on the stovetop if you prefer!

Pair bowls of this stew with crusty bread and your favorite glass of wine!

And guess what? The leftovers are even better as the flavors meld and intensify! It makes this recipe an excellent option for meal prep.

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

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ingredients

oil. I recommend using either canola oil or extra virgin olive oil.

vegetables. You will need a combination of sweet onion, celery, and carrots for this stew. The classic mirepoix!

garlic. garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times.

chicken. All you need are about 2 boneless, skinless chicken breasts. You can also use 2 lbs of boneless skinless chicken thighs instead of boneless chicken breasts if you prefer.

tomato paste. Tomato paste adds a richness to the stew. I love to buy the tomato paste tubes because they are so much easier to store and you don’t waste half a can.

white wine. Use a dry white wine in the recipe. If you prefer not use alcohol, you can omit the wine and substitute chicken stock instead.

chicken stock. You can use your favorite chicken stock, whether homemade or store bought. I recommend using a low sodium option if you are purchasing it at the store. You can also use chicken broth.

thyme. Fresh thyme sprigs are preferred for the flavor they add! You could also add in a sprig of fresh rosemary if you like.

bay leaves. The bay leaves add an added depth of flavor to the chicken stew.

potatoes. I like to use red potatoes in this stew, but you could also use yukon gold or russet potatoes.

parsley. Fresh parsley brings a nice herbal element to the finished stew. Be sure to use fresh herbs!

cornstarch slurry. A cornstarch slurry is a combination of water and cornstarch, used to thicken the stew. This is optional, depending on how thick you like your stew to be.

this recipe’s must haves

You will need an Instant Pot to make this recipe (unless you prefer to make it on the stovetop, which is also an option!). I recommend the Instant Pot Duo Crisp Ultimate Lid because it doubles as an air fryer. You can also use the Instant Pot Duo or Instant Pot Pro.

The other tools you’ll need are a sharp chef’s knife, cutting board, and wooden spoon.

If you are making the soup on the stovetop, use a large pot or Dutch oven.

Making Instant Pot Chicken Stew before cooking

here’s how to make pressure cooker chicken stew

sweat vegetables

Set Instant Pot to Sauté and add oil. Once hot, add onion, carrots, and celery to the pot. Cook until tender, about 3 to 4 minutes.

Add garlic, cooking for another 30 seconds to 1 minute, until fragrant. Season with salt and pepper.

Turn the Instant Pot off.

pressure cook

Stir in chicken, tomato paste, white wine, chicken stock, thyme, bay leaves, and potatoes.

Cook on High pressure for 10 minutes. Let the pressure release naturally (aka do not touch it!) for 5 minutes, before manually releasing the remaining pressure.

You can choose to serve as is or thicken with a cornstarch slurry. If serving without thickening the stew, be sure to remove the bay leaves and stir in the fresh parsley!

thicken, if desired

Whisk together cornstarch and water to create the slurry. Stir it into the stew and set the Instant Pot to Sauté. Simmer for about 4 to 5 minutes, until thickened to your liking.

Remove bay leaves, stir in fresh parsley, and serve.

image of winter hearty stew with seasonal vegetables

tips and variations

taste and season. Be sure to taste and season the soup after it cooks! Sometimes the type of stock you get is less salty and you need to add more salt. Perhaps you want to add some red pepper flakes for heat? The sky is the limit with the customizations you want to make, so be sure to taste and season after cooking to make it the best for you! Feel free to add in dried herbs like basil, oregano, and more to customize the stew even further.

cut everything the same size. Cutting the vegetables and chicken in the same size not only helps it cook uniformly, but also is ideal for getting a little bit of everything in each spoonful.

make it creamy. Make the recipe creamier by adding 1/4 cup heavy cream after cooking to create a creamy broth.

More comfort food favorites: Instant Pot Short Rib Ragu | Instant Pot Pot Roast | Tuscan White Bean Soup | Rigatoni Al Forno

what size instant pot is needed to make this recipe?

You can use either a 6-quart or an 8-quart Instant Pot to make this recipe. Note that this recipe can also be made on the stovetop in a dutch oven.

can I use different vegetables in the stew?

Yes, you certainly can! Use different kinds of potatoes like sweet potatoes. Butternut squash or delicata squash are other delicious options. In addition, you could add in green beans, corn kernels, peas, or even zucchini.

Spoonful of chicken stew made in the instant pot

can you put raw chicken in the Instant Pot without searing it first?

Yes, you can definitely put raw chicken in the Instant Pot without cooking it first! There’s not worry about bacteria with this cooking method.

how can I thicken the stew after cooking?

If you would like to thicken the soup, you can do so by adding a cornstarch slurry. After the stew is finished cooking, set the Instant Pot to Sauté. Whisk together 1/2 cup water and 2 Tbsp cornstarch. Stir the slurry into the soup and let it simmer for 4 to 5 minutes to thicken. Remove bay leaves and serve.

can I make a double batch of this recipe?

Yes, if you are using an 8-quart pot, you can double the recipe. Do not try to double the recipe if you are using a 6-quart Instant Pot.

Need some inspiration for using the Instant Pot? Check out my Instant Pot recipes page!

what to serve with instant pot chicken stew

Toasted slices of crusty bread are always a good pairing for this hearty stew. You can also sprinkle freshly chopped parsley on top for presentation and an extra fresh herb element.

how to store and reheat

Store. Cool leftovers before storing them in an airtight container in the refrigerator. Leftovers will last for up to 2 days.

Reheat. This soup can be reheated in the microwave or on the stovetop until warmed through.

Freeze. Store room temperature soup leftovers in an airtight container in the freezer for up to 3 months. While you technically can freeze the soup, it’s not recommend as the freezing and thawing process will make the vegetables very mushy.

Thaw. Thaw overnight in the refrigerator from frozen.

bowl of hearty vegetable and protein stew made in the pressure cooker

more comforting soup recipes

Creamy pumpkin and sweet potato soup is incredibly versatile! It can be made on the stovetop, in the slow cooker, and in the Instant pot.

Classic tomato soup gets made even easier with this Instant Pot tomato soup recipe. Plus, there’s a ton of variations included to make it creamy, spicy, etc.

If you love a bowl of chili, check out my comprehensive list of cozy chili recipes to warm up with.

Finally, if you make this Instant Pot chicken stew recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

instant pot chicken stew

Savory and hearty, this simple chicken stew can be made in the Instant Pot or on the stovetop.

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Print Pin

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

equipment

ingredients

Soup

2 Tbsp olive oil
1 medium yellow or sweet onion diced
3 carrots peeled and diced
2 celery ribs diced
3 cloves garlic minced
Kosher salt and freshly ground black pepper to taste
1 1/2 to 2 lbs boneless skinless chicken breasts about 2 breasts, cut into 2-inch pieces
1 Tbsp tomato paste
1/2 cup dry white wine
3 cups chicken stock or broth
4 sprigs fresh thyme
2 bay leaves
1 lb red potatoes cut into 3/4-inch chunks
2 Tbsp chopped fresh parsley leaves

Optional to thicken

1/2 cup water
2 Tbsp cornstarch

instructions

Instant Pot Instructions

Set Instant Pot to Sauté and add oil. Once oil is hot, add onion, carrots, and celery. Cook until softened, about 3 to 4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds to 1 minute. Season with salt and pepper. Turn the Instant Pot off.
Stir in chicken, tomato paste, wine, chicken stock, thyme, bay leaves, and potatoes.
Cook on High pressure for 10 min. Let pressure naturally release for 5 minutes. Manually release any remaining pressure.
If you would like to thicken the soup, whisk together water and cornstarch to make a slurry. Stir into the stew and set to Sauté. Simmer for 4 to 5 minutes until thickened.
Remove bay leaves and stir in fresh parsley. Season with salt and pepper to taste. Serve.

Stovetop Instructions

In a large pot over medium-high heat, heat the oil. Once hot add chicken, cooking until browned on all sides, about 3 to 5 minutes. Remove and set aside.
Add in vegetables and cook until tender, about 3 to 4 minutes. Stir in garlic and continue to cook for 30 seconds to 1 minutes, until fragrant.
Add tomato paste, stirring to combine. Cook for 1 minute.
Pour in the wine to deglaze the pan. Scrape up any of the browned bits from the bottom of the pan with a wooden spoon.
Stir in stock, thyme, bay leaves, and chicken. Bring the mixture to a boil, then reduce to a simmer. Simmer for 20 minutes.
Stir in the potatoes, simmering for another 15 minutes until they are fork tender.
If you would like to thicken the soup, whisk together water and cornstarch to make a slurry. Stir into the stew and simmer for 4 to 5 minutes until thickened.
Remove bay leaves and stir in fresh parsley. Season with salt and pepper to taste. Serve.

video

notes

nutrition

Calories: 494kcal

Category: Soup, Main Dish, Instant Pot

Biscoff Brownies

POSTED BY Meghan Y. ON February 22, 2024 // 5 Comments

Decadent Biscoff Brownies are easy, delicious, and absolutely irresistible. The rich fudgy brownies are stuffed with a thick layer of cookie butter, making them gooey and indulgent. With just 10 ingredients and no electric mixer required, you’ll love this easy dessert recipe.

about these biscoff brownies

While I am a Nutella girl, my husband is definitely a cookie butter fiend. It’s his favorite sweet spread, so I knew that I had to make a special treat just for him with these brownies.

The inspiration for these brownies came from a moment of pure cookie joy. I was sitting on the plane with a cup of coffee, a pack of Biscoff cookies in hand, and the genius idea struck. “Why not amplify the decadence of brownies with the addictive flavor of Biscoff?”

And just like that, a love story between brownies and Biscoff began.

what is biscoff?

Lotus Biscoff is a brand that’s all about making speculoos cookie butter spread and crunch cookies! You may have seen the cookies on various airlines, but the real favorite for me is the creamy spread. It has a flavor of the caramelized spiced cookies it’s made from, kind of like gingersnaps, but without the classic ginger bite.

However, Lotus Biscoff isnt the only brand out there. There are plenty of other speculoos cookie butter brands that you can try out in this recipe. I recommend using the one you like the flavor of the most! That’s the flavor that shines in this recipe, after all.

Overhead image of a stack of chocolate treats

why you’ll love these brownies

The brownies are decadent and chocolatey. They have the fudgy texture and ideal flavor, without being too sweet. With the addition of espresso power, you get a touch of that classic coffee flavor to pull out the rich chocolate notes.
All you need are 10 ingredients and one large bowl to make this recipe! There’s no electric hand mixer or tons of equipment required.
The thick layer of gooey cookie butter in the middle is the ultimate treat. Plus the crunchy cookies on top give the brownies an added textural element. You really get all that biscoff flavor in every bite.

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now

ingredients

biscoff cookie butter. You can use any brand of Speculoos cookie butter spread in this recipe! I simply prefer Lotus Biscoff Cookie Spread.

butter. Unsalted butter is preferred. You can use salted butter, but if you do so, be sure to eliminate the salt listed in the recipe.

sugar. You will need both granulated sugar and light brown sugar for this recipe. Dark brown sugar can also be used.

eggs. Use eggs that are truly large eggs, as this will impact the ratio of the brownies.

vanilla extract. We love to make our own homemade vanilla extract! You can also use store bought, just make sure it is a high-quality option like this Nielsen Massey Madagascar Bourbon Pure Vanilla Extract.

salt. Use fine kosher salt for the recipe. Don’t forget the fleur de sel to finish them after baking!

espresso powder.

flour. All you need is all-purpose flour for this recipe.

cocoa powder. Whenever you are making brownies, be sure to use unsweetened Dutch cocoa powder. This is what makes the brownies really rich and fudgy.

biscoff cookies. These Lotus Biscoff Cookies are optional for decoration! I think the biscoff cookie pieces also bring added crunch, which I love for these gooey brownies.

this recipe’s must haves

For the batter, use the largest of your set of mixing bowls, a whisk, and a wooden spoon.

Bake the brownies in an 8-inch baking pan. You can also use a 9-inch baking pan, but the brownies will be much thinner.

cookie butter spread in an even layer to freeze

here’s how to make biscoff brownies

freeze cookie butter

Cut a piece of parchment paper into an 8×8-inch square. You can also take a piece of parchment, spread it on the bottom of your pan, and use your nail to mark the edges, creasing them.

Spread the cookie butter out in an even layer within the square. Place in the freezer while you proceed with the recipe.

wet ingredients

In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until combined. The mixture should resemble a paste at this point.

Whisk in eggs and vanilla until just combined.

make batter

Add salt, espresso powder, flour, and cocoa powder to the wet ingredients, stirring until combined. Be sure not to over mix the batter!

assemble and bake

Scoop half of the batter into an 8×8-inch square baking pan that’s been lined with parchment paper. I like to make sure the edges of the parchment hang out to easily remove the brownies after baking. You could coat the pan with cooking spray, but parchment is my preferred option.

Remove the cookie butter from the freezer and take it off the parchment paper. Place on top of the brownie batter layer. Spread the remaining brownie batter on top. Top with crumbled speculoos cookies, if using.

Bake for 30 to 40 minutes in a 350˚F oven, until the batter is just set. Use a toothpick inserted into the top layer of brownie to determine when it’s done. The toothpick should come out with wet crumbs, but not with wet batter. Sprinkle with fleur de sel, if using.

Let cool completely before slicing and serving.

Pro Tip: For easy slicing, wet a sharp knife with warm water before slicing the brownies.

biscoff brownies before baking in the oven

tips and variations

make sure the cookie butter layer is firm. Freeze the cookie butter until it is a firm layer and the parchment can be easily removed. This usually takes about 15 minutes. If it isn’t firm, it will be impossible to remove the parchment.

wait to slice. Wait to slice into the brownies until they are cool! Otherwise the cookie butter will leak out everywhere, leaving you with a mess.

only slice what you plan to eat. If you plan to eat only a couple and save the rest, only cut the brownies you plan to eat once cooled. Keeping the brownies in a big piece will prevent them from drying out. Just cut what you need when you want!

More decadent dessert recipes: Baileys Fudge | Nutella Cake Bites | Nutella Puff Pastry Pies | Dark Chocolate Coffee Cookies | Triple Chocolate Brownies

can I use another brand of cookie butter instead of Biscoff?

Yes, you can use any brand of cookie butter that you prefer! From biscoff spread to Trader Joe’s speculoos spread, you can’t go wrong.

do I have to add the cookies on top?

No, this is just an added garnish for added texture and flavor! If you don’t want to add the cookies, you can skip that step.

However, I do encourage you not to skip the sprinkle of fleur de sel at the end. The little touch of salt really enhances the flavor of the brownies!

can I make these brownies ahead of time?

Yes, you can make these biscoff brownies ahead of time. They will last when stored in an airtight container at room temp for up to 2 to 3 days.

help, my brownies came out dry! what happened?

If your brownies came out dry, it’s likely because they were over baked. To get the perfect fudgy brownie with a gooey center, pull the brownies when the center is just set. You can test the top layer of the brownies with a toothpick to be sure if they are done. The toothpick should come out with wet crumbs, but not wet batter. If the toothpick comes out clean, then they have been baked too long!

can you freeze biscoff brownies?

Yes, you can freeze these brownies! I recommend freezing them in an airtight container, between layers of parchment paper to prevent them from sticking. You can also flash freeze them after cutting them (on a baking sheet for about 3 to 4 hours, until frozen), then store in a freezer-safe resealable bag.

Thaw the frozen brownies at room temperature before enjoying.

Need some inspiration for sweet treats? Check out my dessert recipes page!

what to serve with biscoff brownies

These decadent brownies only need a chilled glass of milk, if you are looking for something to sere with them. You can also serve them with a scoop of ice cream on top!

Want biscoff for breakfast too? Try a slice of this moist biscoff banana bread with your morning coffee.

how to store and reheat

Store. Leftover brownies should be cooled to room temperature before storing in an airtight container. They will last for up to 2 to 3 days at room temperature. I recommend only cutting what you need to, versus cutting all the brownies before storing them. This will help prevent them from drying out.

Freeze. Cool to room temperature, then store in an airtight container or freezer bag for up to 1 month.

Thaw. Thaw overnight at room temperature, then enjoy!

more decadent chocolate recipes

Chocolate strawberry cake combines fluffy moist chocolate cake with a fresh buttercream frosting. It’s perfect for any gathering!

Looking for a no-bake treat? Try my easy cookie dough bites!

Chocolate strawberry brownies are gooey and packed with fresh strawberries for a whole new take on the chocolate-covered strawberry.

A sizzling brownie is hot, chocolatey and fudgy! It’s the ultimate version of a brownie sundae.

Stack of chocolate cookie butter treats on parchment paper

Finally, if you make this biscoff brownies recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!