Best Instant Pot Chicken Stew
This chicken stew is made with basic ingredients to create a hearty flavorful meal that the entire family will love!
Servings 4 servings
Calories 373kcal
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
SUBSTITUTIONS
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.
- 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
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