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Comfort meets convenience in this quick and easy Instant Pot Chicken Stew recipe!
We’re talking about tender chicken thighs, hearty potatoes, vibrant stew vegetables and fresh herbs for a pressure cooker chicken stew that’s sure to become a family favorite.
Why You’ll Love This Recipe
This recipe is perfect for those days when winter is giving way to spring … when days are warming up but the evenings and mornings are still crisp and cool. As winter transitions to spring, this Instant Pot Chicken Stew seamlessly blends hearty comfort with the vibrant freshness of seasonal vegetables and herbs like carrots and dill.
More reasons to love this recipe:
- Dinner is on the table in 30 minutes, max.
- Ingredients can be prepared in advance, taking your prep time down to practically zilch.
- Cooking chicken stew in the Instant Pot means it’s a one-pot recipe without the mess.
- It’s perfect for meal prep. Make a big batch and enjoy a quick and easy meal all week.
Quick List of Ingredients
Here’s a quick list of ingredients for this pressure cooker chicken stew recipe. See the full recipe in the recipe card.
- Extra-virgin olive oil
- Boneless, skinless chicken thighs
- Carrots
- Celery
- Petite potatoes
- Onion
- Garlic
- Fresh herbs
- Chicken stock
How to Cook Instant Pot Chicken Stew
Unpopular opinion: You do not need to sauté your aromatics or brown the chicken before cooking chicken stew in the pressure cooker.
Does it aid the cooking process to sauté? Sure. Can you brown the chicken for depth of flavor? Absolutely. And, in most recipes we do sauté and brown in advance.
But this simple chicken stew recipe is equally comforting and delicious when the prepared ingredients are simply tossed into the Instant Pot and cooked on high pressure for 8 minutes with a natural pressure release of at least 5 minutes.
That’s it. Proof that streamlining dinner doesn’t have to mean sacrificing flavor.
See the recipe card for the full list of recipe ingredients and step-by-step instructions.
Instant Pot Chicken Stew FAQs
Can you use chicken breasts in pressure cooker chicken stew?
Yes, you can certainly use chicken breasts in place of the chicken thighs in this easy chicken stew recipe. Chicken thighs tend to be more flavorful that chicken breasts, which can easily dry out when overcooked.
To use chicken breasts, reduce the cooking time by a minute or two and use the quick release function on the pressure cooker to reduce overcooking. Remove the chicken and shred before adding back into the stew.
How do you thicken Instant Pot chicken stew?
This simple chicken stew recipe is already relatively thick and hearty, but adding a cornstarch slurry can add another layer to the broth. Simply mix cornstarch with cold water until smooth, and then slowly stir it into the piping hot stew. Stir until the stew reached the desired consistency.
Which type of potatoes are best for chicken stew?
We love baby Yukon Gold potatoes, but any petite variety of potatoes will work. Baby red potatoes, new potatoes and fingerling potatoes are all delicious options that will maintain their shape and texture during the cooking process.
Can I switch up the vegetables in this recipe?
Of course! The recipe calls for carrots, potatoes and celery, but you’re welcome to add or swap out veggies as you see fit. Ideas include peas, zucchini and corn. You could even add white beans.
How to Store, Freeze and Reheat This Recipe
For meal prep or to store leftover Instant Pot chicken stew, store in airtight containers and refrigerate for up to four days. Reheat in the microwave or on the stovetop over low heat.
To freeze this recipe, allow the stew to cool completely before transferring into freezer-friendly storage containers or freezer bags. Store in the freezer for up to three months.
To thaw and reheat frozen chicken stew, thaw overnight in the refrigerator or use the “defrost” setting on your microwave, as applicable. Once thawed, reheat the soup in the microwave or on the stovetop over low heat.
Instant Pot Chicken Stew
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large onion diced
- 3 medium carrots sliced in chunks
- 2 celery ribs sliced in chunks
- 3 cups petite potatoes quartered
- 1.5 pounds boneless skinless chicken thighs (trim excess fat)
- 4 cloves garlic minced
- 3 tablespoons fresh dill chopped
- 3 springs fresh thyme
- 3 cups chicken stock
- Salt and pepper to taste
- Chopped fresh dill for garnish
Instructions
- Add extra-virgin olive oil to the Instant Pot and layer the onions, carrots, celery and potatoes into the pot.
- Trim excess fat from the chicken thighs and sprinkle both sides with salt and pepper. Place the trimmed chicken thighs in the pressure cooker on top of the vegetables. Add the minced garlic, fresh dill and thyme, and add the chicken stock.
- Cook on high pressure for 8 minutes. Use the natural release method for at least 5 minutes once the cooking time is complete. Use the quick release function to release the remaining pressure. Do not open the Instant Pot until all of the pressure has been released.
- Remove and discard the sprigs of thyme. Use tongs to transfer the chicken thighs to a cutting board or a large bowl and shred. Add the shredded chicken to the pot of stew, stir and serve. Garnish the chicken stew with fresh dill and serve.
