Instant Pot Chicken Stew
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Instant Pot Chicken Stew is warm and hearty, made with chicken breast, potatoes, and veggies in a seasoned broth, in only one pot!
Instant Pot Chicken Stew
Instant Pot Chicken Stew is a quick and easy weeknight dinner, made with lean chicken breast, gold potatoes, carrots, celery, diced tomatoes, and green beans. It’s a really rustic and filling pressure cooker stew that is the PERFECT meal for when the weather gets colder and you’re craving comfort foods. You can use your favorite vegetable or chicken broth in this recipe (I usually have a gluten free vegetable broth in my pantry). I also deglaze the veggies with some white wine but you can omit the wine and use broth if you’d prefer. I’ve also included instructions on how to turn this into the creamy version below!
Can you put raw chicken in the instant pot?
Yes you can put raw chicken in the instant pot, but the size of your piece will change the cooking time. For this recipe, I cut the chicken into smaller pieces so they’ll be ready before the vegetables in the dish are over-done.
Why is my instant pot chicken tough?
Because of the liquid in this recipe, you probably won’t run into this. But if your instant pot chicken is tough, then the cook time wasn’t long enough. Try letting your pot naturally release after cooking, or put the lid back on and set the time for a few more minutes.
How to Make Instant Pot Creamy Chicken Stew
I love this chicken stew recipe as-is, but you can also turn this into creamy chicken stew really easily! After the stew is completely cooked, take 1/4 cup of cold water whisked with 2 tbsp of corn starch, and slowly stir the cornstarch mixture into the stew. Turn on the saute function until the stew starts to thicken. Then turn the heat off, and carefully stir in 1 cup of half and half.
It’s up to you if you’d like to omit the diced tomatoes for the creamy version. I usually would, for this recipe.
Can you make this ahead of time?
You can totally make this hearty dish the day before and store it in an airtight container in the refrigerator. Leftovers can be stored for 3-4 days. When you’re ready, add to a pot over medium-low heat, stirring every few minutes until heated through.
Can you freeze this?
This is the perfect freezer meal to prep ahead of time. Once it’s done, let the stew cool completely. Then store it in a freezer-safe container and freeze. Defrost in the refrigerator the night before you want to reheat it.
Tips for Making Instant Pot Chicken Stew
- You can substitute the gold potatoes for baby potatoes or peeled and cut up russet potatoes if that’s what you have. If you’re brave, you can also try sweet potatoes! You can also substitute the butter for olive oil, depending on your flavor preference.
- This recipe will work with vegetable broth or chicken stock. Use whichever one you have. If you’re gluten free and using a store-bought version, make sure your stock is gluten free.
- If you don’t have all of the spices, you can use Italian seasoning instead to taste.
- I like to use boneless chicken breast because they’re leaner, but you can also use skinless chicken thighs if you’d prefer dark meat. I usually go with boneless chicken thighs as well so I don’t have to worry about finding and discarding the bones.
- You can also use leftover chicken or rotisserie chicken. Just make the stew as directed, but add the cooked chicken (cut into 1-inch sized pieces) at the very end after everything is done cooking and stir. Leave it sit for a few minutes to heat up the chicken.
- Top with fresh parsley at the end (or your favorite fresh herbs) for more flavor and a great presentation at meal time!
- You can serve this chicken soup with rice, gluten free pasta, corn chips, or gluten free warm bread and butter for the perfect meal.
- Add other healthy veggies to this recipe like cabbage, fennel, bell pepper, green onion, baby carrots, a few ounces baby spinach, or frozen corn kernels.
- You can make this same hearty chicken dinner in the slow cooker. Add all ingredients and cook on low for 8 hours, or on high for 4 hours.
- Add another layer of flavor with a dash of spicy cayenne pepper or red pepper flakes.
Instant Pot Chicken Stew
- 3 tbsp unsalted butter
- 1 medium yellow onion , chopped
- 2 medium stalks celery , chopped
- 2 medium carrots , chopped
- 1 tsp dried rosemary
- 1/2 tsp sage
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1/4 cup white wine
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
- 3 medium gold potatoes , washed and cut into 1-inch pieces
- 4 cups vegetable broth , gluten free
- 1 cup green beans , cut in half
- 1 14.5 oz can diced tomatoes , drained
- 2 bay leaves
- Instant Pot (Pressure Cooker)
- In the Instant Pot, turn the saute function on and add butter. Once it's mostly melted, add onion, celery, carrots, and seasoning. Cook until onions begin to turn translucent, stirring, about 5 minutes.
- Add white wine and cook an additional 1-2 minutes before adding chicken, potatoes, broth, tomatoes, green beans, and bay leaves.
- Lock the instant pot lid into place with the pressure valve closed. Set the manual setting for 10 minutes on high. The pot will take about 10 minutes to come to pressure before the time starts. After the cook time is up and the alarm sounds, let the pot natural release, about another 20 minutes.
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