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.
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
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.
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.
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 and Rice
- Instant Pot Chicken and Dumplings
- Lemon Garlic Butter Chicken Thighs
- Instant Pot Turkey, Sweet Potato and Quinoa Chili (use ground chicken instead of turkey)
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.
Nutrition
This recipe originally appeared on Yellow Bliss Road.
I tried this last night. It was deeeelicious!!! I had to make the following alterations.
Didn’t have chicken breasts but used chicken legs (bone in & skin one). I cut the meat into very imperfect cubes and for added flavor included the bones which still had a little meat on them.
Used baby red potatoes cut in half & kept the skin on.
In place of Italian seasoning, I used Trader Joe’s 21 Seasoning Salute. And added a little extra pepper for my husband’s sake.
Didn’t have Kosher salt but had Himalayan salt.
The recipe was clearly explained and simple. It’s a winner!!! We will definitely used it again and again!!! THANKS
Hi…
Thanks for the recipe. I had ordered the Instant Pot which was delivered today. I got back from work knowing that it was.goig to be waiting for me so I stopped.by the store and bought the ingredients you listed. Let me.alsomsay this: I have not used the Instant Pot before today! So yes! Classic N00b!! Snyways, I followed your steps with one major variation. I did brown the chicken thighs (I used ones with the bone in). I removed the chicken then tossed.in the vegetables to lightly sautee them, and from them on I followed your recipe. I am amazed at how well it turned out! Myndinner was a hwarty chicken and veg stew and it was delish!! Thanks again!
Thanks for your recipe. The first time I tried it was a success in spite of a few differences. We have never used Italian seasoning. In fact this is the first time we heard of it. I just used whatever ingredients we had. I did not have the following: celery, Kosher salt, black pepper, low sodium chicken broth, bay leaves. We didn’t know what red potatoes were, we just used the potatoes we bought earlier. We used two chicken stock cubes and water instead of the broth. Finally we used chicken parts with bone and skin. However I followed the directions and the results were excellent.
I made this for dinner tonight and it was really, really good. I used green beans, carrots and corn and added as suggested in a prior review a teaspoon of Tony C cajun seasoning. Also, we hate chicken breasts so I used thighs. Perfect.
This was the best stew I ever had! I followed the recipe exactly with one exception I used chicken thighs. This will be my go to comfort food from now on.
Thank you!
Frank