Description
Instant Pot Chicken Stew is a cozy, all-in-one meal packed with tender chicken, creamy potatoes, hearty vegetables, and savory herbs. This pressure-cooked classic comes together in under 45 minutes and is perfect for cold nights or busy weekdays. It’s a healthy, family-friendly option that freezes beautifully and reheats like a dream.
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
Instructions
1. Turn the Instant Pot to sauté mode and add olive oil.
2. Sauté the diced onion, celery, and garlic until fragrant and soft.
3. Add the chicken pieces and lightly brown them on all sides.
4. Stir in tomato paste and mix to coat chicken and veggies.
5. Add the carrots and potatoes to the pot.
6. Sprinkle in the thyme, rosemary, salt, and pepper.
7. Pour in the chicken broth and add the bay leaf.
8. Seal the lid and cook on high pressure for 10 minutes.
9. Allow a natural release for 10 minutes before opening the lid.
10. Stir gently, taste and adjust seasoning. Remove bay leaf and serve warm.
Notes
For added depth, brown the chicken pieces well before pressure cooking.
Use Yukon Gold potatoes for a creamier texture, or Russet for a heartier bite.
Let the stew sit for 10 minutes before serving to allow flavors to deepen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg