Instant Pot Chicken Stew is the cozy, deeply satisfying dinner that’s ready in under an hour and tastes like it simmered all day! With juicy chicken, hearty potatoes, and bright vegetables swimming in a fragrant, herb-studded broth, this stew is pure comfort food—made effortlessly thanks to your pressure cooker.
Why You’ll Love This Recipe
- Ridiculously Easy: The Instant Pot does all the heavy lifting—just layer everything in, set it, and walk away.
- Homey, Robust Flavor: Fresh herbs, aromatic veggies, and chicken combine into a broth that tastes like you fussed over it for hours.
- Perfect One-Pot Meal: Protein, veggies, and potatoes all cook together, making cleanup a breeze and leaving you time for more important things—like seconds.
- Cozy Any Time of Year: Whether it’s a chilly winter night or you just want comfort food fast, this stew delivers every single time.
Ingredients You’ll Need
The ingredient list for this Instant Pot Chicken Stew is refreshingly simple yet packs a punch when it comes to flavor, aroma, and texture. Each element plays its part—from giving body to the broth to adding little pops of sweetness or savoriness in every bite.
- Olive oil: Sautéing the aromatics in olive oil gives the stew a silky base and releases all those lovely flavors.
- Yellow onion & celery: The classic soup-starters lay the savory foundation and add a subtle sweetness.
- Garlic: Fresh, minced garlic offers punchy depth and warmth—essential in any stew worth its salt.
- Chicken broth (or Better Than Bouillon): Rich, savory liquid is the heart of the stew; opt for your favorite broth or bouillon paste for extra flavor.
- Worcestershire sauce: Just a splash adds complex, almost “secret” umami that makes the stew truly crave-worthy.
- Fresh rosemary & thyme: These fresh herbs bring garden-bright, rustic notes; if you can use fresh, the flavor really pops!
- Bay leaves: Just two is all it takes for that classic slow-cooked depth.
- Kosher salt & black pepper: Season while cooking, then finish to taste at the end.
- Carrots: They infuse natural sweetness and color—slice thick so they stay plush, not mushy.
- Boneless skinless chicken breasts: Get juicy, shreddable chicken that never dries out, thanks to pressure cooking.
- Baby yellow potatoes: Small potatoes keep their creamy texture and soak up the flavors of the stew.
- Frozen green peas: Add fresh, springy sweetness and a burst of color at the end.
- White wine vinegar: Just a touch brightens all the flavors—it’s a magic finishing step!
- Optional garnish–chopped fresh parsley: Totally optional, but parsley adds a lovely pop of green and freshness for serving.
Variations
This hearty Instant Pot Chicken Stew is endlessly adaptable—feel free to play with the ingredients for your own twist, whether you’re looking to mix up the veggies, swap the protein, or keep things gluten- or dairy-free.
- Swap in chicken thighs: Use boneless skinless thighs for extra richness and deeper flavor—they’re basically impossible to overcook in the Instant Pot!
- Try root veggie additions: Parsnips, turnips, or sweet potatoes can stand in for (or complement) the baby potatoes and carrots for a sweet, earthy touch.
- Boost the greens: Toss in chopped kale, baby spinach, or green beans (add after pressure cooking and stir to wilt).
- Make it dairy-free & gluten-free: This recipe is naturally both, but double-check your broth and Worcestershire to be sure if you have sensitivities!
How to Make Instant Pot Chicken Stew
Step 1: Sauté the Aromatics
Set your Instant Pot to the Sauté function and let it heat until it says “hot.” Drizzle in the olive oil, then add the diced onion and celery. Sauté for about five minutes until soft, golden, and oh-so-fragrant. Stir in the minced garlic; turn off the Sauté but let it cook in the pot’s residual heat for a minute—this wakes up the flavor without burning it. Pour in a splash of broth and scrape up any cozy, flavorful bits stuck to the pot—this keeps the stew base from sticking later.
Step 2: Build the Layers
Pour in the remainder of the broth, then add Worcestershire sauce, thyme, rosemary, bay leaves, and kosher salt. Scatter the carrot rounds evenly on top. Next, season both sides of the chicken breasts with salt and pepper, then lay them right on top of the carrots. Pile the baby potatoes on top of the chicken, followed by the peas. Resist the urge to stir—trust the process for perfect textures!
Step 3: Pressure Cook to Perfection
Seal up your Instant Pot, set the vent to sealing, and select Manual High pressure for 10 minutes. It’ll take around 15 minutes to come to pressure. When the cook cycle ends, let the pressure release naturally for 10 minutes (set a timer!), then carefully quick release any remaining steam. Your kitchen is going to smell absolutely incredible.
Step 4: Shred, Thicken, and Finish
Open the lid, fish out the chicken breasts, and discard the bay leaves. For a stew that’s extra satisfying and silky, ladle about 2 cups of the vegetables and broth into a bowl and blend until smooth with an immersion blender—this natural thickener makes it ultra-creamy without dairy or flour. Stir this blended mix back into the stew, along with the white wine vinegar, for a tangy, bright finish. Shred or dice the cooked chicken and fold it back into the pot. Taste and season as needed—you’re almost done!
Step 5: Serve and Savor
Ladle the Instant Pot Chicken Stew into big bowls, add a sprinkle of chopped fresh parsley if you like, and serve with warm biscuits or hunks of crusty bread. Dig in while it’s hot and give yourself a pat on the back—you just made a soul-soothing meal in less than an hour!
Pro Tips for Making Instant Pot Chicken Stew
- Layer Like a Pro: Always add your chicken on top of the carrots—this helps the meat cook gently in the steam and ensures the carrots don’t get too soft.
- Natural Release is Key: Give the Instant Pot at least 10 minutes of natural pressure release so the chicken stays juicy and the flavors fully blend.
- Thicken Naturally: Instead of using flour or cornstarch, blending some of the cooked veggies into the broth makes the stew rich and creamy while keeping it wholesome.
- Finish with Vinegar: That last teaspoon of white wine vinegar balances the richness and brings all those earthy, herbaceous elements to life—don’t skip it!
How to Serve Instant Pot Chicken Stew
Garnishes
Just before serving, sprinkle a generous handful of fresh chopped parsley over each bowl—the vivid green not only looks stunning against the creamy stew but adds a little fresh pop to every bite. If you want even more complexity, a few grinds of black pepper or a scattering of fresh thyme leaves work beautifully as well.
Side Dishes
Nothing beats Instant Pot Chicken Stew with a side of warm, fluffy biscuits, a thick slice of crusty sourdough, or even a hunk of cornbread. For a lighter touch, a simple green salad drizzled with a lemony vinaigrette is lovely too—perfect for balancing all those hearty, rich flavors.
Creative Ways to Present
For an extra special touch, serve your stew inside a hollowed-out bread bowl—that edible vessel soaks up the broth and looks utterly impressive for guests! Or, ladle the stew into individual oven-proof crocks, top with a cheesy toast round, and broil until bubbling for a riff on rustic French comfort food.
Make Ahead and Storage
Storing Leftovers
Instant Pot Chicken Stew keeps wonderfully in the fridge for up to four days. Let it cool completely, then transfer to an airtight container. The flavors deepen by day two, making leftovers a real treat for a quick lunch or dinner.
Freezing
This stew freezes beautifully! Let it cool, then ladle portions into freezer-safe containers, leaving a little room for expansion. Instant Pot Chicken Stew will keep well for up to three months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat the stew gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen it up. Give it a good stir and taste—the flavors actually get even better after resting, so it’s just as delicious (if not more so) the next day.
FAQs
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Can I make Instant Pot Chicken Stew with frozen chicken breasts?
Absolutely! Add the frozen chicken breasts as directed (skip the pre-seasoning step for now), and increase the pressure cook time from 10 minutes to 13 minutes. Once cooked, shred or dice as usual and season to taste when stirring the chicken back in.
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What can I use instead of fresh herbs?
If you don’t have fresh rosemary and thyme, use 1 teaspoon each of dried herbs instead. Dried herbs are more potent, so a little goes a long way—add them right when you pour in the broth for best flavor.
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How do I thicken Instant Pot Chicken Stew without using a blender?
If you prefer a chunkier stew and don’t want to blend, you can mash a few potatoes and carrots right in the pot with a fork or potato masher, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, simmering for a few minutes to thicken.
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Can I use this recipe for meal prep?
Yes! Instant Pot Chicken Stew is ideal for meal prep because it keeps well in the fridge or freezer and reheats perfectly. Portion into single-serve containers for grab-and-go lunches or quick dinners throughout the week.
Final Thoughts
If you’re looking for a dinner that feels like a great big hug in a bowl, Instant Pot Chicken Stew is the answer. It’s nourishing, simple, and so, so satisfying—plus, it just might become your new favorite cold-weather (or any-weather) comfort meal. Give it a try, and let the cozy aromas and hearty flavors win you over!
Print
Instant Pot Chicken Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Chicken Stew is a hearty and comforting dish that is perfect for a cozy night in. Packed with tender chicken, colorful vegetables, and aromatic herbs, this stew is sure to become a family favorite.
Ingredients
For the Stew:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups chicken broth (or 2 teaspoons Chicken Better Than Bouillon + 2 cups water)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 bay leaves
- 1 teaspoon kosher salt (plus more to taste after cooking)
- 4 carrots, sliced into thick rounds
- 1.5 lbs boneless skinless chicken breasts (three 8-ounce breasts)
- 1.5 lbs baby yellow potatoes (can sub regular yellow potatoes, 1- to 1.5-inch dice)
- 1 cup frozen green peas
- 1 teaspoon white wine vinegar
- freshly ground black pepper
Instructions
- Turn on the Sauté function: Turn on the Sauté function on your Instant Pot. Sauté the onion and celery until softened. Add garlic and continue to sauté.
- Deglaze: Pour in a small amount of broth to deglaze the pot.
- Add ingredients: Add remaining broth, Worcestershire sauce, herbs, bay leaves, salt, carrots, chicken, potatoes, peas, and pepper in layers.
- Pressure cook: Close the lid, set to sealing, and Pressure Cook on high for 10 minutes.
- Natural release: Allow pressure to release naturally for 10 minutes, then quick release.
- Thicken stew: Blend some vegetables and broth, then stir back into the stew with vinegar.
- Shred chicken: Remove chicken, shred, and return to the stew. Season to taste.
- Serve: Enjoy the stew with biscuits or bread. Store leftovers in the refrigerator.
Notes
- You can customize this stew by adding your favorite vegetables or herbs.
- This stew freezes well, so consider making a double batch for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 46g
- Cholesterol: 110mg
