Prep time
10 MIN
Total time
30 MIN
This rich and creamy stew becomes a quick weeknight dish in the Instant Pot®.



  1. Turn the pressure cooker on and press the Sauté function key. Add the onion, olive oil and salt to the pot and cook for 3 minutes, until softened slightly.
  2. Add the chicken, mushrooms, garlic, bay leaves, thyme and broth and stir through. Press the Keep Warm/Cancel button. Place and lock the lid, press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.
  3. Stir in sour cream until well blended. Top with chopped parsley. 

Recipe Tips

If desired, serve over warmed egg noodles.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Customize flavour intensity by adjusting water!
Simply add less water for more flavour.

Did you make this?
Tell us what you think.


  • Too much liquid.

    The instructions weren’t given as to how to cut the mushrooms and garlic. I quartered the mushrooms which seemed to work. It also didn’t explain if you were supposed to let the pressure cooker naturally release or do a quick release. I let it naturally release for 5 minutes. I was disappointed the it was more like a soup than a creamy sauce.

    Jennifer W. | July 23, 2018

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