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–+ servings
Chicken stew in a bowl served with white wine and crusty bread

Instant Pot White Wine Chicken Stew

Rachel Riesgraf
Hearty, rich and delicious, this Instant Pot Chicken Stew is easy to make and loaded with aromatic vegetables, creamy Yukon Gold potatoes, and tender chicken, leaving you completely satisfied. Made with white wine, balsamic vinegar and poultry seasoning to make it incredibly flavorful.
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Prep Time 15 minutes
Cook Time 25 minutes
Inactive Time 20 minutes
Total Time 1 hour
Course Dinner
Servings 6 servings

Equipment

Ingredients
  

  • 2-3 tablespoons olive oil
  • 1 ½ - 2 pounds boneless skinless chicken thighs cut into 1-2” pieces (extra fat trimmed)
  • 1 yellow onion diced
  • 2 celery stalks sliced
  • 3 large carrots peeled and cut into thick slices
  • 6 garlic cloves minced
  • ⅓ cup all-purpose flour
  • 1 cup dry white wine
  • 3 cups chicken broth
  • 1 cup milk or more chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon worcestershire
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt plus extra to season the chicken
  • ½ teaspoon black pepper plus extra to season the chicken
  • 1 pound yukon gold potatoes peeled and cubed (about 2-3 large potatoes)
  • 1 cup frozen peas

Instructions
 

  • Add 1 tablespoon olive oil to the Instant Pot and set to saute. Once hot, add the chicken, working in two batches so you don’t crowd the pot. Season with salt and pepper. Cook the chicken until browned, about 5 minutes. The chicken doesn’t need to be fully cooked here. Transfer the chicken to a plate. Repeat with the remaining chicken, adding more oil as needed.
  • Add another tablespoon of olive oil to the Instant Pot with the onion, celery, and carrots. Saute, stirring occasionally, until the onion and celery begin to soften, about 5 minutes. Add the garlic and sprinkle in the flour. Let cook for another minute.
  • Pour in the white wine while scraping the browned bits from the bottom of the pot - this is where the flavor is at! Then add the chicken broth and milk.
  • Press cancel to turn off the saute function. Add the balsamic vinegar, worcestershire, poultry seasoning, nutmeg, salt, pepper and potatoes.
  • Lock the lid on and set the valve to seal. Cook on high pressure for 10 minutes. When the cooking time is up, allow the pressure to naturally release for 10 minutes then quick release. Stir in the frozen peas.
  • Enjoy with crusty bread, fresh cracked pepper and an extra drizzle of balsamic vinegar!

Notes

Substitutions:

  • Chicken thighs: Chicken thighs are best for this recipe! They come out incredibly tender and add lots of flavor to the stew! Even if you aren't a big fan of chicken thighs, give it a try! You won't be disappointed.
  • White wine: Pinot Grigio and Sauvignon Blanc are great dry white wines for cooking. You can use something cheap here around $10-15, but something that you would want to drink because you'll have leftovers! You can substitute more chicken broth if preferred, but this will change the flavor slightly.
  • Milk: Any milk will work. I like to use whole or 2% but nut milk or even coconut milk will work. Substitute heavy cream or half and half for a creamier stew.

 

Slow cooker method:

  1. Sauté chicken and vegetables. Follow the instructions in the recipe card through step 2 to sauté chicken and vegetables, but do this on the stove in a pot (or in the Instant Pot if you plan to use the slow cook function).
  2. Deglaze the pan. Pour the wine into the pot making sure to scrap off the brown bits.
  3. Transfer to slow cooker. Transfer the contents of the pot to the slow cooker and add https://www.modernfarmhouseeats.com/easy-no-knead-crusty-bread/the chicken and remaining ingredients into slow cooker, except the peas.
  4. Cook. Set on high for 4-5 hours or low 7-8 hours. Because the stew cooks for longer in the slow cooker versus the Instant Pot, you may need to add more chicken broth.
  5. Add the peas. Once the soup has finished cooking, mix in the peas and serve.

 

Stove-top method:

    1. Sauté chicken and vegetables. Follow the instructions in the recipe card through step 2 to sauté chicken and vegetables, but do this on the stove in a Dutch Oven or big pot.
    1. Deglaze the pot. Pour the wine into the pot making sure to scrap off the brown bits.
    1. Cook. Add back the chicken and remaining ingredients to the pot, except the peas. Bring to a boil and reduce heat to low. Cover partially and simmer for 45-60 minutes until the chicken and vegetables are tender and the soup has thickened and reduced.
    1. Add the peas. Once the soup has finished cooking, mix in the peas and serve.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 33g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1009mg | Potassium: 946mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5396IU | Vitamin C: 29mg | Calcium: 114mg | Iron: 3mg

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.

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