Go Back
Chicken and Sausage Stew

Chicken and Sausage Stew

Chicken and Sausage Stew is a creamy, savory, easy weeknight dinner featuring tender chicken, sliced pre cooked sausage, and roasted red pepper in a silky, comforting sauce. Ready in about forty minutes, it delivers bold Creole seasoning and comforting texture that makes it perfect for cold evenings or quick family meals. Make it for its speed, flavor, and reliable comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • Instant Pot
  • Wooden Spoon
  • Cutting Board
  • Chef knife

Ingredients
  

  • 4 large boneless-skinless chicken breasts, trimmed and cut into bite-sized pieces Trimmed and cut into bite-sized pieces to provide lean protein and body to the stew, cooking quickly and absorbing surrounding flavors; browns well for added depth.
  • 8 links pre-cooked sausage (see notes) Pre-cooked links sliced into rounds to contribute smoky, savory richness and seasoning, easily reheating in the stew while boosting overall heartiness and texture.
  • one 12 oz. jar roasted red pepper, cut into bite-sized pieces Cut into bite-sized pieces to add sweet, roasted flavor and vibrant color, softening into the sauce and balancing savory, spicy components with gentle acidity.
  • 1 large onion, chopped Chopped to create a flavorful aromatic base, softening and caramelizing to build savory depth and provide natural sweetness that enhances the stew's complexity.
  • 1 T olive oil Used to sauté aromatics and brown proteins, providing a neutral, healthy fat that prevents sticking and helps carry flavors throughout the stew.
  • 1 T minced garlic Minced to infuse intense, aromatic garlic flavor throughout the dish, releasing essential oils when cooked that enhance savory and umami notes.
  • 1 tsp . dried oregano Dried and added for warm, herbal Mediterranean notes, introducing an earthy, slightly bitter undertone that complements tomato and pepper components.
  • 1 tsp . Tony Chachere’s Creole Seasoning (see notes) Used to season with a bold Creole spice blend, contributing heat, umami, and regional character while simplifying complex seasoning needs.
  • 1 cup chicken broth or homemade chicken stock (see notes for slow cooker version.) Added to supply savory liquid for simmering and deglazing, imparting poultry flavor and helping to create a cohesive, flavorful broth for the stew.
  • 8 oz . cream cheese, softened and cut into pieces Softened and cut into pieces to melt into a creamy, tangy component, enriching the sauce with smooth texture and a subtle dairy tang that thickens as it melts.
  • sliced green onions for serving (optional but recommended) Sliced and used as a fresh, crisp garnish to introduce a mild oniony bite and bright green color, adding contrast to the rich stew when served.
  • cooked rice or cauliflower rice for serving, optional Served alongside as a neutral, absorbent base that soaks up sauce and balances richness; cauliflower rice provides a low-carb alternative with similar serving function.
  • 2 T cornstarch for Instant Pot version (see notes) Mixed to create a slurry for thickening in the Instant Pot version, helping the stew reach a desirable, glossy consistency without altering flavor.

Instructions
 

  • INSTANT POT VERSION: The pot will fill the kitchen with an anticipatory aroma as ingredients heat, signaling the start of layering flavors. You will notice a gentle hum from the Instant Pot when it switches modes, and seeing the display switch gives reassurance the pressure program is engaged. A common mistake is not arranging the sealing ring and lid correctly, which can prevent pressure from building, so check that the ring sits snugly and the vent is sealed before cooking.
  • Take cream cheese out of the fridge and let it soften while you prep other ingredients.: Softening the cream cheese ahead of time makes it melt seamlessly into the stew, producing a glossy texture without lumps. When you press a finger into it, it should yield easily, which means it will disperse quickly during the final stirring. If you skip softening, you risk clumps in the sauce, which can be remedied by mashing and stirring vigorously, but the texture will be less smooth.
  • Trim visible fat or undesirable parts from chicken breasts and cut into bite-sized pieces.: Working with trimmed chicken allows the pieces to cook evenly and prevents chewy or gristly bites. As you cut, the meat should feel firm and slightly cool; uniform sizes encourage simultaneous cooking. Overly large pieces may remain underdone in the center, while tiny pieces can dry out, so aim for consistent bite sized chunks.
  • Cut sausage into 3/4 inch slices.: Slicing pre cooked sausage into roughly three quarter inch rounds helps them release flavorful juices into the stew and provides satisfying bites. When the sausage hits the hot pot, you may hear a soft sizzle, and some edges will develop slight caramelization that adds complexity. Avoid slicing too thin, which causes the sausage to disintegrate during pressure cooking.
  • Drain roasted red peppers and cut into bite sized pieces and chop onion.: Draining the roasted red pepper prevents excess liquid from watering down the stew, while chopping the onion to similar sizes ensures even softening. The peppers should have a sheen but not be soupy, and the onion should release a mild sweet scent when you slice. If you skip draining, you might need extra simmering time to concentrate the flavors.
  • Heat the oil in the Instant Pot set to SAUTE, MEDIUM HEAT and cook the onion until it’s starting to brown, about 5 minutes.: As the olive oil warms, it will shimmer and carry the onion aroma. Sauteing until the onion starts to brown develops sweet, nutty notes through the Maillard effect. Listen for a gentle sizzle and watch for translucence turning to soft golden edges. Common missteps are using too high heat, which burns the onion, or too low heat, which yields raw tasting onion, so aim for a steady medium that browns in roughly five minutes.
  • Add the minced garlic, oregano, and Tony Chachere’s Creole Seasoning and cook 1-2 minutes more.: When you add minced garlic and dried oregano , their aromas will bloom and perfume the pan. Stirring briefly lets the spices toast just enough to deepen flavor without letting garlic brown and turn bitter. Be attentive here, as garlic can go from fragrant to bitter quickly; one to two minutes on medium is usually perfect.
  • Add the chicken, sausage, and roasted red peppers to the Instant Pot with one cup chicken broth or stock.: Adding the proteins and peppers with the chicken broth deglazes the pot and captures browned bits, enriching the stew liquid. You may see small bubbles as the hot broth contacts warmed ingredients, and the mixture will look glossy and well combined. Check seasoning at this point because the broth and sausage already contribute salt, and you can adjust later if needed.
  • Lock lid and set Instant Pot to MANUAL, HIGH PRESSURE, 6 minutes.: Sealing the pot and selecting high pressure concentrates flavors and cooks the chicken quickly while keeping it tender. The pressure build will take a few minutes, during which the pot may emit a faint mechanical sound. A typical error is opening prematurely, which releases steam and undercooks the chicken, so resist the urge to peek until the program completes.
  • When cooking time ends, let it NATURAL RELEASE for 10 minutes, then release the rest of the pressure.: Allowing a natural release for ten minutes lets residual heat gently finish cooking and keeps juices locked in, resulting in moister pieces of chicken . After ten minutes, carefully move the release valve to vent to remove remaining pressure, using a long handled utensil to stay safe from steam. Forcing a quick release too soon can make the liquid sputter and risk uneven texture.
  • Depending on how thin the mixture is (some chicken releases a lot of water), set Instant Pot to SAUTE, LOW HEAT, and simmer a few minutes to reduce liquid. Stir to break up chicken pieces and combine ingredients.: If the stew looks watery because the chicken released a lot of moisture, simmering on saute low concentrates flavors and thickens the sauce. You should hear soft bubbling and see the liquid cling more to the spoon as it reduces. A common oversight is not stirring occasionally, which can let the bottom scorch; gentle stirring prevents sticking while encouraging evaporation.
  • Cut softened cream cheese into pieces and stir into the mixture in the Instant Pot and let it melt.: Adding softened cream cheese transforms the broth into a velvety finish, and as it melts you will notice the sauce become glossy and cohesive. Stir to distribute the melting cheese evenly, breaking any small pockets as they dissolve. If cold chunks remain, continue stirring on low heat and be patient rather than raising the heat which can cause the dairy to separate.
  • Then mix cornstarch with 2 T cold water, stir that into the simmering mixture in the instant pot, and cook a few minutes until it's thickened a bit more. (The cornstarch adds 2.4 carbs per serving and we greatly preferred this when it was a bit more thickened, but you can skip the cornstarch and just simmer longer to reduce if you want fewer carbs.): The cornstarch slurry will lift the sauce and give it a slightly clingy texture, making it ideal for serving over rice. Whisk the cornstarch into cold water first to prevent lumps, then stir it in and watch the stew go from glossy to slightly thickened in minutes. If you prefer fewer carbs, skip this and simmer longer to reduce; adding too much slurry can make the sauce gluey, so add gradually.
  • Serve hot either in a bowl as a stew or serve over cauliflower rice, Palmini Rice, or even regular cooked rice if you don't mind a few more carbs.: Spoon the warm stew into bowls or over your chosen base, noticing how the sauce clings and the colors pop. The contrast between creamy sauce and bright pepper is visually appealing, and steaming rice will add comforting starch to complete the meal. Avoid letting the stew sit too long before serving, as the sauce will thicken and may stiffen when cooled.
  • Garnished with thinly sliced green onions if desired.: Finish with sliced green onions for a fresh, crisp contrast that brightens each bite. The aroma of fresh onions is immediate and lifts the bowl, and the green color adds a friendly, homey look. Add them just before serving so they remain crisp rather than wilting into the hot stew.

Notes

  • Soften the cream cheese first Allowing the cream cheese to reach room temperature avoids clumping and ensures it melts into a smooth sauce.
  • Watch the onion color Cook the chopped onion until it starts to brown for sweet, caramelized notes, but reduce heat if it approaches burning.
  • Drain the roasted peppers Excess liquid from the jarred roasted red pepper will water down the stew and require extra reduction time.
  • Use low sodium broth If you want tighter salt control, start with low sodium chicken broth because the pre cooked sausage and Creole seasoning can be salty.
  • Thicken gently Mix cornstarch with cold water before adding, and add in small amounts to avoid a gluey texture.
  • Garnish last Add sliced green onions right before serving to preserve their fresh crunch and color contrast.
Keyword creamy chicken sausage stew, easy weeknight stew, instant pot chicken stew, roasted red pepper chicken