This hearty Instant Pot Chicken Stew is a quick simple to make one-pot dish that is comforting and nourishing. Cooked in under 30 minutes, it’s easy to make and loaded with vegetables which makes it a great choice for a simple homely meal. It’s gluten-free and dairy-free too.
If you want to try more Instant Pot Recipes, here are some – Instant Pot Cauliflower Soup, Instant Pot Refried Beans, Instant Pot Taco Soup, Instant Pot Chicken Noodle Soup, and Instant Pot Garlic Mashed Potatoes.
Chiken Stew in Instant Pot
Warm and rustic, Chicken Stew is a delicious combination of chicken and vegetables cooked in a delicious creamy curry, perfect for those comforting weeknight dinners.
The base of the curry is made with chicken stock which is flavored with garlic, rosemary, parsley, salt, and pepper. A good stew has a nicely balanced meat and vegetable ratio and is almost a complete meal loaded with proteins, vitamins, and minerals.
Traditionally stew was simmered for hours over low heat to get the perfect texture but now with Instant Pot, making it is a matter of minutes and that too without compromising on the taste and texture.
Why Make it in an Instant Pot when it can be done over stovetop too, you may ask? This Chicken Stew can definitely be made on a stovetop but cooking it in an Instant Pot makes sure you don’t have to constantly watch it, more free time for you 🙂
Cooking it in an electric pressure cooker takes much lesser time (15 minutes of cook time and 10 minutes of building the steam) as compared to at least an hour of slow cooking on a stove top.
This rustic, healthy and super delicious chicken dinner is a wholesome meal that is family-friendly and frugal too.
Make this IP stewed Chicken for a delicious winter meal and serve with crusty bread. I have posted many soup recipes that are perfect to serve during cold winter days. Do check them out as well.
Chicken – I prefer using the boneless skinless chicken breast as they are low in fat but if you like your stew a little richer, use chicken thighs or even bone-in chicken. You can also choose to leave the skip on to. make it even richer.
Vegetables – Along with Chicken, we will also use some vegetables such as onions, potato, carrot, and celery. You can add more vegetables such as green peas, mushroom, broccoli, water beans, etc if you like to make it wholesome and even more nutritious.
Red, yellow or white onion, all works great. Chop the carrots or use whole baby carrots.
Try to use waxy potatoes in place of starchy ones like Russet. If using baby potatoes, just cut them into half and if using regular ones, cut them into large pieces. You don’t want mushy potatoes in the stew. Leave the skin on or peel it, it’s up to you.
Chicken Stock – If you are watch your sodium intake, use low sodium broth.
Tomato Sauce – It gives a nice flavor to the stew. you can replace it with crushed tomatoes too.
Soy Sauce – To make the stew gluten free, use coconut aminos or tamari.
Cornflour – To thicken the stew a bit, I have used cornflour in this dish. Just mix the flour with a little water and add it in the end. It works as a great thickening agent in this recipe.
Other Ingredients – Other than the above ingredients, you will need bay leaf, oil, parsley, rosemary, salt, and pepper.
How to make Chicken Stew in Instant Pot?
Press SAUTE mode of Instant Pot. Add 1 tbsp olive oil.
Once the oil is hot, add chicken pieces and let them brown for 6-8 minutes.
Add the carrots, baby potato, celery, onion and garlic. Fry for 5-6 minutes until onion begin to soften.
Add tomato sauce, soy sauce, chicken stock, rosemary, parsley, bay leaf, salt and pepper.
Cover the lid of the pot. Press PRESSURE COOK and set the timer to 10 minutes. Set the valve to sealing position.
Once the timer goes off, let the pressure release automatically for 10 minutes. Release the extra pressure and open the lid of the pot. Mix flour in water and add the flour slurry in the pot. Press SAUTE and cook until the stew thickens. Serve hot with crusty bread.
Pro Tips by Neha
You can use bone-in chicken or chicken thighs in place of chicken breast.
While we are pressure cooking the stew for 10 minutes, keep in mind that it will also take 10-12 minutes for the steam to build up.
Keep a check on the salt in the chicken broth and soy sauce before adding any additional salt.
I like to chop the onion in bulk using an electric chopper and refrigerating them for 3-4 days. It makes the cooking process quite quick.
You can add some heavy cream in the stew at the end of cooking to make it ricer.
To make it gluten free, use tamari or coconut aminos in place of soy sauce.
Make this stew in a slow cooker by just dumping all the ingredients in it and setting the timer for 5-6 hours at low.
You can easily double the recipe. I cooked it in a 6 quart Instant Pot. So if you are doubling it, use an 8 Quart cooker.
I often make Crusty Baguettes at home, whenever this Chicken Stew is on the menu. Dip the crusty bread in the stew and eat it.
You can also add some dumplings in the stew to make it filling.
Let the Chicken Stew cool down completely. Once it is cooled, store it in an airtight container for about 3 to 4 days in the refrigerator.
You can freeze it for about 3 to 4 months in ziplock freezer bags or freezer-safe containers. Thaw it overnight before serving it again. The texture of the vegetables might change when frozen. They can become mushy while reheating.
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Instant Pot Chicken Stew Recipe
- 750 g Boneless Chicken (cut into small chunks)
- 2 tbsp Olive Oil
- 2 cups Carrot (peeled and sliced)
- 200 g Baby Potatoes (halved)
- 2 stalks Celery (chopped)
- ½ cup Sweet Onion (sliced)
- 2 tsp Garlic (chopped)
- ¼ cup Tomato Sauce
- 1 tsp Soy Sauce
- 4 cups Chicken Stock
- 2 sprig Rosemary
- 2 Bay Leaf
- 2 tbsp Parsley (chopped)
- Salt (to taste)
- Black Pepper Powder (to taste)
- 2 tbsp Cornstarch
- ¼ cup Water
- Press SAUTE mode of Instant Pot.
- Add 1 tbsp olive oil. Once the oil is hot, add chicken pieces and let them brown for 6-8 minutes.
- Remove them on a plate.
- Add another tbsp of oil and add the carrots, baby potato, celery, onion and garlic.
- Fry for 5-6 minutes until onion begin to soften.
- Add the chicken back in the pot.
- Add tomato sauce, soy sauce, chicken stock, bay leaves, rosemary, parsley, salt and pepper. Cover the lid of the pot.
- Press PRESSURE COOK and set the timer to 10 minutes. Set the valve to sealing position.
- Once the timer goes off, let the pressure release automatically for 10 minutes.
- Release the extra pressure and open the lid of the pot.
- Mix cornstarch in water and add the flour slurry in the pot.
- Press SAUTE and cook until the stew thickens. Serve hot with a crusty bread.