Best Instant Pot Chicken Stew Recipe

This hearty Instant Pot Chicken Stew is a quick simple to make a 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.

Best Instant Pot Chicken Stew Recipe

Course: Main Course

Cuisine: Continental

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: people

Calories: 467kcal

Author: Neha Mathur

Instant Pot Chicken Stew is a one-pot dish that is super comforting and nourishing. It comes together in under 30 minutes and is great to serve for lunch or dinner with crusty bread.

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US Customary - Metric

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
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 soy sauce use tamari for gluten-free
4 cups chicken stock
2 sprig fresh rosemary or 1 teaspoon dried rosemary
2 whole bay leaves
2 tablespoons chopped parsley or 2 teaspoon dried parsley
salt to taste
black pepper powder to taste
2 tablespoons cornstarch
¼ cup water

Instructions

Press SAUTE button of Instant Pot. When it says hot, add extra virgin olive oil to the pot.
Once the oil is hot, add chicken cubes and let them brown 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. Fry for 5-6 minutes until 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 give everything a stir.
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 SAUTE 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.

Notes

You can use bone-in chicken or chicken thighs in place of chicken breast.

You can add more vegetables such as green peas, mushrooms, broccoli, green beans, etc if you like to make it wholesome and even more nutritious.

Add a splash of white wine for a deeper flavor.

Prep the ingredients in advance to save time You can also buy pre-chopped veggies to make it.

You can also use bone-in chicken or chicken thighs in place of chicken breast.

Keep a check on the additional salt as chicken broth and soy sauce already have a lot of salt in them.

You can add some heavy cream to the stew at the end of cooking to make it richer.

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.

Nutrition