Instant Pot Chicken Stew Recipe

This hearty Instant Pot Chicken Stew is a quick, one-pot, comforting dish. Cooked in under 40 minutes, it's easy to make and loaded with vegetables, making it an excellent choice for a simple homely meal.

5 from 3 votes

Instant Pot Chicken Stew Recipe

This hearty Chicken Stew cooked in an instant pot is a quick, one-pot, comforting dish. Cooked in under 40 minutes, it's easy to make and loaded with vegetables, making it an excellent choice for a simple homely meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Author: Neha Mathur

Equipment

Instant Pot/ Electric Pressure Cooker

Ingredients

1.5 pounds boneless skinless chicken breasts 700 g, cut into ½ inch cubes.
2 tablespoons extra virgin olive oil
2 cups peeled and sliced carrots ¼-inch thick rounds
7 ounces halved baby potatoes 200 g, or regular potatoes cut into 1-inch cubes.
2 stalks chopped celery
½ cup sliced onions
2 teaspoons chopped garlic
¼ cup tomato puree or ½ cup crushed tomatoes or 2 tablespoon tomato paste
1 teaspoon dark soy sauce use tamari for gluten-free
4 cups chicken stock
2 sprig fresh rosemary or 1 tsp dried rosemary
2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley
2 whole bay leaves
¼ teaspoon salt or to taste
¼ teaspoon black pepper powder or to taste
2 tablespoons cornstarch
¼ cup water

US Customary - Metric

Instructions

Press the SAUTE button on the Instant Pot. When it says hot, add extra virgin olive oil to the pot.
Once the oil is hot, add chicken cubes and brown them for 6-8 minutes. Stir them at regular intervals so that they brown evenly.
Once the chicken is browned, add carrots, potatoes, celery, onions, and garlic to the pot. Cook for 5-6 minutes until the onions begin to soften. Stir a few times.
Add tomato puree, soy sauce, chicken stock, rosemary, parsley, and bay leaves. Season with salt, and pepper, and stir well.
Close the lid of the pot. Press PRESSURE COOK and set the timer to 10 minutes on HIGH PRESSURE. Set the valve to the sealing position.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure by moving the valve to the venting position. Move the valve using a kitchen cloth or a spoon to avoid steam burns on your fingers. Once all the pressure is released, open the lid of the pot.
Mix cornstarch in water and add the cornstarch slurry to the pot.
Press the SAUTE button and cook until the stew thickens (3-4 minutes), stirring frequently.
Check for salt and pepper and add more if needed.
Serve hot with crusty bread.

Video

Notes

Check the additional salt, as chicken broth and soy sauce already have a lot of salt.

You can easily double the recipe. I cooked it in a 3-quart Instant Pot. So, if you are doubling it, use a 6-quart cooker. The cooking time will remain the same.

Nutrition