This hearty Instant Pot Chicken Stew is a quick simple to make one-pot dish that is comforting and nourishing. It’s easy to make and loaded with vegetables which makes it a great choice for a simple homely meal.
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.
About This Recipe
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 simple one-pot stew that will surely satisfy your weekday cravings of a satisfying dinner, it is best to make in the instant pot as the stew can take hours to be cooked on the gas, and it takes hardly 15 minutes to cook in an instant pot.
So, If you are a mom who has kids to take care of anyone who has very little time to cook their meals, you will instantly love this version.
Chicken – The key ingredient of this stew is Chicken. This ingredient makes this simple yet comforting dish high protein and perfect for your everyday healthy meal.
Vegetables – Along with Chicken, we will also use some vegetables such as onions, potato, carrot, and celery. You can add in more vegetables such as green peas, broccoli, water beans, etc if you like to make it wholesome and even more nutritious.
Chicken Stock – Chicken Stock adds more flavor to this stew. If you don’t have chicken stock available, you can also use vegetable stock or water, but the taste will differ a bit.
All-Purpose Flour – To thicken the stew a bit, I have used all-purpose flour 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.
Step By Step Recipe
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 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.
Frequently Asked Questions
If you are looking for a vegetarian version of the same, you can avoid chicken and can substitute chicken stock with vegetable stock to make this delicious stew.
I often make Crusty Baguettes at home, whenever this Chicken Stew is on the menu.
This is my favorite way of serving this chicken stew which is filled with the goodness of chicken and vegetables.
But some days when I want a little heavy meal, Chicken Stew is served along with Steamed White Rice, Brown Rice, or any other highly flavored rice.
You can also serve it along with a light salad such as Green Salad, Caesar Salad or Brussels Sprout Salad, Dinner Rolls, or even creamed mashed potatoes and creamy polenta.
Let the Chicken Stew cool down completely. Once it is done, 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.
Instant Pot Chicken Stew Recipe
- Instant Pot/ Electric Pressure Cooker
- 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)
- 1/2 cup Sweet Onion (sliced)
- 2 tsp Garlic (chopped)
- 4 cups Chicken Stock
- 2 sprig Rosemary
- 2 Bay Leaf
- 2 tbsp Parsley (chopped)
- Salt (to taste)
- Black Pepper Powder (to taste)
- 2 tbsp All Purpose Flour
- 1/4 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 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 flour in water and add the flour slurry in the pot.
- Press SAUTE and cook until the stew thickens. Serve hot with a crusty bread.