Instant Pot Chicken Stew

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.

chicken stew in a white bowl on a table

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 ChiliInstant 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 ¼ 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.

ingredients for chicken stew on a cutting board

raw ingredients for chicken stew cooking in the instant pot

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.

chicken stew in a white bowl on a table next to an instant pot

Other Instant Pot Recipes

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!

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square image of a bowl of chicken stew

Instant Pot Chicken Stew

Make Instant Pot Chicken Stew in your pressure cooker for an easy dinner. It's made with fresh ingredients and is great for leftovers.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 387kcal

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

SUBSTITUTIONS:
  • 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 ¼ teaspoon each of rosemary, basil, thyme and oregano.
  • Cornstarch: Use arrowroot instead, if needed.
STORAGE: 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.

Nutrition

Calories: 387kcalCarbohydrates: 37gProtein: 36gFat: 10gSaturated Fat: 5gCholesterol: 106mgSodium: 1137mgPotassium: 1529mgFiber: 4gSugar: 5gVitamin A: 6277IUVitamin C: 20mgCalcium: 60mgIron: 2mg
Keyword instant pot chicken stew

Ashley

Ashley is the creator of Spoonful of Flavor. She loves creating easy, wholesome meals and believes in balancing clean eats with sweet treats. When she is not in the kitchen, you will find her traveling to foodie spots near and far.

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Comments

  1. Hi! I’m excited to try this recipe, what size Instant Pot did you use for this? I have a 3qt one, I know most people don’t have this size but I was wondering if you had any recommendations, should I just try splitting this recipe in half?

    Thanks! 🙂

    1. The average size is 6-quart, which is the size needed for this recipe. I haven’t tried dividing it for a smaller unit.

  2. 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.

  3. 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.

  4. Easy and delicious! Followed the recipe exactly except I forgot to let it release naturally and quick-released the pressure. It was still wonderful!