Instant Pot Chicken Stew
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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!
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
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Instant Pot Chicken Stew
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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
Instructions
- 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.
Notes
- 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.
Nutrition Estimate
Did you make this recipe?
Please leave a review below and share your results!
Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
Laura, this recipe was so easy & delicious! It was great to be able to work with what was at home. Didn’t have fresh rosemary or thyme, so subbed them with a tsp each of those dry herbs. Also, had no yellow baby potatoes, so replaced them with red potatoes, cut down to 1 1/2 inch pieces. Seasoned rice wine vinegar filled in nicely for white wine vinegar.
Loved the idea of blending some of the stew as the “thickener”. Thanks for a yummy meal 🙂
I’m thrilled to hear you loved the recipe, Jennie! You’re right, it’s perfect for adapting to what you have on hand.
This was so delicious! I left out the vinegar but left everything else the same. So comforting. Thanks so much for sharing your recipe!
So glad you enjoyed the stew, Natalia!
I made this but instead of using uncooked chicken breast,I used leftover rotisserie chicken. I had about 3/4 of a chicken. I followed the recipe until it came time to add the chicken. I put everything in but the chicken. I cooked it for 10 min as directed. I cut up the rotisserie chicken then added it after thickening the stew. Next time I won’t put as much rosemary and thyme that it calls for, it was a bit too much for us. But, we still liked it. I’ll definitely make it again.
Thrilled you enjoyed the recipe, Lorraine! Thanks for sharing how you used rotisserie!
I love this recipe, thank you! Sometimes when I make it, the chicken breasts come out tough and dry. I’m still learning to cook with the instant pot.I’m sure I’m doing something wrong. Do you have any tips?
Hi Jennifer, so happy you love the stew! As for the chicken, results can vary based on the chicken itself. In the last couple years, I’ve had chicken that turns out too chewy and I’ve followed the exact same cooking process that was successful before. In general, if you allow for at least 10 minutes of natural pressure release (even longer is better), you’ll increase the chance of a good result. For dishes like stews and chilis, shredding into smaller pieces and letting them rest in the liquid will also help keep the pieces tender.
This recipe is delicious! I made it tonight & it turned out so good. I added a little extra thyme & extra minced garlic & used boneless chicken thighs in my 6 qt. ☺️ i accidentally let it naturally release for 20 minutes so I didn’t blend anything at the end & it was perfect as is.. thank you for sharing!
So glad you loved it, Kelly!
Was delicious!
Pretty fabulous with a nice depth of flavour.
So glad you enjoy the stew as much as we do!
So good. Made exactly as printed except no potatoes and a small bag frozen mixed veggies. Hubby was very happy. ;-).
Great idea to add more veggies! So glad you both enjoyed the stew!
One of the best chicken recipes ever!
So happy you love it!
Best ever! I added cabbage and corn and Slap Your Mama spice! Incredible!!
So happy you enjoyed the recipe, Graham! I haven’t tried it with that spice mix (what a name! LOL)
Great meal! It was comforting and my little ones enjoyed it very much too. Will definitely make it again. Thanks for the amazing recipe x
Wonderful to hear, Reina! You’re so welcome!
Just. SO GOOD. Everything you want in a comfort meal and perfect for summer and winter. Second time making it and 🤌🏻🤌🏻🤌🏻
Yay, I love hearing this, Jamie!
Incredible. Even my toddler loved it. I just used Italian seasoning instead. Big hit!! Can’t wait for leftovers tomorrow!
Thrilled to hear you all enjoyed the recipe, Becky!
Will definitely make this again. I did cube a sweet potato and used frozen sweet corn instead of peas. Delicious and hearty. Thank you!
Those sound like delicious swaps! So glad you enjoyed the recipe, Anita!
Very delicious. My whole family loved it.
Wonderful to hear, Courtnie!
Delicious healthy soup! This soup will warm you up and is filling too – perfect for winter! I used chicken thighs instead of chicken breast and it was tender and juicy. I blended all of the vegetables with an immersion blender and that really made it thick and creamy. This will be my go-to winter stew recipe!
Thrilled you enjoyed the recipe, Carrie!
This was an easy and outstanding recipe. We’ve made a few times now and the whole family likes it on a cold winter night.
This is wonderful to hear, Pete!
Super good! I wasn’t sure how it was going to come out as usually something is better the next day (and it was) but was perfect the same day, The combination of ingredients worked very well. Advice: When doubling recipe make sure not to overfill your instant pot. I received many compliments I will keep this one for future use for sure.
So glad you enjoyed it!
This was absolutely delicious! Easy recipe for the instant pot when I didn’t have access to my whole kitchen due to a water leak. The whole family enjoyed it and has asked for it again and again. Thank you for sharing!
So happy to hear you all enjoyed it! Good luck with your leak!
I usually use recipes as a guideline so I made this with some tweaks. I used 4 cups of chicken broth instead of 2 to make it more soupy. I cubed the chicken before adding it and cut my carrots up very small. No celery. I also cut the potatoes up small before adding in. When it was done, I added corn starch to thicken it. I ate it as is and my husband ate it with rice. We really enjoyed it!
Sounds like a lovely soup version! So glad you enjoyed it!
Do I need to adjust cooking time if I double the recipe for my 3 teenage boys?
Hi Alex, same pressure cook time as long as you’re using ~8oz chicken breasts. It will take a bit longer to come to pressure. Note that I haven’t tried a double batch in my 6-quart, but I expect it would fit in an 8-quart.
This was AMAZING !!! I did use larger chicken breasts (about 12 oz each) so I increased cooking time to 15 minutes to compensate. I also used the dry herb (poultry seasoning) recommendation since I didn’t have fresh on hand. I’m also a WW girl so I skipped the sautee part . Seems like I changed a lot, but I really didn’t. This was AMAZINGLY delicious!! Just shared it with my newlywed daughter too🩷. Thank you for a new winter staple!!
This is wonderful to hear, Amy! Thrilled you enjoyed the recipe!
Love this stew! I used 2 teaspoons of poultry seasoning instead of fresh herbs and it turned out perfect. Great stew to warm up to. Husband loved it and asked to add it to the rotation. Making again tonight less than 3 weeks later! Thank you!
Love hearing this, Sarah! So happy you both love it!
Loved by all!
Thrilled to hear this, Nettie!
Quick, easy, turned out great! I used what I had on hand: 4 boneless, skinless chicken breasts vs 3; three large Russet potatoes vs small potatoes; a bag of mini carrots vs 4 sliced carrots; marjoram and oregano vs thyme; dried herbs vs fresh. Everything worked out perfectly except the potatoes are a bit mushy. Also, I don’t have an immersion blender so I used the regular blender which is fine, just a bit more cleanup. Will make this again!
This is a fantastic tasting, easy to execute meal! It tastes just like chicken pot pie without the pastry and without needing to use dairy. I had a rotisserie chicken already in the house, so I used the pre-cooked chicken breast, making it completely fall-apart and shreddable after the 2nd cooking in the IP.
This is definitely going into our family’s rotation. Thanks for sharing!
Thanks for sharing how it went using rotisserie! So glad you enjoy the recipe!
Me and all family loved this recipe. We will be having this again and again.
It was easy to do.
It was very tasty.
I thought it was gonna be hard to do but even I could do it.
Thank you for this recipe.
This is wonderful to hear! So glad your family enjoyed the stew!
Great recipe, add 1/4 cup red wine before pressure cooking for more taste
So glad you enjoyed it!
I didn’t have fresh rosemary, so I opted for the poultry seasoning. Overall it was a bit bland so I added mustard, rice vinegar, smoked paprika, fish sauce, and Korean red pepper flakes (sweet and hot). The Fam liked the additions. But will try with the rosemary soon.
Man, this was some kind of good! I wasn’t expecting to be amazed, but I was! I followed the recipe exactly, except I sautéed all the veggies together for about 20 minutes until the carrots were good and tender, then I placed the chicken over top. I also added 1/2 cup canned, drained pigeon peas at the end. The chicken was so tender, it literally fell apart. The seasonings were spot on. I’m in love with this stew!!
This is wonderful to hear! So glad you love it!
Ooops, I forgot an essential ingredient, also add 1+ cup of chopped red kale!
Thanks for posting this! I’m an instantpot newbie (Cosori version) and this provided a great framework/template for experimenting with it.
I made a stoup version (somewhere between soup & stew in consistency) with changes: no potatoes or Worcestershire; sub two bone-in thighs for the breasts; sub cut green beans for the peas; 3+ cups of water with bullion; add two tablespoons of NM red chili powder (one hot, one mild). Really excellent! Serve with a dab of sour cream.
I wasn’t sure about this, but had some chicken that I needed to use. I prepared it with the poultry seasoning and at the end used a cornstarch slurry to thicken the stew because I do not have an immersion blender. It was very good and liked by all. I will definitely be making this again. Wonderful for these chilly evenings.
Thrilled to hear you enjoyed it, Lavinia!
This is delicious! I ended up adding a cornstarch/ water mix after it was done since I like my stew thick and it wasn’t quite thick enough from blending the broth and veggies, as suggested. Served it with rolls.
Delightfully easy, wonderfully flavorful!
Thanks!
Made this stew today for Packers and Cowboys game!! It was a hit, delicious and nutritious!!
Thrilled to hear you enjoyed it! Thanks for leaving a review!
Can I double the recipe in one batch?
Hi Susan, I think it would be fine in an 8-quart pot, but might be too much for a 6-quart. I’ll test a double batch soon and update the post with results!
Incredible meal! Definitely going on our regular rotation. Thank you!
So glad you enjoyed it, Brenda! Thanks for taking the time to leave a review!