Make this comforting Instant Pot Chicken Stew in your pressure cooker for an easy dinner that everyone loves! This meal is made with fresh ingredients and makes great as leftovers.
The Instant Pot is one of the best tools for your kitchen. It makes prep and clean up easy because everything cooks in one pot. You can saute and pressure cook in one pot and make tasty dinner recipes like this Instant Pot Chicken Stew, made with only a few basic ingredients including chicken, fresh veggies, and seasonings. Some of our other pressure cooker favorites include Instant Pot Chili, Instant Pot Mexican Rice, and Instant Pot Applesauce.
A chicken stew is similar to a chicken soup, in that it has protein, vegetables and a starch. A stew has a thicker broth, almost like a gravy, making it heartier, stick to your ribs comfort food.
Ingredient Notes
A few notes on the ingredients for this easy recipe:
- Chicken – Boneless chicken breasts or boneless chicken thighs work best.
- Vegetables – Use a mix of onion, carrots, celery, and potatoes. You can substitute for green beans or sweet potatoes if desired.
- Italian seasoning – If you don’t have Italian seasoning, you can use 1/4 teaspoon each of rosemary, basil, thyme, and oregano.
- Chicken broth – If desired, you can substitute with vegetable broth, but the flavor may be different.
- Cornstarch – You can use arrowroot instead if desired.
Tips for making the stew
- Prep and chop the ingredients in advance to save time.
- Add more or less seasoning to suit your taste.
- Store any leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup in a freezer-safe bag or container for up to 3 months. Thaw and reheat in the microwave or on the stovetop before serving.
How do you add flavor to chicken stew?
Add flavor to the stew with a dried seasoning like Italian seasoning, which is a mix of oregano, basil, marjoram, and thyme. You can also use the individual seasonings with salt and pepper for more flavor. A squeeze of fresh lemon juice at the end will give a nice acidic balance to the broth.
How do you thicken chicken stew?
I thicken my instant pot chicken stew by adding a cornstarch slurry. Whisk together 2 tablespoons of cornstarch with half a cup of water or use broth from the cooked stew, making sure there are no lumps. Stir the slurry into the stew and simmer (using the saute function until it thickens slightly. It will thicken more as it sits.
How to Store Leftovers
Store any leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup in a freezer-safe bag or container for up to 3 months. Thaw and reheat in the microwave or on the stovetop before serving.
Other Instant Pot Recipes
- Instant Pot Chicken and Rice
- Instant Pot Pot Roast
- Pressure Cooker Lentil Soup
- Instant Pot Baked Potatoes
- Instant Pot Garlic Mashed Potatoes
- Instant Pot Chicken Pasta
This stew is a classic comforting dish that anyone can make. It’s perfect on a cold fall day and it’s also a great option to bring to new parents or a friend in need of a warm dinner. Try it and let us know what you think!
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 optional
Instructions
- Preheat you Instant Pot using the Saute function on the display panel.
- Melt butter, then add onion, carrot, and celery. Season with ½ teaspoon salt and ¼ teaspoon 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 for 10 minutes, allowing a 10 minute natural release before releasing the rest via pressure valve.
- Combine cornstarch and water and stir until dissolved, then remove Instant Pot lid. Press Saute, stir in cornstarch slurry, and simmer for 4 to 5 minutes until thickened. Add fresh chopped parsley, tasting and seasoning as desired. Remove the bay leaves and serve hot.
Notes
- Chicken: You can use boneless chicken thighs instead of breasts, if desired.
- Vegetables: You can substitute green beans or sweet potatoes, if desired.
- Italian Seasoning: If you don't have Italian seasoning, you can use 1/4 teaspoon each of rosemary, basil, thyme and oregano.
- Cornstarch: Use arrowroot instead, if needed.
Easy recipe!! So very good!
My daughter took some home with her. She called today to ask how to make it.
I didn’t have red potatoes and used russet potatoes.
That’s awesome Teresa! Love the feedback.
Just made this recipe and I really liked it. I ended up adding a little hot sauce and a bit more pepper, because I like things a little spicy. I didn’t have red potatoes but had russets but it still turned out.
Thank you for the recipe.
You are so welcome Sandy! Thanks for stopping by.
Easy and delicious! Followed the recipe exactly except I forgot to let it release naturally and quick-released the pressure. It was still wonderful!
Thank you Dana!