Name: Instant Pot Chicken Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ pounds boneless skinless chicken thighs or breasts; 3 carrots, peeled and sliced; 3 potatoes (Yukon Gold or Russet), peeled and cubed; 2 celery stalks, chopped; 1 onion, diced; 3 garlic cloves, minced; 4 cups chicken broth; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; ½ teaspoon black pepper

Craving a warm, hearty meal that feels like a hug in a bowl? This Instant Pot Chicken Stew is the answer to chilly nights and busy evenings. With chunks of tender chicken, creamy potatoes, sweet carrots, and a savory broth infused with herbs, every bite brings comfort and nourishment. It’s a one-pot wonder that tastes like it simmered all day—but comes together in a fraction of the time thanks to the magic of the Instant Pot.

Whether you’re meal prepping for the week or feeding a hungry family, this stew checks every box. It’s healthy, satisfying, and flexible enough to accommodate whatever vegetables you have on hand. Plus, it’s freezer-friendly, making it perfect for make-ahead meals during the colder months.

Preparation Phase & Tools to Use

To prepare the Instant Pot Chicken Stew smoothly and efficiently, you’ll need just a handful of kitchen tools:

Instant Pot or Pressure Cooker: This is the heart of the recipe. It locks in flavor and tenderness while dramatically reducing cooking time compared to traditional stovetop simmering.
Sharp Chef’s Knife: Essential for chopping vegetables and trimming chicken. Precision and safety come with a good, sharp blade.
Cutting Board: Use a large, sturdy board to give yourself plenty of space to work safely and quickly.
Wooden Spoon or Silicone Spatula: Perfect for stirring the stew without scratching your Instant Pot’s inner pot.
Measuring Cups & Spoons: Ensures the right balance of seasoning and liquid.

Having these tools on hand will make the entire process seamless, from sautéing the aromatics to sealing in the rich, homemade flavor under pressure.

Ingredients for the Instant Pot Chicken Stew

Boneless, Skinless Chicken Thighs or Breasts: The protein core of the stew. Thighs add more flavor and tenderness, while breasts are leaner.
Carrots: Add a natural sweetness and hold their texture well under pressure.
Potatoes (Yukon Gold or Russet): These give body and creaminess to the stew as they break down slightly during cooking.
Celery: Adds depth and aromatic foundation.
Onion: A classic stew base that creates savory richness.
Garlic: Brings sharp, warm flavor notes that complement the other ingredients.
Chicken Broth: The liquid base for the stew—go for low sodium to control the seasoning.
Olive Oil: Used for sautéing and boosting flavor.
Tomato Paste: Adds depth, umami, and slight acidity.
Bay Leaf & Dried Herbs (Thyme, Rosemary): These herbs infuse the broth with earthy, fragrant notes.
Salt & Pepper: For basic seasoning balance.

How To Make the Instant Pot Chicken Stew

Step 1: Sauté the Aromatics

Turn your Instant Pot to the sauté setting. Add olive oil, then sauté diced onions, garlic, and celery until softened. This builds a flavorful base.

Step 2: Add the Chicken

Add your chopped chicken thighs or breasts to the pot and sear lightly until browned. This step adds flavor to the meat and broth.

Step 3: Incorporate the Vegetables

Toss in carrots and potatoes. Stir in tomato paste and mix well to coat everything evenly.

Step 4: Season and Pour

Add dried herbs, bay leaf, salt, and pepper. Pour in chicken broth to cover the ingredients. Stir gently to combine.

Step 5: Pressure Cook

Seal the Instant Pot lid. Cook on high pressure for 10 minutes, then allow a natural pressure release for 10 more.

Step 6: Final Touch

Open the lid, stir gently, and taste for seasoning. Adjust if needed. Remove bay leaf before serving.

How to Serve and Store Instant Pot Chicken Stew

Serve this stew piping hot, ladled into deep bowls, and topped with freshly chopped parsley or a sprinkle of parmesan. It pairs beautifully with crusty bread or over a scoop of rice if you want to stretch it further.

For storage, let the stew cool completely. Then transfer to airtight containers. It will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. Reheat on the stovetop or microwave until warmed through.

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken thighs or breasts, just adjust the cooking time to 15 minutes on high pressure.

Can I make this stew dairy-free?

Absolutely! This stew contains no dairy by default, but always check your broth ingredients.

What other vegetables can I add?

Parsnips, green beans, peas, or sweet potatoes make great additions or swaps depending on your taste.

Can I thicken the stew?

If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in after cooking. Simmer on sauté mode for a few minutes until it thickens.

Do I have to use tomato paste?

Tomato paste deepens the flavor, but you can skip it or substitute with diced tomatoes for a chunkier texture.

Want More Chicken Stew Ideas?

You might also enjoy the Hearty Tuscan Bean Soup, especially if you love rustic, herb-laced flavors. If creamy textures are your thing, check out the Creamy Turkey Noodle Soup for a post-holiday twist.

For a cheesy pasta spin, the Delicious Beef Bowtie Pasta is packed with rich flavor and quick to pull together.

The Buffalo Chicken Lasagna adds a spicy, tangy layer to your comfort food rotation. And don’t miss the Wendy’s Chili Recipe if you crave a bean-and-beef combo with heat.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you try it with sweet potatoes? Did you add a swirl of cream? Leave a comment below. I’m always curious how others customize it.

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