Please note this post contains affiliate links.
This Instant Pot chicken stew recipe is perfect for a quick and healthy dinner. With simple ingredients and an easy cooking method, you can have a this savory and hearty chicken stew on the table in no time!
about this instant pot chicken stew
This Instant Pot Chicken Stew is simple, hearty, and flavorful, making it the hero of weeknight dinners.
From tender chicken to a medley of veggies, this stew has everything you could want out of comfort food, without being ridiculously complicated to make. With the entire recipe coming together in one pot, not only are you cutting down on the cooking time, you are also saving yourself valuable prep and cleanup time.
The Instant Pot definitely makes this recipe incredibly easy, but there’s also an option to make it on the stovetop if you prefer!
Pair bowls of this stew with crusty bread and your favorite glass of wine!
And guess what? The leftovers are even better as the flavors meld and intensify! It makes this recipe an excellent option for meal prep.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
ingredients
oil. I recommend using either canola oil or extra virgin olive oil.
vegetables. You will need a combination of sweet onion, celery, and carrots for this stew. The classic mirepoix!
garlic. garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times.
chicken. All you need are about 2 boneless, skinless chicken breasts. You can also use 2 lbs of boneless skinless chicken thighs instead of boneless chicken breasts if you prefer.
tomato paste. Tomato paste adds a richness to the stew. I love to buy the tomato paste tubes because they are so much easier to store and you don’t waste half a can.
white wine. Use a dry white wine in the recipe. If you prefer not use alcohol, you can omit the wine and substitute chicken stock instead.
chicken stock. You can use your favorite chicken stock, whether homemade or store bought. I recommend using a low sodium option if you are purchasing it at the store. You can also use chicken broth.
thyme. Fresh thyme sprigs are preferred for the flavor they add! You could also add in a sprig of fresh rosemary if you like.
bay leaves. The bay leaves add an added depth of flavor to the chicken stew.
potatoes. I like to use red potatoes in this stew, but you could also use yukon gold or russet potatoes.
parsley. Fresh parsley brings a nice herbal element to the finished stew. Be sure to use fresh herbs!
cornstarch slurry. A cornstarch slurry is a combination of water and cornstarch, used to thicken the stew. This is optional, depending on how thick you like your stew to be.
this recipe’s must haves
You will need an Instant Pot to make this recipe (unless you prefer to make it on the stovetop, which is also an option!). I recommend the Instant Pot Duo Crisp Ultimate Lid because it doubles as an air fryer. You can also use the Instant Pot Duo or Instant Pot Pro.
The other tools you’ll need are a sharp chef’s knife, cutting board, and wooden spoon.
If you are making the soup on the stovetop, use a large pot or Dutch oven.
here’s how to make pressure cooker chicken stew
sweat vegetables
Set Instant Pot to Sauté and add oil. Once hot, add onion, carrots, and celery to the pot. Cook until tender, about 3 to 4 minutes.
Add garlic, cooking for another 30 seconds to 1 minute, until fragrant. Season with salt and pepper.
Turn the Instant Pot off.
pressure cook
Stir in chicken, tomato paste, white wine, chicken stock, thyme, bay leaves, and potatoes.
Cook on High pressure for 10 minutes. Let the pressure release naturally (aka do not touch it!) for 5 minutes, before manually releasing the remaining pressure.
You can choose to serve as is or thicken with a cornstarch slurry. If serving without thickening the stew, be sure to remove the bay leaves and stir in the fresh parsley!
thicken, if desired
Whisk together cornstarch and water to create the slurry. Stir it into the stew and set the Instant Pot to Sauté. Simmer for about 4 to 5 minutes, until thickened to your liking.
Remove bay leaves, stir in fresh parsley, and serve.
tips and variations
taste and season. Be sure to taste and season the soup after it cooks! Sometimes the type of stock you get is less salty and you need to add more salt. Perhaps you want to add some red pepper flakes for heat? The sky is the limit with the customizations you want to make, so be sure to taste and season after cooking to make it the best for you! Feel free to add in dried herbs like basil, oregano, and more to customize the stew even further.
cut everything the same size. Cutting the vegetables and chicken in the same size not only helps it cook uniformly, but also is ideal for getting a little bit of everything in each spoonful.
make it creamy. Make the recipe creamier by adding 1/4 cup heavy cream after cooking to create a creamy broth.
More comfort food favorites: Instant Pot Short Rib Ragu | Instant Pot Pot Roast | Tuscan White Bean Soup | Rigatoni Al Forno
what size instant pot is needed to make this recipe?
You can use either a 6-quart or an 8-quart Instant Pot to make this recipe. Note that this recipe can also be made on the stovetop in a dutch oven.
can I use different vegetables in the stew?
Yes, you certainly can! Use different kinds of potatoes like sweet potatoes. Butternut squash or delicata squash are other delicious options. In addition, you could add in green beans, corn kernels, peas, or even zucchini.
can you put raw chicken in the Instant Pot without searing it first?
Yes, you can definitely put raw chicken in the Instant Pot without cooking it first! There’s not worry about bacteria with this cooking method.
how can I thicken the stew after cooking?
If you would like to thicken the soup, you can do so by adding a cornstarch slurry. After the stew is finished cooking, set the Instant Pot to Sauté. Whisk together 1/2 cup water and 2 Tbsp cornstarch. Stir the slurry into the soup and let it simmer for 4 to 5 minutes to thicken. Remove bay leaves and serve.
can I make a double batch of this recipe?
Yes, if you are using an 8-quart pot, you can double the recipe. Do not try to double the recipe if you are using a 6-quart Instant Pot.
Need some inspiration for using the Instant Pot? Check out my Instant Pot recipes page!
what to serve with instant pot chicken stew
Toasted slices of crusty bread are always a good pairing for this hearty stew. You can also sprinkle freshly chopped parsley on top for presentation and an extra fresh herb element.
how to store and reheat
Store. Cool leftovers before storing them in an airtight container in the refrigerator. Leftovers will last for up to 2 days.
Reheat. This soup can be reheated in the microwave or on the stovetop until warmed through.
Freeze. Store room temperature soup leftovers in an airtight container in the freezer for up to 3 months. While you technically can freeze the soup, it’s not recommend as the freezing and thawing process will make the vegetables very mushy.
Thaw. Thaw overnight in the refrigerator from frozen.
more comforting soup recipes
Creamy pumpkin and sweet potato soup is incredibly versatile! It can be made on the stovetop, in the slow cooker, and in the Instant pot.
Classic tomato soup gets made even easier with this Instant Pot tomato soup recipe. Plus, there’s a ton of variations included to make it creamy, spicy, etc.
If you love a bowl of chili, check out my comprehensive list of cozy chili recipes to warm up with.
Finally, if you make this Instant Pot chicken stew recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
instant pot chicken stew
ingredients
- 2 Tbsp olive oil
- 1 medium yellow or sweet onion diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 1 1/2 to 2 lbs boneless skinless chicken breasts about 2 breasts, cut into 2-inch pieces
- 1 Tbsp tomato paste
- 1/2 cup dry white wine
- 3 cups chicken stock or broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 lb red potatoes cut into 3/4-inch chunks
- 2 Tbsp chopped fresh parsley leaves
- 1/2 cup water
- 2 Tbsp cornstarch
instructions
Instant Pot Instructions
- Set Instant Pot to Sauté and add oil. Once oil is hot, add onion, carrots, and celery. Cook until softened, about 3 to 4 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds to 1 minute. Season with salt and pepper. Turn the Instant Pot off.
- Stir in chicken, tomato paste, wine, chicken stock, thyme, bay leaves, and potatoes.
- Cook on High pressure for 10 min. Let pressure naturally release for 5 minutes. Manually release any remaining pressure.
- If you would like to thicken the soup, whisk together water and cornstarch to make a slurry. Stir into the stew and set to Sauté. Simmer for 4 to 5 minutes until thickened.
- Remove bay leaves and stir in fresh parsley. Season with salt and pepper to taste. Serve.
Stovetop Instructions
- In a large pot over medium-high heat, heat the oil. Once hot add chicken, cooking until browned on all sides, about 3 to 5 minutes. Remove and set aside.
- Add in vegetables and cook until tender, about 3 to 4 minutes. Stir in garlic and continue to cook for 30 seconds to 1 minutes, until fragrant.
- Add tomato paste, stirring to combine. Cook for 1 minute.
- Pour in the wine to deglaze the pan. Scrape up any of the browned bits from the bottom of the pan with a wooden spoon.
- Stir in stock, thyme, bay leaves, and chicken. Bring the mixture to a boil, then reduce to a simmer. Simmer for 20 minutes.
- Stir in the potatoes, simmering for another 15 minutes until they are fork tender.
- If you would like to thicken the soup, whisk together water and cornstarch to make a slurry. Stir into the stew and simmer for 4 to 5 minutes until thickened.
- Remove bay leaves and stir in fresh parsley. Season with salt and pepper to taste. Serve.
Leave a Reply