If you’re craving a warming, satisfying meal that feels like a big, comforting hug in a bowl, you simply have to try this Hearty Instant Pot Chicken Stew Recipe. It’s bursting with tender chicken, colorful vegetables, and fragrant herbs, all cooked to perfection in your Instant Pot for a dish that delivers incredible flavor without standing over the stove all day. Whether you’re rushing through a busy weeknight or craving a soul-soothing dinner, this stew hits all the right notes with minimal fuss.
Ingredients You’ll Need
Each ingredient plays a vital role in building the stew’s vibrant flavor and hearty texture, making this recipe as straightforward as it is delicious. From the earthy herbs to the fresh veggies, you’ll find everything comes together perfectly in your Instant Pot.
- Olive oil: Adds a silky base and helps brown the chicken for extra flavor.
- Boneless, skinless chicken thighs or breasts: Tender, juicy protein that soaks up all the spices.
- Onion: Provides a subtly sweet, aromatic foundation once sautéed.
- Garlic: Infuses the stew with warm, savory depth.
- Carrots: Add a touch of natural sweetness and vibrant color.
- Celery stalks: Bring gentle earthiness and crunch.
- Potatoes: Offer creaminess and body to make the stew truly hearty.
- Dried thyme: Herbal and slightly minty notes that brighten the dish.
- Dried rosemary: Woody, fragrant accent that complements the chicken perfectly.
- Salt: Enhances all the flavors in perfect balance.
- Black pepper: Adds a mild kick and complexity.
- Tomato paste: Brings a rich umami and subtle acidity.
- Low-sodium chicken broth: The flavorful liquid base for tenderizing and blending ingredients.
- Frozen peas: Sweet bursts of green that brighten and finish the stew.
- Cornstarch mixed with water (optional): For thickening to your preferred stew consistency.
- Fresh parsley: A fresh, herbal garnish that lifts and enlivens every bite.
How to Make Hearty Instant Pot Chicken Stew Recipe
Step 1: Sauté the Aromatics and Chicken
Start by setting your Instant Pot to sauté mode and heating the olive oil. Toss in the chopped onion and cook until it softens and turns translucent, about 2 to 3 minutes. Then add minced garlic and sauté for an additional 30 seconds until fragrant, releasing that wonderful aroma that signals deliciousness is coming your way. Next, add the chicken pieces and let them brown gently for about 4 to 5 minutes, stirring occasionally to ensure each side gets a nice golden color. This step develops deep flavors that make the stew extra special.
Step 2: Add the Vegetables and Seasonings
Once the chicken is browned, it’s time to layer in the heart of the stew — the carrots, celery, and potatoes. Stir in dried thyme, rosemary, salt, black pepper, and the tomato paste. Each spice and vegetable builds complexity and warmth, creating a stew that’s full-bodied yet balanced. Give everything a good stir to combine those flavors evenly.
Step 3: Pour in the Broth and Pressure Cook
Pour 4 cups of low-sodium chicken broth into the pot, ensuring all ingredients are gently submerged. Cancel the sauté mode and secure the lid on your Instant Pot. Set it to pressure cook on high for 10 minutes. This pressure cooking step tenderizes the chicken and vegetables quickly, melding all the flavors together into a rich, comforting stew.
Step 4: Release Pressure and Finish the Stew
After cooking, allow the Instant Pot to naturally release pressure for 5 minutes—this gentle slow-down helps the flavors develop further. Then carefully perform a quick release to let out any remaining steam. If you want a thicker stew, whisk together cornstarch and water to make a slurry and stir it into the stew, turning on sauté mode for 2–3 minutes until the liquid thickens. Finally, stir in the frozen peas to add a pop of sweetness and vibrant color, cooking another couple of minutes until they’re warmed through.
How to Serve Hearty Instant Pot Chicken Stew Recipe
Garnishes
Fresh parsley sprinkled on top is a simple but transformative garnish—it adds a bright herbal note and a lovely fresh contrast to every hearty spoonful. You can also try a dollop of sour cream or a sprinkle of grated parmesan for a creamy twist that feels indulgent.
Side Dishes
This Hearty Instant Pot Chicken Stew Recipe shines on its own but is even better alongside crusty artisan bread or buttery dinner rolls. A crisp green salad or roasted Brussels sprouts make excellent compliments, balancing the richness of the stew with fresh, crunchy textures.
Creative Ways to Present
For a cozy family-style meal, serve the stew right from the pot with bowls passed around the table. Alternatively, ladle it into individual bread bowls for a fun presentation your guests won’t forget. Garnish each serving with a sprig of parsley or a dash of smoked paprika for a pop of color and subtle smoky flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your stew, save any leftovers in an airtight container and refrigerate. The flavors actually deepen overnight, making this stew just as delicious—if not better—the next day. It will keep well for up to 3-4 days when properly stored.
Freezing
This Hearty Instant Pot Chicken Stew Recipe freezes beautifully, making it a perfect option for meal prepping. Portion the stew into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating to retain the stew’s lovely texture and flavor.
Reheating
To reheat, warm the stew gently on the stovetop over low to medium heat, stirring occasionally until heated through. You can also reheat in the microwave, stirring every minute or so for even heating. If the stew thickened while refrigerated, add a splash of broth or water when reheating to bring back that perfect stew consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs provide more juiciness and richness, chicken breasts work just fine. Just be careful not to overcook them as they can dry out; bite-sized pieces help them stay tender during pressure cooking.
What can I use instead of cornstarch for thickening?
If you prefer, you can use all-purpose flour or arrowroot powder as a thickener. Mix either with cold water to make a slurry before stirring into the stew, then simmer until thickened.
Is this stew gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and cornstarch labeled gluten-free. It’s a wonderful option for those avoiding gluten.
Can I add other vegetables to the stew?
Definitely! Feel free to toss in mushrooms, green beans, or even sweet potatoes to switch up the flavors and textures. Just adjust cooking times slightly if adding very dense or quick-cooking veggies.
What if I don’t have an Instant Pot?
You can easily make this stew on the stovetop in a heavy pot or Dutch oven by simmering gently until the chicken and vegetables are tender, about 45-60 minutes. Keep an eye on the liquid level and add broth as needed.
Final Thoughts
This Hearty Instant Pot Chicken Stew Recipe has become one of my all-time favorite go-to meals, especially when I want something nourishing with minimal effort and maximum cozy vibes. The balance of tender chicken, fragrant herbs, and hearty vegetables in a rich broth warms you from the inside out. I can’t recommend it enough for your next dinner—grab your Instant Pot, gather these simple ingredients, and get ready to fall in love with stew all over again!
Print
Hearty Instant Pot Chicken Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful Instant Pot chicken stew packed with tender chicken, vegetables, and aromatic herbs. This easy pressure cooker recipe delivers a comforting and nutritious meal perfect for busy weeknights.
Ingredients
Protein & Base
- 1 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables & Herbs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Seasonings & Liquids
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
Finishing Ingredients
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Onion and Garlic: Turn the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Brown the Chicken: Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 4–5 minutes. This step helps develop flavor in the stew.
- Add Vegetables and Seasonings: Stir in the sliced carrots, celery, diced potatoes, dried thyme, dried rosemary, salt, black pepper, and tomato paste. Mix everything well to combine the flavors.
- Add Broth and Pressure Cook: Pour in the low-sodium chicken broth and stir. Cancel the sauté mode, secure the Instant Pot lid, and set it to pressure cook on high for 10 minutes.
- Release Pressure: Once cooking is complete, allow a natural pressure release for 5 minutes before performing a quick release to let out any remaining pressure.
- Thicken the Stew (Optional): If a thicker stew is desired, stir in the cornstarch slurry and turn on sauté mode. Cook for 2–3 minutes until the stew thickens.
- Add Frozen Peas and Garnish: Stir in the frozen peas and cook for 1–2 minutes until heated through. Serve the stew hot, garnished with chopped fresh parsley for a bright finish.
Notes
- For extra depth of flavor, brown the chicken in batches before adding the vegetables to avoid overcrowding.
- This stew works well with leftover rotisserie chicken; if using pre-cooked chicken, reduce the pressure cooking time to 5 minutes.
- You can swap the vegetables or add others like parsnips or turnips according to preference.
- Adjust the thickness by varying the amount of cornstarch slurry or omit it for a brothier stew.
