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    Home » Recipes » Instant Pot

    Instant Pot Chicken Stew

    January 11, 2022 | Updated January 26, 2022 | Heather Warburton

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    Instant pot chicken stew in white bowl with spoon and being ladled out of instant pot.

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

    This Instant Pot Chicken Stew recipe is an easy dinner that is hearty and healthy. A comforting dinner that is ready and on the table quickly. This stew is going to be a family winner!

    Close up view of instant pot chicken stew in white bowl in front of instant pot.

    Instant Pot Chicken Stew Ingredients

    • Olive Oil
    • Chicken Breast, boneless and skinless
    • Onion
    • Carrots
    • Celery Stalks
    • Yukon Gold Potatoes
    • Garlic
    • Salt
    • Black Pepper
    • Thyme
    • Dried Parsley
    • Dried Bay Leaf
    • Chicken Broth
    • Frozen Peas
    • Frozen Corn

    Substitution Suggestions:

    • Olive Oil: Any neutral oil can be substituted like: canola, vegetable, avocado or grapeseed.
    • Chicken Breast: Feel free to use boneless and skinless chicken thighs if you prefer.
    • Yukon Gold Potatoes: Russet potatoes or Red potatoes can be used. You can even leave the peel on the potatoes if you prefer.
    • Chicken Broth: Vegetable broth or water and chicken bouillon can be used.
    • Frozen Vegetables: If you like you can use frozen mixed vegetables.
    Two bowls of Instant pot chicken stew with spoon in one bowl.

    How to Make Easy Instant Pot Chicken Stew

    1. First cube the chicken breast into 1 inch pieces. Then add the olive oil to the instant pot and set it on sauté mode for 20 minutes.
    2. Once the instant pot says "hot" add the cut up chicken breast and sauté it just to sear the outside.
    3. Then add the roughly chopped onion, carrots and celery. Sauté for 3-4 minutes until the onions are soft and translucent.
    • Instant pot chicken stew ingredients.
    • Sautéed chicken and veggies in instant pot.
    1. Stir in the garlic and cook another minute until fragrant.
    2. Now turn the instant pot off. Then add the thyme, parsley, bay leaf, salt and black pepper.
    3. Stir in the chicken broth while scraping the bottom of the pot.
    4. Place the potatoes on top of everything.
    • Broth added to instant pot.
    • Potatoes added on top of sautéed chicken and veggies and chicken broth in instant pot.
    1. Secure the lid and place the valve to sealing.
    2. Set the instant pot to manual high pressure for 8 minutes.
    3. After the 8 minutes cook time, let the instant pot do a 5 minute natural pressure release. Then do a quick release.
    4. Once the pin drops, remove the lid and gently stir in the peas and corn.
    • Stew after cooked in instant pot.
    • Frozen veggies added to cooked stew.

    Tips for Chicken Stew in the Instant Pot

    • Cut the chicken, potatoes and carrots into 1 inch cubes. This will help prevent them from turning into mush.
    • Potatoes can either be peeled or unpeeled. Whichever way you prefer.
    • Scrape the bottom of the pot to lift off any bits from searing the chicken and veggies.
    • The 6 quart or 8 quart instant pot can be used.

    Storing Chicken Stew

    Storing: Store any cooled leftovers in an air tight container in the fridge for up to 4 days.

    Freezing: Placed cooled stew in freezer safe air tight containers. Label, date and freeze for up to 4 months. When ready to use, thaw the stew overnight in the fridge.

    Reheating: Reheat the stew over low heat on the stove or in microwave until heated through.

    Instant pot chicken stew being ladled out of instant pot.

    FAQs About Instant Pot Chicken Stew

    Why is my instant pot chicken rubbery?

    If the texture of your chicken is a little tough and rubbery you didn't cook it long enough. Make sure you are following the instructions exactly as the recipe states.

    How long does it take to cook raw chicken in the instant pot?

    This recipe calls to pressure cook cut up chicken breasts on high for 8 minutes with a 5 minute natural release.

    Can you put raw chicken in a stew?

    Raw chicken can be added to stews and soups with broth or water. The broth that is used in the stew will cook the chicken and create a more flavorful broth.

    Tope view of Instant pot chicken stew in white bowl with spoon.

    More Instant Pot Meals:

    • Split Pea Soup
    • Teriyaki Chicken
    • Drip Beef Sandwiches
    • Honey Garlic Chicken
    • Mac N Cheese
    • Salsa Chicken Nachos

    Other Comforting Stews and Soups:

    • Chicken Dumpling Soup
    • Crock Pot Beef Barley Stew
    • Chicken and Potato Stew
    • Crock Pot Chicken Tortilla Soup
    • Crock Pot Beef Stew
    • Cheeseburger Soup
    • Chicken Taco Soup
    • Crock Pot Hamburger Vegetable Soup
    • Baked Potato Soup
    • Crock Pot Ham and Potato Soup
    • Easy Zuppa Toscano Soup
    Close up view of instant pot chicken stew in white bowl in front of instant pot.
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    Instant Pot Chicken Stew

    This Instant Pot Chicken Stew recipe is an easy dinner that is hearty and healthy. A comforting dinner that is ready and on the table quickly. This stew is going to be a family winner!
    Course: Main Course, Soup
    Cuisine: American
    Keyword: instant pot chicken stew
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 8
    Author: Heather

    Equipment

    • Instant Pot or Pressure Cooker

    Ingredients

    • 2 tablespoons olive oil
    • 2 pounds chicken breast, boneless and skinless, cut into 1 inch pieces
    • 1 medium onion, chopped
    • 3 large carrots, cut into 1 inch pieces
    • 3 stalks celery, chopped
    • 1 tablespoon minced garlic
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • 1 dried bay leaf
    • 2½ cups chicken broth
    • 2 pounds yukon gold potatoes, peeled and chopped into 1 inch pieces
    • 1 cup frozen peas
    • 1 cup frozen corn

    Instructions

    • Add olive oil to instant pot and set it on sauté mode for 20 minutes.
    • Once the pot says "hot" add the cut up chicken breasts and sauté until seared on both sides.
    • Add the chopped onions, carrots and celery. Cook for 3-4 minutes until the onions are soft and translucent.
    • Stir in the garlic and cook another minute until fragrant.
    • Turn the instant pot off.
    • Add the salt, black pepper, thyme, parsley and bay leaf.
    • Stir in the chicken broth while scraping the bottom of the pot.
    • Place the potatoes on top, no need to stir.
    • Secure the lid on the pot and set the valve to sealing.
    • Set the pot to manual high pressure for 8 minutes.
    • Once the 8 minutes is complete, let the pot do a 5 minute natural pressure release. Then proceed with a quick release.
    • Once the pin has dropped, remove the lid and gently stir in the frozen peas and corn.
    • Serve and enjoy!

    Nutrition

    Calories: 307kcal | Carbohydrates: 32g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 731mg | Potassium: 1213mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4762IU | Vitamin C: 41mg | Calcium: 52mg | Iron: 2mg
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