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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!
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.
How to Make Easy Instant Pot Chicken Stew
- 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.
- Once the instant pot says "hot" add the cut up chicken breast and sauté it just to sear the outside.
- Then add the roughly chopped onion, carrots and celery. Sauté for 3-4 minutes until the onions are soft and translucent.
- Stir in the garlic and cook another minute until fragrant.
- Now turn the instant pot off. Then add the thyme, parsley, bay leaf, salt and black pepper.
- Stir in the chicken broth while scraping the bottom of the pot.
- Place the potatoes on top of everything.
- Secure the lid and place the valve to sealing.
- Set the instant pot to manual high pressure for 8 minutes.
- After the 8 minutes cook time, let the instant pot do a 5 minute natural pressure release. Then do a quick release.
- Once the pin drops, remove the lid and gently stir in the peas and corn.
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.
FAQs About Instant Pot Chicken Stew
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.
This recipe calls to pressure cook cut up chicken breasts on high for 8 minutes with a 5 minute natural release.
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.
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:
Instant Pot Chicken Stew
Equipment
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!
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