Name: Instant Pot Chicken Stew
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lb boneless, skinless chicken thighs or breasts, cut into chunks; 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 3 medium potatoes, diced; 2 celery stalks, sliced; 4 cups chicken broth; 2 tbsp tomato paste; 1 tsp salt; 0.5 tsp black pepper; 1 tsp dried thyme; 0.5 tsp dried rosemary; 1 bay leaf

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I love making Instant Pot Chicken Stew when I want a hearty, comforting meal in a fraction of the usual time. It has tender chicken, perfectly cooked vegetables, and a rich, savory broth that tastes like it simmered all day.

Why You’ll Love This Recipe

I like this recipe because it delivers classic comfort food fast. The Instant Pot locks in flavor, keeps the chicken juicy, and cooks everything evenly. I also enjoy how it’s filling, balanced, and perfect for busy weeknights when I still want something homemade. Instant Pot Chicken Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts
olive oil
onion
garlic
carrots
potatoes
celery
chicken broth
tomato paste
salt
black pepper
dried thyme
dried rosemary
bay leaf

Directions

I start by setting the Instant Pot to sauté mode and heating the olive oil. I add the onion and cook until softened, then stir in the garlic until fragrant.

I add the chicken pieces and season with salt and black pepper, letting them cook briefly to develop flavor. I stir in the tomato paste and let it cook for a minute.

I add the carrots, potatoes, celery, chicken broth, thyme, rosemary, and bay leaf. I secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Once the cooking time is up, I allow a natural pressure release for about 10 minutes, then carefully release the remaining pressure. I remove the bay leaf, stir the stew, and adjust seasoning if needed before serving.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 10 minutes
Pressure build and release time: about 15 minutes
Total time: about 40 minutes

Variations

I sometimes add peas or green beans after pressure cooking and let them warm through on sauté mode. When I want a thicker stew, I stir in a cornstarch slurry and simmer for a few minutes. I also enjoy adding mushrooms for extra depth of flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew on the stove or in the microwave until heated through. This stew also freezes well for up to 3 months. Instant Pot Chicken Stew

FAQs

Can I use frozen chicken?

I use frozen chicken often and increase the pressure cooking time by 2 to 3 minutes.

Do I need to brown the chicken first?

I like browning it for extra flavor, but I can skip this step if I’m short on time.

How do I thicken the stew?

I mix cornstarch with water and stir it in using sauté mode until thickened.

Can I make this dairy-free?

I keep this stew dairy-free as written, since it doesn’t require any cream or butter.

What potatoes work best?

I prefer Yukon gold or red potatoes because they hold their shape well.

Conclusion

I keep Instant Pot Chicken Stew in my regular meal rotation because it’s fast, comforting, and dependable. Every time I make it, I’m reminded how easy it is to create a cozy, homemade meal with the help of the Instant Pot.