Creamy Apple Cider Chicken Stew


Chloe Harris

Posted April 5, 2022 (Last updated April 5, 2022)



Total Time

1hrs 46mins



This Creamy Chicken Stew made in the Instant Pot Pro Plus is based on a recipe that my mum made me the day before I got married.

It is perfect for the cooler evenings with its creamy and deliciously comfortin...


  • Leek icon
    Leek420 gdiced
  • Apple icon
    Apple3peeled, cut into wedges
  • Spinach icon
    Spinach3 handfulsrinsed
  • Olive oil icon
    Olive oil1 tablespoon
  • White flour icon
    White flour1 tablespoon
  • Chicken thighs icon
    Chicken thighs8skin on, bone in
  • Salt & pepper icon
    Salt & pepperas needed
  • Fresh thyme icon
    Fresh thyme8 sprigs
  • Dry cider icon
    Dry cider600 ml
  • Salt icon
    Salt1 teaspoon
  • Butter icon
    Butter1 tablespoon
  • Heavy cream icon
    Heavy cream200 ml
  • Black pepper icon
    Black pepperas needed
  • Salt icon
    Saltas needed

  • 1. Season each chicken thigh with salt and pepper on both sides
  • 2. Add the olive oil to the inner pot
  • 3. Pre-heat inner pot on Sauté
  • 4. When the Instant Pot Pro Plus has finished preheating, add 3-4 chicken thighs skin side down
  • 5. Sear here for 3 mins each side
  • 6. Remove the seared chicken and place on a cutting board
  • 7. Fry the remaining thighs for 3 mins each side until all thighs are seared
  • 8. Remove the remaining chicken from the inner pot and leave on the cutting board until needed
  • 9. Change the Sauté temp to low and keep sautéing
  • 10. Add the leeks, salt and butter to the inner pot
  • 11. Sauté here on low while mixing for 6 mins
  • 12. Add the apple wedges and sauté for a further 2 mins
  • 13. Add the flour and mix for 1 min
  • 14. Carefully add the cider, thyme and salt to the inner pot and mix well
  • 15. Add back in the seared chicken thighs
  • 16. Secure the lid onto the Instant Pot Pro Plus
  • 17. Pressure cook 12 mins on Max, then allow for Natural Release 5 mins, then Quick Release the remaining pressure
  • 18. Carefully remove the chicken from the sauce and place in a large bowl until needed
  • 19. Remove and discard the chicken skin
  • 20. Simmer the sauce in the inner pot for 10 mins until the sauce has reduced by 1/3
  • 21. Add back in the cooked chicken and the cream, and season with pepper and more salt if needed
  • 22. Sauté on Low for 2-4 mins
  • 23. Just before serving, stir in the spinach and let it wilt down for a few seconds
  • 24. Serve 2 thighs per person on top of your buttered potatoes of choice, with a generous ladle of the creamy sauce

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