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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!
4.86 from 7 votes


  • 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


  • 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!


  • 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.


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.