Instant Pot Chicken Stew (with Quinoa)

A hearty and warming stew, pure comfort food! A delightful riff on chicken noodle soup, this delicious Instant Pot Chicken Stew with Quinoa will make you want to eat a second (and third) bowl!

4.84 from 6 votes
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Course: Dinner, Instant Pot, Lunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 508kcal
Author: Kylee Cooks

Ingredients

  • 1 Tbs olive oil
  • 1 medium onion diced
  • 4 celery stalks diced
  • 4 large carrots diced
  • 1 lb chicken breast cut into bite sized pieces
  • 1 1/2 cups quinoa uncoooked
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp poultry seasoning
  • 8 cups chicken stock + extra if needed
  • 4 oz cream cheese
  • 1/4 cup heavy cream optional

Instructions

INSTANT POT DIRECTIONS

  • Add the olive oil to the pot, and turn on to saute - allow to heat.
  • Saute the onion until it begins to soften.
  • Add the celery, carrots, chicken and quinoa and mix well.
  • Season with the salt and pepper and the poultry seasoning, then add the chicken stock.
  • Using the manual setting, cook on high pressure for 15 minutes.
  • All the pressure to release for 5 mins, then quick release.
  • Stir in the cream cheese and cream (if using).
  • Depending on your preference for consistency, you may add a little extra stock to thin it out.
  • Serve.
  • Devour.

STOVE TOP INSTRUCTIONS

  • Add the olive oil to a large dutch oven and allow to heat over medium high.
  • Saute the onion until it begins to soften.
  • Add the celery, carrots, chicken and quinoa and mix well.
  • Season with the salt and pepper and the poultry seasoning, then add the chicken stock.
  • Bring to a boil, then reduce heat to low and simmer covered for 30 minutes, stirring often. The quinoa will be soft and the stew thick.
  • Stir in the cream cheese and cream (if using).
  • Depending on your preference for consistency, you may add a little extra stock to thin it out.
  • Serve.
  • Devour.

Nutrition

Calories: 508kcal | Carbohydrates: 46g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1049mg | Potassium: 1114mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7365IU | Vitamin C: 6.1mg | Calcium: 94mg | Iron: 3.4mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!