Prepare a delightful and quick Instant Pot chicken stew, that’s not only simple but also boasts a delicious flavor profile, all accomplished in under 30 minutes. This hearty dish is brimming with tender chicken, crisp carrots, and wholesome potatoes, making it an ideal dinner choice that will undoubtedly capture the hearts and taste buds of both young and old alike. The added bonus? It’s entirely gluten-free!
Especially suited for chilly winter evenings when a comforting bowl of warmth is all you crave, this chicken stew in the instant pot is a harmonious blend of robust vegetables, a savory broth, and perfectly tender chicken. It transcends the ordinary to become the epitome of comfort food, providing a satisfying and wholesome meal for the entire family. Its child-friendly nature ensures that not only is it a convenient and speedy option for busy nights, but it’s also a nutrition-packed delight that will have the little ones asking for seconds. Elevate your dinner game with this Instant Pot chicken stew – a nourishing, flavorful, and time-efficient creation that embodies the essence of culinary comfort.
Table of Contents
How to make:
- Begin by activating the sauté function on your Instant Pot to kickstart the cooking process.
- Drizzle a bit of olive oil into the Instant Pot and let it heat up. Once the oil is ready, add the finely chopped onions to the sizzling surface. Season the onions with a pinch of salt, a dash of pepper, and a sprinkle of thyme, infusing the base with layers of aromatic flavors.
- With the onions now perfectly sautéed, it’s time to introduce the star of the show – the chopped chicken breasts. Sprinkle cornstarch over the chicken pieces, ensuring an even coating. Sauté for approximately 3 to 4 minutes, allowing the chicken to develop a golden hue and the cornstarch to work its magic in thickening the stew.
- As the chicken is browned toss in the diced potatoes and carrots, elevating the dish with a medley of textures and flavors. Pour in the broth.
- Once your Instant Pot is filled, secure the lid and set the valve to “SEALING” position. Transition from the sauté phase to pressure cooking by selecting a cooking time of 10 minutes.
- Allow the Instant Pot to work its culinary magic for the specified time. With the cooking process completed, perform a quick-release of the pressure. Exercise caution as the steam escapes, ensuring safety during this step.
- Finally, uncover your Instant Pot and enjoy the rich aroma that wafts through the kitchen.
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
Recipe Tips and Tricks
Sauté for Flavor: Utilize the sauté function to enhance the flavor profile. Sautéing the onions, chicken, and spices before pressure cooking helps to develop richer and more complex flavors.
Browning Chicken: For added depth of flavor, consider browning the chicken for an extra minute or two during the sauté phase. This step enhances the Maillard reaction, contributing to a more flavorful stew.
Consistent Size for Even Cooking: Cut your vegetables and chicken into uniform sizes to ensure even cooking. This helps prevent some pieces from being undercooked while others are overcooked.
Adjusting Liquid Levels: If you prefer a thicker stew, reduce the amount of added broth (not below 1 cup) or increase the amount of thickening agents like cornstarch. For a lighter consistency, add more liquid.
Natural Release for Tender Meat: While a quick release is fine, if time allows, consider letting the pressure release naturally for a few minutes before using the quick-release function. This can help keep the chicken extra tender.
Garnish Before Serving: Elevate the presentation and flavor of your Instant Pot chicken stew by adding fresh herbs, such as chopped parsley or cilantro, just before serving. A sprinkle of grated Parmesan or a dollop of sour cream can also be delightful.
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.
Yes! Simply add all ingredients (you can skip the olive oil) to the bottom of the slow cooker. Cook on high for 2-4 hour or low 6-8 hours.
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.
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.
Once the stew has cooled to room temperature, transfer any remaining portions into airtight containers. It’s advisable to divide it into smaller portions for easier reheating. Place the containers in the refrigerator, where the stew can be safely stored for up to three to four days.
If you anticipate enjoying the stew at a later date, consider freezing it. Freeze in appropriate freezer-safe containers, leaving some room for expansion. Label the containers with the date for reference.
When reheating, thaw frozen stew in the refrigerator overnight for optimal texture. Reheat the stew on the stovetop or in the microwave, stirring occasionally to ensure even warming. Adding a splash of broth during reheating can help maintain the stew’s consistency.
More Instant Pot Recipes
- 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
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Instant Pot Chicken Stew
- 1.5 pounds 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 tablespoon cornstarch
- 2 tablespoons butter
- 1 teaspoon thyme ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- ⭐️Saute onions then add chicken. Turn instant pot to saute mode. Saute butter and onions until translucent. Add chicken, salt, pepper, and thyme.1.5 pounds chicken breast, cut into 1 inch pieces, 1 large onion, diced, 2 tablespoons butter, 1 teaspoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper
- ⭐️Brown the chicken then add the rest of the ingredients. Brown chicken, about 3-4 minutes. Stir in cornstarch. Add potatoes, carrots, and broth.3 large potatoes, peeled and cubed, 2-3 cups sliced carrots, 2 tablespoon cornstarch, 3 cups chicken broth
- Cook. Cover, make sure the valve is turned to sealing. Cook for 10 minutes. Quick release and serve.