Instant Pot Chicken Stew With Leeks Carrots & PeasInsta
Learn how to make creamy Instant Pot chicken stew with spring leeks, carrots and peas. This family-friendly dish is the perfect comfort food that can be enjoyed on its own or served over a bed of rice, quinoa, or noodles.
Course Main Course
Cuisine European
Keyword Chicken Leek Recipes, Chicken Stew, Instant Pot Chicken Recipes, Instant Pot Stew, Spring Stew, Spring Vegetables
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 681kcal
Author Irena Macri
Ingredients
For the stew
1tablespoonolive oil
1tablespoonbutter
1leeklarge, washed really well and sliced into circle. Use white and pale green parts, reserve the green parts.
⅓green part of the leekwashed and chopped very finely, you will need about ¼ cup.
1lemonzest
Instructions
Wash and slice the leeks, prepare chicken, potatoes and vegetables.
Turn the Instant Pot on and set to Saute on Normal. Add olive oil and butter and once hot, add the leeks and cook for 1-2 minutes to soften. Then add the diced chicken and cook together for 2-3 more minutes, stirring a few times. Cancel to stop the Saute function.
Add all remaining ingredients for the cooking part and stir through. Secure and lock the lid. Set to 5 minutes on HIGH pressure. Once the timer goes off, allow 5 minutes of natural pressure release and then quick release and open the lid.
While the stew is cooking, prepare the gremolata with leek. Finely chop the green leek to yield about ¼ cup. It should be very finely chopped, like you would chives or parsley. Combine it with lemon zest and set aside for garnish.
If using fresh baby peas, add them to a bowl and cover with boiling hot water. Let them sit and steam while the stew is cooking. If using frozen baby peas, defrost in boiling hot water and strain, then set aside.
To finish the stew, add a cup of defrosted or freshly steamed baby peas and stir through the hot stew. Pour in a cup of heavy cream and drizzle with lemon juice, about ½ lemon. Stir through.
Serve in bowls with leek gremolata sprinkled over the top and a side of crusty bread roll or rice or mashed potatoes.