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Instant Pot Chicken Stew-1

Instant Pot Chicken Stew

This Instant Pot Chicken Stew is a comforting, hearty dish perfect for a quick weeknight meal. Tender chicken, vegetables, and a savory broth come together in less than an hour. Simple, nourishing, and kid-friendly, this stew is ideal for cold evenings or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1.2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1.5 lbs potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (optional, for thickening)
  • to taste fresh parsley, chopped (for garnish, optional)

Equipment

  • 1 6-quart Instant Pot
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups and spoons

Method
 

  1. Press the sauté button on the Instant Pot and add the olive oil. Allow it to heat for about 1 minute.
  2. Add the diced onion, carrots, and celery. Sauté for 3-4 minutes, stirring, until vegetables begin to soften.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the chicken pieces. Sauté for 2-3 minutes until the outside is just starting to brown.
  5. Add the potatoes, dried thyme, rosemary, salt, and black pepper. Stir well.
  6. Pour in the chicken broth, scraping the bottom with a spoon to deglaze and avoid the burn notice.
  7. Cancel the sauté function. Secure the lid, set the valve to sealing, and select Manual or Pressure Cook for 10 minutes on high pressure.
  8. When cooking is complete, let the pressure naturally release for 5 minutes, then carefully quick-release the remaining pressure.
  9. Open the lid and stir in the frozen peas.
  10. If a thicker stew is desired, mix cornstarch and cold water together in a small bowl, stir into the stew, and select sauté mode. Simmer for 2-3 minutes until thickened.
  11. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

Notes

You can use boneless, skinless chicken thighs for an even richer flavor.
Feel free to add other vegetables like chopped green beans or corn.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with crusty bread for a complete meal.