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Instant Pot Chicken Stew

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A fast and comforting Instant Pot chicken stew with tender chicken, hearty vegetables, and a rich, savory broth that tastes like it simmered all day.

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

Instructions

  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion and cook until softened, then stir in the garlic until fragrant.
  3. Add the chicken pieces, season with salt and black pepper, and cook briefly to develop flavor.
  4. Stir in the tomato paste and cook for 1 minute.
  5. Add the carrots, potatoes, celery, chicken broth, thyme, rosemary, and bay leaf.
  6. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  7. Allow a natural pressure release for 10 minutes, then carefully release remaining pressure.
  8. Remove the bay leaf, stir the stew, adjust seasoning if needed, and serve.

Notes

  • Increase cook time by 2–3 minutes if using frozen chicken.
  • Add peas or green beans after pressure cooking for extra vegetables.
  • Use a cornstarch slurry to thicken the stew if desired.
  • Yukon gold or red potatoes hold their shape best.

Nutrition

Find it online: https://recipesbyliza.com/instant-pot-chicken-stew/