Best Instant Pot Chicken Stew

The best Instant Pot Chicken Stew is made with basic ingredients to create a hearty flavorful stew that the entire family will love! Stove top instructions also included.

instant pot chicken stew in a bowl

If you’re looking for another Instant Pot meal, then this chicken stew is for you! And if you don’t have an Instant Pot, you can prepare this stew on the stovetop. Either way, create a meal that is warm, comforting and delicious.

Ingredients You’ll Need

ingredients for instant pot chicken stew

A few notes about the ingredients for this recipe:

  • Vegetables – This recipe calls for onion, celery and potatoes. You can substitute the red potatoes with sweet potatoes or use green beans, peas or corn, if desired.
  • Chicken – Boneless chicken breasts or boneless chicken thighs work in this recipe.
  • Spices – If you don’t have Italian seasoning, you can use 1/4 teaspoon each of rosemary, basil, thyme and oregano.
  • Broth – You can use vegetable broth for this recipe, but the flavor may be different.
  • Cornstarch – You can use use arrowroot powder instead of cornstarch. You can also omit the cornstarch completely, but the stew will be thinner.
cooking chicken stew in the instant pot

Tips for Cooking Chicken Stew

  • Save time: Prep and chop your ingredients in advance.
  • Flavor: Add more or less seasoning to fit your taste. You can even add a fresh squeeze of lemon at the end to elevate the flavor. Using boneless chicken thighs also helps create more flavor.
  • Storage: Store leftovers in a sealed container in the refrigerator for up to 2 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Thaw and reheat on a stovetop or in the microwave before serving.

Stovetop Instructions

To make this recipe on the stove top, brown the chicken in a large pot with 1 tablespoon of olive oil. Remove from the pot and set aside.

Add the onion, carrot and celery to the large pot. Season with salt and pepper and cook until vegetables are tender, about 3 to 4 minutes.

Then, stir in the garlic and spices. Add the potatoes, browned chicken and chicken broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.

Mix together the cornstarch and water. Add to the pot and simmer for an additional 10 minutes uncovered.

a bowl of chicken stew sitting next to an Instant Pot on a table

No matter how you cook this chicken stew, we know that it will make an appearance on your dinner menu often. It’s hearty and delicious and tastes great as leftovers!

Other Instant Pot Chicken Recipes

instant pot chicken stew in a bowl

Best Instant Pot Chicken Stew

Yield: 4 servings
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
This chicken stew is made with basic ingredients to create a hearty flavorful meal that the entire family will love!
0 from 0 votes

Ingredients 

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 large carrots, chopped
  • 1 stalk celery, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1 1/4 pounds boneless skinless chicken breasts, cut into cubes
  • 3 red potatoes , peeled and cubed
  • 2 cups low sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons freshly chopped parsley, for garnish

Instructions

  • Heat your Instant Pot by using the Saute function.
  • Melt butter, then add the onion, carrot and celery. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and allow to cook 4 to 5 minutes until vegetables are tender.
  • Add garlic and cook until fragrant, about 30 seconds. Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf and remaining salt and pepper.
  • Stir well, then secure lid and pressure valve. Cook on Manual High pressure for 10 minutes, allowing a 10 minute natural release. Release the remaining pressure via manual release.
  • Combine cornstarch and water and stir until dissolved, then remove the Instant Pot lid. Press Saute, stir in the cornstarch mixture and simmer for 4 to 5 minutes until thickened. Remove the bay leaves and add fresh chopped parsley before serving. Enjoy!

Notes

SUBSTITUTIONS
  • Vegetables – You can substitute the red potatoes with sweet potatoes or use green beans, peas or corn, if desired.
  • Chicken – Boneless chicken breasts or boneless chicken thighs work in this recipe.
  • Spices – If you don’t have Italian seasoning, you can use 1/4 teaspoon each of rosemary, basil, thyme and oregano.
  • Broth – You can use vegetable broth for this recipe, but the flavor may be different.
  • Cornstarch – You can use use arrowroot powder instead of cornstarch. You can also omit the cornstarch completely, but the stew will be thinner.
STORAGE
Store any leftovers in a sealed container in the refrigerator for up to 2 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Thaw and reheat in the microwave or on the stovetop before serving.

Nutrition

Calories: 373kcal, Carbohydrates: 34g, Protein: 36g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 106mg, Sodium: 1114mg, Potassium: 1424mg, Fiber: 4g, Sugar: 3g, Vitamin A: 431IU, Vitamin C: 20mg, Calcium: 51mg, Iron: 2mg
Course: Dinner
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe originally appeared on Yellow Bliss Road.

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