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Instant Pot Chicken Stew

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (plus pressure build and release)
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course, Soup/Stew
  • Method: Pressure Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

Instant Pot chicken stew is a hearty, one-pot comfort meal packed with tender chicken, potatoes, carrots, and savory herbs. Made quickly in the pressure cooker, it’s perfect for busy weeknights, meal prep, or cozy dinners.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
  • 3 cups potatoes, peeled and diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth or stock
  • 2 tbsp tomato paste
  • 2 tbsp olive oil or butter
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1 cup green beans or peas (added after pressure cooking)
  • Optional: 1 tbsp cornstarch + 2 tbsp water (for thickening)

Instructions

  1. Set Instant Pot to Sauté mode and heat olive oil or butter.
  2. Add onion, celery, and carrots. Sauté for 3–4 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Add chicken chunks, tomato paste, thyme, rosemary, salt, and pepper. Stir to combine.
  5. Add potatoes and pour in chicken broth. Stir well and add the bay leaf.
  6. Cancel Sauté mode. Lock the lid, set valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
  7. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
  8. Discard bay leaf. If thicker stew is desired, mix cornstarch with water, return to Sauté mode, and stir into stew. Cook for 2–3 minutes until thickened.
  9. Stir in green beans or peas and let heat through for 2–3 minutes.
  10. Taste and adjust seasoning before serving.

Notes

Use chicken thighs for juicier, more flavorful results.Yukon gold or red potatoes hold shape better than russets.Add kale, spinach, or mushrooms for extra veggies.Make it creamy by stirring in 1/4 cup heavy cream or sour cream at the end.Freeze leftovers in individual portions for easy reheating.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 310
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 80mg

Find it online: https://lisarecipe.com/instant-pot-chicken-stew/