Creamy Apple Cider Chicken Stew

by

Chloe Harris

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

Serves

4

Total Time

1hrs 46mins

Calories

1885

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...

recipe-image
    Ingredients

  • 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
    Method

  • 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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