Instant Pot Chicken Stew
Instant Pot Chicken Stew is a delicious dinner recipe with tender chicken and a medley of all of your favorite fresh vegetables. Perfect for a warm Sunday meal or busy weeknight, this hearty Chicken Stew recipe takes less than an hour to make.
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Chicken Stew is a classic comfort food with its warm tender chunks of chicken, hearty stew, and common vegetables. Make this simple Chicken Stew recipe in a large pot on your stove top or in an instant pot! This delicious meal is so hearty and filling that the whole family will be satisfied after eating it.
Why You’ll Love this Recipe:
Healthy & Nutritious: This Chicken Stew is packed with wholesome ingredients, including protein-rich chicken and nutrient-dense vegetables like peas, onion, celery, carrots, and potatoes. Every bite is full of flavor and essential nutrients.
Versatile Cooking Methods: Whether you prefer making it on the stovetop like a traditional stew or in the Instant Pot for a faster, hands-off approach, this recipe is easy and adaptable.
Perfect for Cozy Comfort: This hearty stew is warm, filling, and comforting, making it an excellent choice for chilly days when you need a satisfying meal.
Flexible Protein Choices: Boneless, skinless chicken thighs work best for tender, juicy bites, but you can also use chicken breasts or even a whole chicken for a heartier version. Rotisserie chicken is a quick and easy alternative for busy nights.
Ingredients to Make Instant Pot Chicken Stew:
- boneless chicken thighs. Boneless, skinless chicken thighs are ideal for a rich, tender texture. You can also use chicken breasts for a leaner option or rotisserie chicken for convenience.
- vegetables. These classic stew vegetables create a flavorful base, adding depth and natural sweetness to the broth.
- flour. Helps thicken the stew, creating a rich and hearty consistency. For a gluten-free option, substitute with arrowroot powder or cornstarch mixed with water.
- chicken broth. Adds depth to the stew. Use low-sodium chicken broth to control the salt level or homemade bone broth for extra nutrition.
- thyme. A classic herb that enhances the savory flavors of the stew. Fresh thyme can be used instead of dried, use about 3x the amount.
- frozen peas. Added at the end for a pop of color and sweetness. You can substitute with green beans or chopped spinach if desired.
- heavy cream. Adds richness and creaminess to the stew. For a lighter version, you can substitute with half-and-half or coconut milk for a dairy-free alternative.
How to Make Instant Pot Chicken Stew:
- Set the Instant Pot to the sauté function. Add olive oil. Once hot, add cubed chicken. Sear for 2-3 minutes until lightly browned (it doesn’t need to be cooked through). Remove and set aside.
- Add onions, celery, and carrots to the pot. Sauté for 3-4 minutes until softened. Stir in garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Gradually add chicken broth while stirring, scraping any browned bits from the bottom of the pot.
- Return the chicken to the pot. Add potatoes, thyme, salt, and pepper. Stir to combine.
- Close the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. Allow for a 10-minute natural pressure release, then manually release any remaining pressure.
- Stir in frozen peas and heavy cream, let them warm in the residual heat for 2-3 minutes. Adjust seasoning to taste and serve.
Recipe Notes & Tips:
- Brown the chicken for extra flavor: Sautéing the chicken thighs before pressure cooking helps develop a richer taste and better texture.
- Don’t skip the flour: It helps thicken the stew and creates a heartier consistency. For a gluten-free option, use arrowroot powder or cornstarch mixed with water.
- Use heavy cream for creaminess: Stirring in heavy cream at the end adds a velvety richness. For a lighter option, use half-and-half or full-fat coconut milk for a dairy-free alternative.
- Add peas last: Frozen peas should be added after pressure cooking to maintain their bright color and slight bite.
- Adjust thickness: If the stew is too thick, add a splash of broth or cream. If it’s too thin, mash some of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
- Season to taste: Always adjust salt and pepper based on your broth and personal preference.
Serving Suggestions:
- Gluten-Free Sourdough Bread
- Winter Salad with Balsamic Vinaigrette
- Parmesan Roasted Brussels Sprouts
- Avocado Tomato Cucumber Salad
- Green Bean Smashed Potatoes
How to Store:
Refrigerate: Let the stew cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: For best results, freeze the stew without the heavy cream to prevent separation. Store in an airtight container or freezer-safe bag for up to 3 months.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, until heated through. If the stew thickens too much, add a splash of broth or cream.
Make ahead: This stew is perfect for meal prep! The flavors deepen overnight, making it even better the next day.
FAQs:
Absolutely! Green beans, bell peppers, mushrooms, or parsnips are great additions.
Yes! Substitute full-fat coconut milk for heavy cream, or simply leave it out for a broth-based stew.
Yes, but chicken thighs stay more tender and flavorful. If using chicken breasts, be careful not to overcook them, as they can dry out.
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Instant Pot Chicken Stew
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless chicken thighs, cubed
- 1 large onion, diced
- 1 cup celery, sliced
- 1 cup carrots, sliced
- 3 garlic cloves, minced
- 3 tablespoons flour
- 2 cups russet potatoes, peeled & cubed
- 3 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup frozen peas
- 1 cup heavy cream
Instructions
- Set the Instant Pot to the sauté function. Add olive oil. Once hot, add cubed chicken. Sear for 2-3 minutes until lightly browned (it doesn’t need to be cooked through). Remove and set aside.
- Add onions, celery, and carrots to the pot. Sauté for 3-4 minutes until softened. Stir in garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Gradually add chicken broth while stirring, scraping any browned bits from the bottom of the pot.
- Return the chicken to the pot. Add potatoes, thyme, salt, and pepper. Stir to combine.
- Close the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. Allow for a 10-minute natural pressure release, then manually release any remaining pressure.
- Stir in frozen peas and heavy cream, let them warm in the residual heat for 2-3 minutes. Adjust seasoning to taste and serve.
- Heat olive oil in a large pot over medium heat. Sear cubed chicken for 2-3 minutes until lightly browned. Remove and set aside.
- Add onions, celery, and carrots to the pot. Sauté for 3-4 minutes, then stir in garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth, stirring to combine.
- Return chicken to the pot, then add potatoes, thyme, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until chicken and potatoes are tender.
- Stir in frozen peas and heavy cream, cook for another 5 minutes. Adjust seasoning to taste and serve.
Nutrition
Notes
-
- Brown the chicken for extra flavor: Sautéing the chicken thighs before pressure cooking helps develop a richer taste and better texture.
- Don’t skip the flour: It helps thicken the stew and creates a heartier consistency. For a gluten-free option, use arrowroot powder or cornstarch mixed with water.
- Use heavy cream for creaminess: Stirring in heavy cream at the end adds a velvety richness. For a lighter option, use half-and-half or full-fat coconut milk for a dairy-free alternative.
- Add peas last: Frozen peas should be added after pressure cooking to maintain their bright color and slight bite.
- Adjust thickness: If the stew is too thick, add a splash of broth or cream. If it’s too thin, mash some of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
- Season to taste: Always adjust salt and pepper based on your broth and personal preference.
DID YOU MAKE THIS RECIPE?
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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!!
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?
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!
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.
What is the serving size for this recipe?
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.
Thank you so much for the feedback, Diane. We’re so happy you enjoyed the recipe!
Do you add the rotisserie chicken before or after the cook time?
Hi, if you’re using rotisserie chicken I would add it at the end and just allow it to heat up.
It was so good. Done in no time with the pressure cooker
What’s the protein count? 🙂
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.
Looks delicious! What size can for the diced tomatoes?
Hi Tina, it was a 14oz can. Hope you enjoy the recipe!
Easy and delicious, make it almost every week!
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.
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.
Where is the protein count???