Instant Pot Chicken Stew: Cozy Comfort in a Pot
When the weather’s cold and you need something warm,
filling, and easy to make, this Instant Pot Chicken Stew is the answer.
Packed with tender chicken, veggies, and savory herbs,
it’s a one-pot wonder that takes just 10 minutes of pressure cooking for a meal everyone will love.
Perfect for busy nights when you want comfort food
without the effort!
For Instant Pot Chicken Stew
- Olive Oil – Used to sauté the onion and celery, creating a flavorful base for the stew.
- Yellow Onion – Adds sweetness and depth of flavor.
- Celery – Provides a subtle, fresh crunch.
- Garlic – Infuses the dish with aromatic flavor.
- Chicken Broth – Forms the stew’s savory base.
- Worcestershire Sauce – Adds a rich, tangy note to the broth.
- Rosemary & Thyme – Fresh herbs that bring earthy, fragrant flavors.
- Bay Leaves – Enhance the stew with a subtle, herbal aroma.
- Kosher Salt – Essential for seasoning the dish.
- Carrots – Adds natural sweetness and vibrant color.
- Boneless Skinless Chicken Breasts – The main protein, tender and juicy when cooked.
- Baby Yellow Potatoes – Add heartiness to the stew with their creamy texture.
- Frozen Green Peas – For a pop of color and sweetness.
- Apple CIider Vinegar – Balances the flavors with a slight tang.
- Freshly Ground Black Pepper – For a hint of spice and to taste.
- Optional Garnish: Chopped Fresh Parsley – For a fresh, herbal finishing touch.
Instant Pot Chicken Stew
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups chicken broth (or 2 tsp Chicken Better Than Bouillon + 2 cups water)
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary, minced (see note)
- 1 tbsp fresh thyme, minced (see note)
- 2 bay leaves
- 1 tsp kosher salt (plus more to taste)
- 4 carrots, sliced into thick rounds
- 1.5 lbs boneless, skinless chicken breasts (about 3 x 8 oz breasts)
- 1.5 lbs baby yellow potatoes (or regular yellow potatoes, cut into 1- to 1.5-inch dice)
- 1 cup frozen green peas
- 1 tsp Apple Cider Vinegar
- Freshly ground black pepper, to taste
- Optional garnish: Chopped fresh parsley
Instructions
Sauté:
- Set the Instant Pot to the Sauté function.
- Once the display reads "Hot," add olive oil.
- Sauté diced onion and celery until soft and fragrant.
- Add garlic and turn off the Sauté function, letting the residual heat cook the garlic for 1 minute.
- Pour in a small amount of broth to deglaze, scraping up any food bits from the bottom of the pot.
Add Ingredients:
- Pour in the remaining chicken broth.
- Add Worcestershire sauce, rosemary, thyme, bay leaves, and salt.
- Layer sliced carrots evenly at the bottom.
Prepare Chicken:
- Season both sides of the chicken breasts with salt and pepper.
- Place the chicken on top of the carrots.
- Layer the potatoes on top of the chicken, followed by frozen peas.
- Do not stir.
Pressure Cook:
- Close the Instant Pot lid and set the vent to "Sealing."
- Select the "Pressure Cook" (or "Manual") setting on High for 10 minutes.
- It will take around 15 minutes for the pot to come to full pressure.
Release Pressure:
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
- Use a quick release for any remaining pressure.
- Carefully remove the chicken breasts and discard the bay leaves.
Blend:
- Transfer about 2 cups of vegetables and broth into a medium bowl.
- Use an immersion blender to blend until smooth.
- Stir the blended mixture back into the stew and add apple cider vinegar.
Shred Chicken:
- Dice the chicken into bite-sized pieces or shred using two forks.
- Stir the chicken back into the stew.
- Adjust the seasoning with salt and pepper to taste.
Serve:
- Ladle the stew into bowls and optionally garnish with chopped fresh parsley.
- Serve with biscuits or crusty bread for a complete meal.
Notes
- Fresh herbs can be substituted with 2 tsp of poultry seasoning if needed.
- Inactive time accounts for the time it takes for the Instant Pot to pressurize and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- Can I use frozen chicken breasts instead of fresh?
Yes! You can absolutely use frozen chicken breasts. Just toss them into the Instant Pot with the other ingredients, and the cooking time stays the same. The pot will take a little longer to reach pressure, but once it’s there, the result will be just as delicious!
- What if I don’t have fresh herbs like rosemary and thyme?
No worries! If you don’t have fresh herbs, simply swap them out for dried ones. For every tablespoon of fresh herbs, use about one teaspoon of dried. Or, you can also use a pre-made poultry seasoning for a quick shortcut.
- Can I prep the stew in advance and freeze it?
Absolutely! After the stew cools, you can freeze it in an airtight container for up to 3 months. Just thaw it overnight in the fridge and reheat on the stovetop. It’ll taste as comforting as the first time you made it!
- How can I make this stew spicier?
If you’re looking for a kick, try adding some red pepper flakes, chopped jalapeños, or even a dash of chili powder. Stir them in with the broth, and let the heat build as it cooks!
- Is it necessary to sauté the vegetables before cooking?
While sautéing the vegetables does add extra flavor, you can skip that step if you’re in a rush. Just toss everything into the Instant Pot, and it’ll still turn out tasty. Sautéing does give a nice depth of flavor, though, so I highly recommend it if you’ve got the time!
