Instant Pot Chicken Stew: 15 Minute Recipe

Photos by Marie-Catherine Dubé

When the cold nights start rolling in and you’re in the mood for something hearty and warming, this instant pot chicken stew recipe is calling your name!

This creamy stew is filled with tender chicken, hearty vegetables, and potatoes, the perfect comfort food for a cold day and winter nights.

For more hearty meals try Chicken Noodle Soup or Ground Chicken Spaghetti.

❤️ Why You’ll Love Instant Pot Chicken Stew:

  • This easy instant pot chicken stew is dairy-free and gluten-free, making in perfect for the whole family.
  • A hearty stew filled with fresh veggies, lots of protein and fresh herbs.
  • This instant pot meal makes making dinner fast, efficient and easy.
  • This stew is a great option for babies and kids. You can serve the veggies, potatoes and chicken deconstructed.

🍲 Ingredients and Substitutions

Boneless skinless chicken breasts add lean protein to the dish. You can use boneless skinless chicken thighs, if preferred.

Onions, carrots, celery stalks, and peas are the veggies that make up this stew. WIth a variety of vegetables out there, feel free to add whatever you have on hand. Green beans, bell pepper and tomatoes are good options.

Fresh herbs, like thyme and rosemary, flavor the stew.

Chicken broth or chicken stock, for flavor.

Baby potatoes because any good stew has potatoes. Any potato variety works, I like red potatoes, russet potatoes or even sweet potatoes.

Arrowroot flour to thicken the stew. You can also use cornstarch.

Photos by Marie-Catherine Dubé

👩‍🍳 How to Make Instant Pot Chicken Stew

  1. Set the Instant Pot to “Sauté” function. 
  2. Add olive oil and sauté the onion, carrots, celery, garlic and cook for about 3 – 4 minutes until softened and fragrant. Add dried thyme, rosemary, salt, and pepper to the vegetables. Stir well.
  3. Press cancel then add chicken, potatoes, and broth. Set the Instant Pot to “Pressure Cook” or “Manual High” mode for 10 minutes.
  4. Once the cooking cycle is complete, allow the Instant Pot to natural release for about 10 minutes. Then, carefully do a quick release to release any remaining pressure.
  5. Stir in frozen peas and let them cook in the residual heat for a couple of minutes.
  6. Combine arrowroot flour and water and stir until dissolved. Stir the slurry into the stew, and set the Instant Pot to “Sauté” mode again. Cook until the stew thickens to your liking, about 5 minutes until thickened. 
  7. Taste and adjust the seasoning if needed. Serve the chicken stew hot, garnished with fresh herbs if desired.

🪄 Tips and Tricks

  • For babies 6 months and older, serve this deconstructed with chicken, potatoes and veggies.
  • Use rotisserie or leftover chicken. It doesn’t cut down on cooking time because you will still need to cook the potatoes but it does cut down on prep time. Add cooked chicken when you add the frozen peas.
Photos by Marie-Catherine Dubé


🗒 Best served with

  • Side of crusty bread or green salad.

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

🤔 Common Questions

Is this dairy-free and gluten-free?

Yes and yes!

Instant Pot Chicken Stew

This creamy Instant Pot Chicken Stew is filled with tender chicken, lots of veggies and hearty potatoes for a comforting meal that's ready in a fraction of the time of a traditional stew. This delicious meal is a perfect winter dinner for cold nights, with lots of leftovers.
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Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Stew
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 1.5-2 pounds chicken breast cut into-bite sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 medium carrots peeled and chopped
  • 3 cloves fresh garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and black pepper to taste
  • 2 cups chicken broth
  • 1 cup baby potatoes diced
  • 1 cup frozen peas
  • 1/2 cup water
  • 2 tablespoons arrowroot powder

Instructions

  • Set the Instant Pot to "Sauté" mode. 
  • Add olive oil and sauté the onion, carrots, celery, garlic and cook for about 3 – 4 minutes until softened and fragrant. Add dried thyme, rosemary, salt, and pepper to the vegetables. Stir well.
  • Press cancel then add chicken, potatoes, and broth. Set the Instant Pot to "Pressure Cook" or "Manual High" mode for 10 minutes.
  • Once the cooking cycle is complete, allow the Instant Pot to release pressure naturally for about 10 minutes. Then, carefully do a quick release to release any remaining pressure.
  • Stir in frozen peas and let them cook in the residual heat for a couple of minutes.
  • Combine arrowroot flour and water and stir until dissolved. Stir the slurry into the stew, and set the Instant Pot to "Sauté" mode again. Cook until the stew thickens to your liking, about 5 minutes until thickened. 
  • Taste and adjust the seasoning if needed. Serve the chicken stew hot, garnished with fresh herbs if desired.

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