chicken stew recipe instant pot
The Best chicken stew recipe instant pot
I’ve been making this chicken stew in the Instant Pot for years, and it’s become one of those recipes that feels like a hug on a cold night. There’s something so comforting about tender chunks of chicken simmering in a rich, savory broth, with carrots and potatoes softening just enough to be bite-sized but still holding their shape. It’s the kind of meal that doesn’t require much effort—just dump everything in, let it cook, and enjoy the effortless flavor. My kids, especially when they’re picky eaters, always ask for seconds because it’s easy to eat and always tastes like home. It’s not just a dinner; it’s a reminder that simple, well-seasoned food can be just as satisfying as anything fancy.
This recipe is perfect for any occasion—whether it’s a weeknight when I’m tired but still want something hearty, a gathering with friends where I need to feed a crowd without stressing, or even a lazy Sunday morning when I just want to relax. The Instant Pot does all the work for me, so I don’t have to stand at the stove for hours. Plus, it’s a great way to use up leftovers or extra veggies I’ve got in the fridge. And the best part? It’s packed with nutrients—lean protein from the chicken, fiber from the vegetables, and healthy carbs from the potatoes. It’s not just filling; it’s good for you too, which is always a win in my book. My husband and kids swear by it, and honestly? I don’t blame them. It’s the kind of dish that makes you feel good, inside and out.
Instant Pot Chicken Stew
A hearty and flavorful chicken stew made quickly in an Instant Pot, perfect for a comforting meal with tender chicken, vegetables, and rich broth. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 2 medium potatoes, diced
- 2 carrots, sliced
- 1 onion, diced
- 2 celery stalks, chopped
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen peas
👨🍳Directions
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1 In a bowl, combine chicken thighs with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Marinate for at least 15 minutes.
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2 Place the Instant Pot on the stovetop and set it to the ‘Sauté’ function. Add half of the olive oil and sauté the onion, celery, and carrots for 5 minutes until softened.
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3 Add the marinated chicken to the Instant Pot and cook for 3 minutes. Pour in the chicken broth and diced tomatoes. Stir well.
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4 Add the diced potatoes and frozen peas. Stir to combine. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 15 minutes.
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5 Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Let the stew rest for 5 minutes before serving.
🔧Equipment
- Instant Pot
- Large pot or Dutch oven (for backup)
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Stew Works
This Chicken Stew recipe in the Instant Pot is always a reliable choice for any occasion because it’s hearty, flavorful, and cooks faster than traditional methods while keeping the family fed and happy. Whether it’s a casual weeknight dinner or a gathering with guests, the tender chicken and rich broth make it a comforting dish that never disappoints—plus, it’s easy to adjust seasoning or ingredients to suit everyone’s tastes. It’s the kind of meal that feels like home, and it never fails to bring people together.
❓ Frequently Asked Questions About Instant Pot Chicken Stew
What is the best way to prepare instant pot chicken stew for maximum flavor?
The best way to maximize flavor in your Instant Pot chicken stew is to use a combination of aromatics, broth, and spices. Start by sautéing onions, garlic, and carrots in the Instant Pot until softened. Add diced potatoes, celery, and bell peppers, then stir in chicken broth, chicken pieces, and seasonings like thyme, bay leaves, black pepper, and salt. For extra richness, add a splash of red wine or a whole chicken (if using). Let it simmer on high pressure for 20 minutes, then natural release, then adjust seasoning if needed.
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How do I ensure my chicken stew is tender and not rubbery?
To keep your chicken tender, avoid overcooking it. Start by browning the chicken pieces in the Instant Pot before adding liquid—this helps retain moisture. Cook on high pressure for 20 minutes (for boneless breasts or thighs) or 25 minutes (for whole chicken or legs). If using bones, they’ll add flavor and help tenderize the meat. Always use a pressure release method (natural release) rather than quick release to prevent drying out. If needed, add a splash of broth during the last 5 minutes of cooking.
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Can I use frozen chicken in this recipe, and if so, what adjustments should I make?
Yes, you can use frozen chicken, but you’ll need to adjust the cooking time slightly. Thaw the chicken in the Instant Pot (if frozen) or use it straight from frozen. Since frozen chicken may take longer to cook, increase the pressure time by 5 minutes (e.g., 25 minutes instead of 20). If the chicken is still firm after cooking, add a small amount of broth or water and let it steam for another 2-3 minutes. Ensure the liquid level is sufficient to reach the valve for proper pressure.
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What are the best vegetables to add to Instant Pot chicken stew for texture and nutrition?
The best vegetables for Instant Pot chicken stew offer a balance of texture, color, and nutrition. Classic choices include potatoes, carrots, celery, bell peppers, onions, and parsnips. For extra creaminess, add a small amount of butternut squash or sweet potatoes. For a heartier stew, incorporate mushrooms or green beans. Always cut vegetables into even-sized pieces to cook uniformly. Thinner vegetables (like carrots and onions) will soften faster, so add them last if you prefer them slightly crisp.
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How do I adjust the recipe if I don’t have a specific spice blend like herbes de Provence?
If you don’t have herbes de Provence, you can easily replicate the flavor with a mix of common spices. A good substitute is a blend of dried thyme (1 tsp), dried rosemary (½ tsp), dried parsley (½ tsp), garlic powder (½ tsp), salt, and black pepper. For a more aromatic touch, add a pinch of smoked paprika or a bay leaf. If you prefer a milder taste, reduce the thyme and rosemary slightly. Always taste and adjust seasoning at the end of cooking.
