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Instant Pot Chicken Stew comes together with simple ingredients for a warm, flavorful meal the whole family will love. Easy stovetop method included.
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.
It’s the kind of hearty stew that’s perfect for busy chilly nights and tastes even better as leftovers the next day. The tender chunks of potatoes soak up the savory broth, creating a hearty, comforting stew that’s satisfying in every bite. It’s the kind of meal that brings everyone around the table with warm bread for dipping.
Why You’ll Love This Instant Pot Chicken Stew
- Hearty and comforting: A delicious stew loaded with tender chicken, baby potatoes, russet potatoes, and fresh vegetables that warms you up on colder months.
- Quick and easy: Thanks to the Instant Pot, this recipe cooks in a fraction of the time of traditional stew without sacrificing flavor.
- Family-friendly: Loved by kids and adults alike. Perfect with bread for dipping or served over rice for extra heartiness.
- Versatile: Swap in sweet potatoes, green beans, or chicken thighs for easy variations to suit your family’s taste.
- Meal-prep friendly: Stores well in an airtight container, making it a great option for leftovers or next-day lunches.
Ingredients You’ll Need
- 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.
How to Cook Chicken Stew in the Instant Pot
- Sauté the aromatics: Turn on the Instant Pot and select the Sauté function. Melt the butter, then add onion, carrot, and celery. Cook for 4–5 minutes until softened. Stir occasionally and scrape the bottom so nothing sticks. This builds flavor and prevents a burn notice.
- Layer in flavor: Add garlic and seasonings, cooking for about 30 seconds until fragrant. This step wakes up the spices and gives depth to your stew.
- Add the main ingredients: Stir in the chicken, potatoes, broth, and bay leaves. Make sure to scrape up any browned bits from the bottom with a wooden spoon. Those add rich flavor and help avoid the burn error.
- Seal and cook under pressure: Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. The Instant Pot will take about 10 minutes to come up to pressure before the timer starts.
- Natural release for tenderness: When the cook time is done, allow a 10-minute natural release. This means you just let the Instant Pot sit. Steam will release slowly, which keeps the chicken juicy and potatoes tender.
- Finish and thicken: After 10 minutes, carefully switch the valve to Venting for a quick release of the remaining pressure. Open the lid and stir in a cornstarch slurry (cornstarch mixed with water). Switch back to Sauté mode and simmer for 4–5 minutes until the stew thickens to your liking.
- Serve and enjoy: Remove bay leaves, stir in fresh parsley, and ladle the stew into bowls. It should be hearty, creamy, and full of tender chicken and vegetables.
Stovetop Instructions:
- 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 pot. Season with salt and pepper and cook until vegetables are tender, about 3 to 4 minutes.
- 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.
Tips & Substitutions for 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.
- Vegetables: Swap red potatoes with baby potatoes, russet potatoes, or sweet potatoes. Green beans, peas, or corn can also be added for extra color and texture.
- Chicken: Use boneless chicken breasts, chicken thighs, or even leftover rotisserie chicken. Dark meat adds more depth of flavor.
- Broth: Vegetable broth works for a vegetarian-style base, though chicken broth gives a richer taste.
- Seasoning: Mix in fresh herbs like parsley or thyme at the end for brightness. A pinch of smoked paprika or chili flakes can add warmth.
- Diet-friendly: For a paleo-friendly option, use sweet potatoes and skip the cornstarch; for gluten-free, ensure your thickener is compliant.
- Thickening: Replace cornstarch with arrowroot powder, or leave it out for a thinner, broth-style stew.
STORAGE & MAKE AHEAD
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooled stew in a freezer-safe container for up to 3 months.
- Reheating: Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed.
- Meal Prep: Easily double this recipe in a larger Instant Pot to feed a crowd or portion out for busy weeknights.
FAQs
Can I make Instant Pot chicken stew with frozen chicken?
Yes, but you’ll need to increase the cooking time by about 3–4 minutes. Make sure the chicken reaches an internal temperature of 165°F.
Can I substitute chicken thighs for chicken breasts?
Absolutely. Boneless chicken thighs add extra depth of flavor and stay tender after pressure cooking.
Can I make this in a slow cooker instead of an Instant Pot?
Yes! Cook on low for 6–7 hours or high for 3–4 hours until the chicken and potatoes are tender.
How do I thicken my chicken stew?
Use a cornstarch slurry (cornstarch mixed with water) and simmer on saute mode until the stew reaches your desired consistency.
Can I use different types of potatoes in this stew?
Yes! Red or baby potatoes hold their shape well, russet potatoes break down for a creamier texture, and sweet potatoes add a hint of natural sweetness.
Can I freeze Instant Pot chicken stew?
Yes, store cooled stew in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Other Instant Pot Recipes
If you loved this stew, here are a few more comforting Instant Pot recipes to try next:
- Instant Pot Chicken and Rice
- Instant Pot Stuffed Pepper Soup
- Instant Pot Chicken and Dumplings
- Lemon Garlic Butter Chicken Thighs
- Instant Pot Shredded Beef
- Instant Pot Turkey, Sweet Potato and Quinoa Chili
Enjoyed this Instant Pot Chicken Stew? Leave a review and let us know how it turned out!
Best Instant Pot Chicken Stew
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!
Video
Notes
- 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.
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. MORE TIPS
For additional cooking tips, variations, and FAQs, scroll up to the full post above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe originally appeared on Yellow Bliss Road.
This looks good. Don’t we have to cook the chicken first or at least sauté it in the Instant Pot? (Like I do with beef stew!)
No need to cook it first—this recipe keeps it quick and easy by using raw chicken. But if you’ve got the time, a quick sauté can definitely add some extra flavor. Totally up to you!
Absolutely loved it! I also agree in adding more veggies. I put half a cup of frozen peas at the end too and it was awesome.Thank you for the great recipe that even my toddler enjoyed it.
Can the recipe be doubled?
Yes, if your Instant Pot is large enough, you can double the recipe. Just be sure not to exceed the max fill line. The cooking time will stay the same, but it might take longer for the pot to come to pressure.
I only have russet potatoes, would they cook well in this recipe?
Yes, you can use russet potatoes!
Can you make this without an instant pot? Could I use a Dutch oven? If so how long would you cook for
Yes, stove top instructions are provided in the post above. Enjoy!
Very nice and warming. I only gave 4 stars as there’s always room for improvement
Thanks so much for taking the time to review. How could I make this recipe better? Your feedback is helpful and it guides others who try this recipe.
This recipe was very tasty! I’m giving it four versus five stars for one reason – two carrots, and one piece of celery we’re not nearly enough to serve four people. Luckily, I figured that out before I made the recipe and put in four large carrots, and two pieces of celery, any medium versus a small onion. Made enough for us to have for two nights, along with some cornbread on the side.
Definitely a keeper! So flavorful! The seasonings are spot on. We regret not doublng the recipe!! We added frozen peas, mushrooms and frozen kale at the end with the final simmer.
I’m so glad you loved the recipe. Love the addition of the other veggies. Thanks so much for your feedback!