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The best Instant Pot Chicken Stew is made with basic ingredients to create a hearty flavorful stew that the entire family will love! Stove top instructions also included.
If you’re looking for another Instant Pot meal, then this chicken stew is for you! And if you don’t have an Instant Pot, you can prepare this stew on the stovetop. Either way, create a meal that is warm, comforting and delicious.
Ingredients You’ll Need
A few notes about the ingredients for this recipe:
- Vegetables – This recipe calls for onion, celery and potatoes. You can substitute the red potatoes with sweet potatoes or use green beans, peas or corn, if desired.
- Chicken – Boneless chicken breasts or boneless chicken thighs work in this recipe.
- Spices – If you don’t have Italian seasoning, you can use 1/4 teaspoon each of rosemary, basil, thyme and oregano.
- Broth – You can use vegetable broth for this recipe, but the flavor may be different.
- Cornstarch – You can use use arrowroot powder instead of cornstarch. You can also omit the cornstarch completely, but the stew will be thinner.
Tips for Cooking Chicken Stew
- Save time: Prep and chop your ingredients in advance.
- Flavor: Add more or less seasoning to fit your taste. You can even add a fresh squeeze of lemon at the end to elevate the flavor. Using boneless chicken thighs also helps create more flavor.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 2 days. You can also freeze the soup in a freezer-safe container for up to 3 months. Thaw and reheat on a stovetop or in the microwave before serving.
Stovetop Instructions
To make this recipe on the stove top, brown the chicken in a large pot with 1 tablespoon of olive oil. Remove from the pot and set aside.
Add the onion, carrot and celery to the large pot. Season with salt and pepper and cook until vegetables are tender, about 3 to 4 minutes.
Then, stir in the garlic and spices. Add the potatoes, browned chicken and chicken broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
Mix together the cornstarch and water. Add to the pot and simmer for an additional 10 minutes uncovered.
No matter how you cook this chicken stew, we know that it will make an appearance on your dinner menu often. It’s hearty and delicious and tastes great as leftovers!
Other Instant Pot Chicken Recipes
- Instant Pot Chicken and Rice
- Instant Pot Chicken and Dumplings
- Lemon Garlic Butter Chicken Thighs
- Instant Pot Turkey, Sweet Potato and Quinoa Chili (use ground chicken instead of turkey)
Best Instant Pot Chicken Stew
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 large carrots, chopped
- 1 stalk celery, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 1/4 pounds boneless skinless chicken breasts, cut into cubes
- 3 red potatoes , peeled and cubed
- 2 cups low sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 2 bay leaves
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons freshly chopped parsley, for garnish
Instructions
- Heat your Instant Pot by using the Saute function.
- Melt butter, then add the onion, carrot and celery. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and allow to cook 4 to 5 minutes until vegetables are tender.
- Add garlic and cook until fragrant, about 30 seconds. Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf and remaining salt and pepper.
- Stir well, then secure lid and pressure valve. Cook on Manual High pressure for 10 minutes, allowing a 10 minute natural release. Release the remaining pressure via manual release.
- Combine cornstarch and water and stir until dissolved, then remove the Instant Pot lid. Press Saute, stir in the cornstarch mixture and simmer for 4 to 5 minutes until thickened. Remove the bay leaves and add fresh chopped parsley before serving. Enjoy!
Video
Notes
- Vegetables – You can substitute the red potatoes with sweet potatoes or use green beans, peas or corn, if desired.
- Chicken – Boneless chicken breasts or boneless chicken thighs work in this recipe.
- Spices – If you don’t have Italian seasoning, you can use 1/4 teaspoon each of rosemary, basil, thyme and oregano.
- Broth – You can use vegetable broth for this recipe, but the flavor may be different.
- Cornstarch – You can use use arrowroot powder instead of cornstarch. You can also omit the cornstarch completely, but the stew will be thinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe originally appeared on Yellow Bliss Road.
I only have russet potatoes, would they cook well in this recipe?
Yes, you can use russet potatoes!
Can you make this without an instant pot? Could I use a Dutch oven? If so how long would you cook for
Yes, stove top instructions are provided in the post above. Enjoy!
Very nice and warming. I only gave 4 stars as there’s always room for improvement
Thanks so much for taking the time to review. How could I make this recipe better? Your feedback is helpful and it guides others who try this recipe.
This recipe was very tasty! I’m giving it four versus five stars for one reason – two carrots, and one piece of celery we’re not nearly enough to serve four people. Luckily, I figured that out before I made the recipe and put in four large carrots, and two pieces of celery, any medium versus a small onion. Made enough for us to have for two nights, along with some cornbread on the side.
Definitely a keeper! So flavorful! The seasonings are spot on. We regret not doublng the recipe!! We added frozen peas, mushrooms and frozen kale at the end with the final simmer.
I’m so glad you loved the recipe. Love the addition of the other veggies. Thanks so much for your feedback!