Instant pot chicken stew is a simple and delicious pressure cooker chicken recipe that’s warm and filling. Make this easy, healthy comfort food for dinner today.
My Instant Pot Chicken Stew is perfect for cold winter nights when you need a warm bowl of hearty vegetables, flavorful broth, and tender chicken. It is the ultimate comfort food. Plus, it is a kid-friendly recipe that is nutritious and delicious.
While my crockpot is my favorite kitchen tool, the Instant Pot has been making more appearances lately. The fact that I can make homemade chicken stew and have it on the table in under 30 minutes still blows my mind.
Watch this step-by-step video to learn how to make this chicken stew.
How to make Instant Pot Chicken Stew:
- Turn Instant Pot to sauté.
- Heat a drizzle of olive oil, then sauté onions and add salt, pepper, and thyme.
- Add chopped chicken breasts and flour, about 3-4 minutes.
- Add potatoes, carrots, and broth.
- Cover, make sure the valve is turning to “SEALING”. Cook for 10 minutes.
- Quick-release and serve.
Add all ingredients (except the olive oil) to the bottom of the slow cooker. Cook on high for 2-4 hours or low for 6-8 hours.
Start by sautéing butter and onions in the bottom of the Instant Pot.
Next, add chopped chicken and spices. I chop my chicken into 1-inch pieces because it is the perfect bite-sized piece for my kids.
Vary the SPICES for a whole different version
I always add salt, pepper, and thyme to season my chicken stew. However, I find that new spices sneak into the recipe each time I make it. I recommend using a variety and finding the spice combination that you prefer. Here are a few different spices that you could add to create a delicious flavor:
- Garlic powder
- Onion powder
- Red chili flakes
- Fennel seeds
Once the spices have been sprinkled into the Instant Pot, add the flour and stir. The purpose of the flour is to thicken the stew.
KITCHEN TIP: Make this recipe gluten-free by using cornstarch instead of flour to thicken the stew. You will want to make a “cornstarch slurry“, which is cornstarch mixed with cold water or broth before adding to the hot liquid so the cornstarch doesn’t clump.
A general rule of thumb is to use 1 TBSP cornstarch per cup of liquid. Since this recipe has three cups of broth, mix 3 TBSP cornstarch with 3 TBSP of water to make the slurry and then pour it into the pressure cooker.
Add the potatoes. I typically peel my potatoes when making stew because my kids do not like the texture of the potato skin. But it is up to you if you want to do this step!
WHAT TYPE OF POTATOES DO YOU USE?
I like to use waxy potatoes, which include red potatoes, Yukon potatoes or Fingerling potatoes in the stew because these varieties are low in starch and high in moisture. They will hold their shape in the soup, unlike high starch potatoes.
However, if you are looking to make a creamy chicken stew, Idaho or russet potatoes are great options. These varieties are high starch, low moisture potatoes, which means they will absorb the liquid from the stew and create a creamy texture.
Add the carrots and chicken broth.
CAN I ADD OTHER VEGETABLES?
Absolutely! When considering other ingredients to add, think about the time you want to spend making the stew and the vegetables your family enjoys. For me, my go-to combination is potatoes and carrots because the ingredients are quick to chop & my kids love both. However, get adventurous and add celery, onions, tomatoes or your favorite vegetable.
Secure the lid on your Instant Pot and set the timer for 10 minutes.
INSTANT POT TIP: Keep in mind that when you turn on the Instant Pot, the machine needs time to build pressure. The time that it takes for this pressure to build does NOT count toward the cooking time.
On my machine, I know the pressure is built when the silver pin on the top is raised. At that point, the timer that I originally set will start counting down.
Once the timer goes off, use the quick release function on your Instant Pot and remove the lid.
WHY DO YOU USE THE QUICK RELEASE INSTEAD OF THE NATURAL RELEASE?
When I make stew or soup, I prefer to use the quick release so my vegetables don’t overcook. I am not a fan of mushy vegetables in my stew and I have found that using the quick release makes my potatoes and carrots the perfect texture.
Time to serve your Instant Pot Chicken Stew! I pour my stew in a bowl, top with green onion slices & and serve with a side of warm crunchy bread 🙂
For more healthy meals made in the Instant Pot, check out:
- Instant Pot Pulled Pork
- Instant Pot Shredded Chicken
- Instant Pot Colcannon
- Chinese Chicken
- Instant Pot Chicken Tortilla Soup
- Brussels Sprout Soup
- Loaded Baked Potato Soup
You might also like these soup recipes:
- Crockpot Pumpkin Soup
- Chicken Sausage Soup
- Butternut Squash Soup
- Southwest Chicken Chili
- Stuffed Pepper Soup
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!Print
Instant pot chicken stew is a simple and delicious pressure cooker chicken recipe that is warm and filling. Make this easy and healthy comfort food for dinner today.
- 1.5 lbs. chicken breast, cut into 1-inch pieces
- 3 large potatoes, peeled and cubed
- 2–3 cups sliced carrots
- 3 cups chicken broth
- 1 large onion, diced
- 2 tbsp. flour
- 2 tbsp. butter
- 1 tsp. thyme
- 1 tsp. salt
- 1/2 tsp. pepper
- Turn instant pot to saute mode.
- Saute butter and onions until translucent.
- Add chicken, salt, pepper, and thyme.
- Brown chicken, about 3-4 minutes.
- Stir in flour.
- Add potatoes, carrots, and broth.
- Cover, make sure the valve is turned to sealing. Cook for 10 minutes.
- Quick release and serve.
Add all ingredients (skip the olive oil) to the bottom of the slow cooker. Cook on high for 2-4 hour or low 6-8 hours.