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Instant Pot Chicken Stew

A family favorite healthy Instant Pot Chicken Stew recipe. 10 ingredients. 45 minutes. Minimal cleanup. Gluten-Free. Paleo. Whole 30.

Top shot of instant pot chicken stew topped with fresh herbs in a slow cooker.

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This Instant Pot Chicken Stew recipe (with whole chicken, or chicken pieces) only needs 10 simple, fresh ingredients to make.

You can have in prepped in 15 minutes of hands-on time, after which is cooks for 30 minutes in the instant pot – minimal cleanup! It’s gluten-free, paleo, Whole30, low-carb, and keto-friendly.

This Instant Pot Chicken Stew usually yields enough for two meals. Keep the leftovers in the fridge for the next day or store in the freezer for a quick meal on a lazy day.

Ingredients to Make Instant Pot Chicken Stew:

  • chicken
  • onions
  • carrots
  • mushrooms
  • celery
  • zucchini
  • canned tomato
  • chicken stock
  • garlic
  • dried thyme
  • salt and pepper

How to Make Instant Pot Chicken Stew:

  1. Get your instant pot ready.
  2. Throw all the ingredients in it.
  3. Seal the lid.
  4. Set it to cook for 45 minutes on high pressure.
  5. Quick release the pressure once it’s done.
  6. Serve and enjoy!

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Instant Pot Chicken Stew

A firm family favorite healthy Instant Pot Chicken Stew recipe. 10 simple ingredients. 30 minutes in the instant pot. Minimal cleanup. Gluten-Free. Paleo. Whole 30. Low-Carb. Keto.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 8 servings

Ingredients

  • 2 pounds boneless chicken thighs
  • 2 onion (diced)
  • 1 can diced tomato
  • 2 cups carrots (diced)
  • 2 cups zucchini (diced)
  • 2 cups button mushrooms (diced)
  • 2 stalks celery (chopped, including the leaves)
  • 1 cup chicken stock (add an extra cup if you want it soupy)
  • 2 cloves garlic
  • 2 tsp salt
  • 1 tsp dried thyme
  • to taste black pepper

Instructions

  • Add ALL the ingredients into your instant pot.
  • Seal the lid and set to cook for 45 minutes on HIGH.
  • Quick release the pressure.
  • Serve and enjoy!

Notes

 

 

More Dinner Recipes:

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18 Comments

  1. 5 stars
    This couldn’t have been simpler, and it just bursted with flavor! I used boneless thighs. My family will be enjoying this recipe often! Thanks for sharing it!!

  2. 4 stars
    Delicious! My wife and I just had bariatric surgery in October, and th calories per serving, is was a tasty dinner treat – even though we can only eat two ounces (a quarter cup) at a time.

    Speaking of which –

    Regarding the nutritional content – what is the serving size? And it’s 149 calories per serving, correct?

  3. Hi! Do you think I’d have to change the recipe if I used frozen chicken thighs? (Boneless/skinless).
    Would the veggies get too mushy?
    Thank you!

  4. Is it a 30 minute or a 45 minute cook time. It says 45 in the recipe but 30 in the photo and 30
    in your explanation at the top:
    30 minutes in the instant pot. Minimal cleanup.

  5. 5 stars
    This was awesome. I’ve tried several with more ingredients and spices, which are usually too spicy. this worked great for me. low calories and delicious. Thank you. It will be a regular in my house.

    1. Hi, if you’re using rotisserie chicken I would add it at the end and just allow it to heat up.

    1. Hi! I’ve fixed the recipe card, not quite sure why the protein count wasn’t showing! It’s 12g of protein per serving. Hope that helps.

  6. Where is the carb count?? This does NOT appear to be keto-friendly due to 1) carrots, 2) canned tomatoes, possibly the onions. Misleading at best.

    1. Hello Phil! The Carb count is 5.2g per serving, and 3.8g if you’re counting Net Carbs. It is visible at the very bottom of the recipe card. If that does not fit in your diet, then this recipe is not for you. It sure fits into other people’s diet, so we are definitely not in the business of misleading. Hope that answers your question.

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