Instant pot creamy chicken stew

Ingredients

• ▢1 Tablespoon butter
• ▢1 Tablespoon olive oil
• ▢2 boneless chicken breasts, cut into bite sized pieces
• ▢2.5 teaspoons Italian seasoning
• ▢Salt/Pepper
• ▢1 small onion,, diced
• ▢2 large red potatoes,, sliced
• ▢1 cup baby carrots
• ▢½ cup celery,, diced
• ▢¾ cup green beans, fresh or frozen
• ▢10.5 oz. cream of chicken soup
• ▢1 cup whole milk, don't substitute low-fat
• ▢1 cup sour cream, at room temp
• ▢1 oz. dry ranch dressing mix

Note: For the Instant Pot Version, one cup of Chicken Broth is also needed

Instant Pot Method

• Set the Instant Pot to Saute Mode and add the butter, olive, oil and vegetables. Cook until the onions are soft and translucent, about 5 minutes.
• Add 1 cup chicken broth and scrape up any bits that may have stuck to the bottom of the pot.
• Season the cubed chicken with Italian seasoning, salt, and pepper. Add it to the pot.
• Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
• Open the lid and switch to Saute mode.
• Combine cream of chicken soup, and Ranch seasoning. Add HALF of the milk and HALF of the sour cream.
• Let the soup simmer for about 5 minutes and serve!