Name: Instant Pot Chicken Stew
Prep time: 20 min
Cook time: 10 min
Total time: 55 min
Ingredients: 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

Instant Pot Chicken Stew is the perfect one-pot recipe when you’re looking for a meal to warm you up. It’s healthy comfort food at its best!

If you’re looking for more ways to prepare chicken and potatoes in your Instant Pot, check out my Lemon Garlic Chicken and Potatoes or my Chicken Pot Pie!

Instant Pot Chicken Stew in a black bowl served with bread.

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

Ingredients needed to make Instant Pot Chicken Stew, viewed from overhead.

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.

A 5-photo collage showing the steps to make Instant Pot Chicken Stew.

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!

Chicken Stew in an Instant Pot being stirred with a wooden spoon.

Tips for Success

Use 8-9oz chicken breasts. Any larger and they may not fully cook in 10 minutes (a good rule of thumb is 1 minute per ounce for sliceable chicken breasts). We’re overshooting the cook time a bit so they’ll be pull-apart tender.
Allow for a full 10-minute natural pressure release (NPR). This helps to keep the chicken breasts tender and juicy!
Dice the carrots fairly thick. If they’re too thin they will get too soft and start to break down as you mix the stew. Same goes for regular potatoes – be sure to dice them at least an inch thick.
Season with salt to taste after cooking. I err on the side of less salt in recipes because sodium content in broth varies so much depending on the brand. Easier to adjust once you can taste it!

Instant Pot Chicken Stew in a black bowl served with bread and chopped fresh parsley, viewed from overhead.

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

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