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Instant Pot Chicken Fricassee is a classic French Chicken Stew made easy and quick thanks to the Instant Pot! #chicken #stew #instantpot

Instant Pot Chicken Fricassee

Instant Pot Chicken Fricassee is a classic French Chicken Stew made easy and quick thanks to the Instant Pot! 

Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Samantha

Ingredients

  • 200 grams (4 slices) bacon, cut into thin 1/4" pieces
  • 8 pieces skin on / bone in chicken thighs (around 2-2.5 lbs)
  • 1 medium yellow (cooking) onion, finely chopped
  • 2 stalkes celery, trimmed and finely chopped
  • 2 medium carrots, trimmed and chopped
  • 250 grams (1/2 lbs) button or cremini mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 2/3 cup dry white wine
  • 4 cups (1 litre) chicken broth
  • 454 grams (1 lbs) baby potatoes, halved if large
  • 4 sprigs fresh thyme (1 tsp dried)
  • 1 dried bay leaf
  • 4 sprigs fresh parsely (1 tsp dried)
  • 2 tbsp lemon juice
  • 1/2 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1/4 cup heavy (whipping) cream
  • 2 large egg yolkes

Instructions

  1. Set Instant Pot* to Sauté and after a couple of minutes add bacon. Let cook until bacon is just starting to crisp, about 3-4 minutes. Remove bacon from Instant Pot.

  2. Season chicken all over with 1/4 tsp of salt and 1/2 tsp of pepper. Add to IP* and cook until browned on both sides, about 4 minutes per side. (This should be done in 2 batches to prevent the chicken from crowding). Remove and set aside.

  3. Add onion, celery, carrots, and mushrooms to IP. Season with remaining 1/4 tsp of salt and 1/2 of pepper. Cook, stirring after a few minutes until mushrooms are starting to brown. Around, 5-7 minutes. 

  4. Sprinkle flour over vegetables and mix to coat. Very slowly (1 tbsp for the first couple of additions) add wine while stirring the entire time. Turn IP off. 

  5. Add broth, potatoes, thyme, bay leaf, parsley, lemon juice to the IP. Return bacon and chicken to the IP (being sure not to go over the max PC line). 

  6. Close the lid to the IP, ensure the valve is set to "sealed", and cook at high pressure for 10 minutes. 

  7. Manually release the valve to venting (carefully). Carefully open the lid and turn the IP back to Sauté. Whisk cream and egg yolks together in a small bowl or measuring cup and slowly add a tiny bit of broth from the IP while whisking the entire time to temper the eggs. Add egg mixture to IP and cook (still on Sauté) for 2-3 more minutes until broth has thickened slightly (not gravy-like, it's still a broth, but it will lightly coat the back of a spoon). 

  8. Turn IP off and season if needed. 

Recipe Notes

* IP = Instant Pot and this recipe was developed in a 6 quart IP.