Craving a warm, satisfying meal that’s as easy as it is delicious? This Instant Pot Chicken Stew is the ultimate comfort food, packed with tender chicken, hearty vegetables, and rich flavors – all made in one pot.
- 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
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.
- 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.