Instant Pot Chicken Stew is the perfect one-pot recipe when you’re looking for a meal to warm up your soul. It’s healthy comfort food at its best!
I crave this meal on dreary, cold days and I love that it’s a filling, balanced meal made in one pot. This version of chicken stew is fantastic for those that need a dairy-free option (no cream here!) and it also doesn’t use a thickener like cornstarch.
Another reason we love this Instant Pot Chicken Stew recipe: it freezes and reheats beautifully so it’s perfect for meal prep!
Ingredients and Variations
Here’s an overview of the steps and ingredients to make pressure cooker chicken stew. See the recipe card below for all the details!
- Chicken breast – boneless, skinless
- Mini potatoes – you can also substitute regular yellow potatoes, chopped to a similar size
- Carrots and peas – classic additions to chicken stew
- Onion, celery and garlic – for deeper flavour
- Chicken broth – or use water + Chicken Better Than Bouillon
- Fresh rosemary and thyme – we prefer fresh herbs in the stew, but it’s also delicious made with a dried poultry seasoning blend
- Bay leaves and Worcestershire sauce – adding more layers to that flavour!
- White wine vinegar – a small amount to brighten the flavour after cooking
How to make it
First, use the Sauté function to sauté the onion and celery in a bit of olive oil. Once they’re softened and fragrant, turn off the sauté function, then add the minced garlic and cook for about a minute in the residual heat.
Next, deglaze the pot by adding a small amount of broth. Use flat-bottomed spatula to scrape up any bits of food stuck to the bottom of the insert.
Pour in the remaining broth, then add the rosemary, thyme, Worcestershire sauce and bay leaves. Add the diced carrot in an even layer, then layer the chicken breasts on top.
Finally, add the baby potatoes and peas. Do not stir.
Pressure cook on High for 10 minutes, then allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure.
Transfer the chicken breasts to a clean cutting board and shred or chop into bite-size pieces. Find and discard the bay leaves. To thicken the stew, transfer about 2 ladlefuls of the stew (liquid and vegetables) to a medium bowl. Use an immersion blender to blend until smooth and creamy like a soup.
Stir the blended portion back into the stew, along with the teaspoon of white wine vinegar, then mix in the chicken. Season with salt and pepper to taste, garnish with parsley and serve!
Tips for Success
How to freeze
Transfer the stew to a storage container, leaving about half an inch at the top to account for expansion. Cool the stew completely, then place the lid on the container. Freeze for up to three months.
How to thaw
Place in the refrigerator overnight or defrost in the microwave.
How to reheat
Stovetop: Reheat in a sauce pan over medium heat, stirring frequently, until it reaches an internal temperature of 165 °F. Add more broth as necessary to reach your desired consistency.
Microwave: Heat individual portions on high for 2-3 minutes, stirring partway for even heating. Ensure it reaches an internal temperature of 165 °F.
More Instant Pot chicken recipes
- Instant Pot Chicken Fried Rice
- Instant Pot Cheesy Chicken and Rice
- Instant Pot Chicken Pad Thai
- Instant Pot Bruschetta Chicken Pasta
- Instant Pot Pesto Chicken Pasta
- Instant Pot Chicken Burrito Bowl
- Instant Pot Chicken Fajitas
- Instant Pot Chicken Salad
Instant Pot Chicken Stew
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups chicken broth (or 2 teaspoons Chicken Better Than Bouillon + 2 cups water)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh rosemary (see note 1)
- 1 tablespoon minced fresh thyme (see note 1)
- 2 bay leaves
- 1 teaspoon kosher salt (plus more to taste after cooking)
- 4 carrots, sliced into thick rounds
- 1.5 lbs boneless skinless chicken breasts (three 8-ounce breasts )
- 1.5 lbs baby yellow potatoes (can sub regular yellow potatoes, 1- to 1.5-inch dice)
- 1 cup frozen green peas
- 1 teaspoon white wine vinegar
- freshly ground black pepper
- optional garnish: chopped fresh parsley
- Turn on the Sauté function on your Instant Pot and wait until the screen says "hot". Add the olive oil, then sauté the onion and celery until softened and fragrant. Add the garlic, turn off the Sauté function and continue to sauté for about a minute in the residual heat. To deglaze, pour in a small amount of broth and use a spatula to scrape up any bits of food stuck to the bottom of the insert.
- Pour in the remaining broth, then add the Worcestershire sauce, thyme, rosemary, bay leaves and kosher salt. Add the sliced carrot in an even layer.
- Season both sides of each chicken breast with salt and pepper, then place them in an even layer on top of the carrots. Layer the baby potatoes on top, then the peas. Do not stir.
- Close the lid and set the vent to sealing. Pressure Cook on Manual High pressure for 10 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 15 minutes to come to pressure.
- At the end of cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves. To thicken the stew, ladle about 2 cups of the vegetables and broth into a medium bowl and use an immersion blender to blend it until smooth. Stir the blended portion into the stew, along with the teaspoon of white wine vinegar.
- Dice the cooked chicken into bite-size pieces, or use two forks to shred them. Stir the chicken back into the stew. Season with salt and pepper to taste and serve with biscuits or crusty bread. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- If you don’t have fresh herbs, you can substitute 2 teaspoons of poultry seasoning.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- See post for freezing and reheating instructions.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Hey, I’m Laura!
Creator of The Recipe Well
I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.