chicken stew instant pot recipe

Written BySheba G Updated On
chicken stew instant pot recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chicken stew instant pot recipe

I have been making chicken stew in my Instant Pot for years now, and it is hands down one of my favorite meals. The pressure cooker makes the chicken so tender and the vegetables perfectly soft in a fraction of the time it would take on the stove. My kids love it because the flavors blend together so well, and I love it because it is a one pot meal that is hearty and filling.

This recipe is perfect for busy weeknights when you want something warm and comforting without spending hours in the kitchen. It is also great for Sunday dinners or when you have company over because it looks and tastes like you worked on it all day. The best part is that it is packed with protein and vegetables, so you know your family is getting a nutritious meal. I always feel good serving this because it is healthy, delicious, and easy to make.

Instant Pot Chicken Stew

Instant Pot Chicken Stew

4.9 from 1621 votes

A hearty and comforting chicken stew made quickly in the Instant Pot. Tender chicken, potatoes, carrots, and celery in a rich savory broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Stew

1.5 lbs boneless skinless chicken thighs
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
3 celery stalks, sliced
1.5 lbs Yukon Gold potatoes, cubed
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons water

👨‍🍳Directions

1Turn the Instant Pot to the saute setting and add the olive oil. Once hot, add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
2Add the chopped onion to the pot and saute for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.
3Add the carrots, celery, and potatoes to the pot. Pour in the chicken broth and stir in the thyme, rosemary, bay leaf, salt, and pepper.
4Return the chicken thighs to the pot, nestling them into the vegetables and broth.
5Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 15 minutes.
6Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
7Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot.
8In a small bowl, whisk together the flour and water to make a slurry. Stir the slurry into the stew to thicken it. Let it simmer on the saute setting for 2-3 minutes until thickened. Remove the bay leaf before serving.

🔧Equipment

Instant Pot or electric pressure cooker
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

You can use chicken breasts instead of thighs, but thighs stay more tender. For a thicker stew, mash a few of the potatoes against the side of the pot before adding the slurry. This stew freezes well for up to 3 months.

Watch Video Of How Instant Pot Chicken Stew Works

This Instant Pot chicken stew is a staple in my kitchen because it is reliable, delicious, and always a hit with my family. It comes together quickly and fills the house with the best aroma. Whether it is a busy weeknight or a holiday gathering, this stew works every time and leaves everyone feeling full and happy.

❓ Frequently Asked Questions About Instant Pot Chicken Stew

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken thighs or breasts. Just add 5 minutes to the pressure cooking time. Make sure the chicken is fully thawed or adjust the time accordingly for best results.

2. How do I make this stew gluten free?

Use gluten free all purpose flour or cornstarch to thicken the stew. Cornstarch works great just mix it with cold water before adding. Also check that your chicken broth is labeled gluten free.

3. Can I add other vegetables?

Absolutely. You can add peas, green beans, or corn. Add them after pressure cooking so they stay bright and crisp. Stir them in when you add the shredded chicken and let them warm through on the saute setting.

4. Why did my stew turn out watery?

This can happen if you use too much broth or if you don’t thicken it enough. Make sure to use the flour slurry or let the stew simmer uncovered for a few minutes to reduce the liquid. Also avoid adding too many watery vegetables like zucchini.

5. Can I make this in a slow cooker instead?

Yes, you can adapt this for a slow cooker. Brown the chicken and saute the onions and garlic on the stove first. Then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Thicken the stew at the end with a slurry on the stove or in a separate pot.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts