Instant Pot Chicken Stew is made with tender chicken meat and various vegetables in a creamy broth base. You can prepare it in 30 minutes and let the pressure cooker do its magic!
The IP can do wonderful things in the kitchen in a fraction of the time that the stovetop normally takes. Take this recipe as an ideal example to use it! Want some more IP recipes? Check out the recipes for Red Wine Beef Roast, Apple Cider Pork Chops, and Bacon Ranch Potato Soup!
Pressure Cooker Chicken Stew Recipe
Instant Pot Chicken Stew is so easy to cook that you can make it on any day of the week, with or without occasion, and with ingredients so basic that you can prepare it on a whim.
If you are always busy, a good pressure cooker will be a necessity if you want homestyle dishes all the time. Stews, for instance, are traditionally prepared for hours to ensure that the meat is tender, and the flavors are extracted well. But for this recipe, the IP comes handy.
The outcome is a healthy and hearty dish that tastes as if you put on hours to make it. It has a variety of vegetables that add nutrients and flavors. The chicken itself has protein and antioxidants.
Overall, this is a good dish to feed your family. Even kids enjoy this!
How to make Instant Pot Chicken Stew
- Brown: Use the sauté function to heat some oil, cook the meat cubes until golden brown, then, set aside first. Add the white wine and deglaze the pot.
- Sauté: Next, sauté the veggies, except the spuds and sweet peas. Add the aromatics, season with salt and pepper and add flour.
- Cook: Put everything in except for the cornstarch and cream. Close the lid, seal, pressurize according to the set minutes in the recipe card below, then, release once the cycle is complete.
- Thicken: Once you have released the pressure, you may open the lid and add in the cream. Cook some more using the sauté setting. Also, add the slurry of cornstarch and water to thicken.
- Serve: Discard the bay leaves, garnish the soup with parsley and serve.
What herbs go into Instant Pot Chicken Stew
This recipe calls for rosemary and thyme, Italian herbs with fresh parsley used as a garnish. All of these enhance poultry flavor.
The ingredients also include bay leaves which I find to be a necessary addition to stew recipes like this. It completes the flavor profile and it enhances the other flavors of the dish.
Aside from these, salt, pepper, paprika, onion, and garlic also season the soup which complements the vegetable flavors, too.
What to Serve with Instant Pot Chicken Stew:
While this dish could very well be served alone and still be stellar, you can these other side dishes to complete the experience:
- Creamy Mashed Potatoes
- Crispy Roasted Rosemary Potatoes
- Tomato Salad
- Broccoli Rice Casserole
How to Store:
- Refrigerate: Allow the stew to cool completely, then, place in an airtight container. Refrigerate for up to 3 to 4 days. Reheat on the stovetop.
- Freeze: Though freezing may change the texture of the veggies and the cream may separate, this dish can withstand up to 4 or 6 months of storage. Thaw completely first before reheating on the stovetop.
- You can use any cut of the chicken for this, even the breasts will be a good choice. Another variation of this recipe is to simply put all the ingredients in, except for the cream or it might curdle, then cook without sautéing.
- Instead of cubes, you can simply cook the whole chicken cut, then, after cooking, remove each cut from the pot. Shred them, discard the bones, then, put the shredded meat back into the soup.
- Another way to thicken this is to get some of the broth and the potatoes, then, puree using a blender. Then, stir everything back into the soup.
- You may choose to leave out the cream if you want.
Prep time: 30 minutes Cook time: 10 minutes Total time: 55 mins
- 2 lbs chicken thighs (boneless and skinless - cut into 2-inch cubes)
- 2 tablespoons olive oil
- 1/3 cup white wine
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 red bell pepper (diced)
- 2 stalks celery (diced)
- 2 medium carrots (cut into thick rounds)
- 3 tablespoons flour
- 1/2 teaspoon rosemary (fresh or dried)
- 1/2 teaspoon thyme (fresh or dried)
- 1/2 teaspoon dried Italian herbs
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 1/2 lbs baby potatoes (peeled and cut into cubes)
- 1 cup sweet peas (frozen)
- 4 cups chicken broth (more if needed)
- 1/2 cup heavy cream
- 2 bay leaves
- 1 tablespoon fresh parsley (chopped)
- 2 tablespoons cornstarch
- Turn on the sauté function on high and once the IP displays HOT, heat the oil.
- Cook the chicken cubes in batches, careful not to over crown in the pot and sear until golden brown, then, set aside on a plate. Cover with foil to keep warm.
- Add the white wine and using a wooden spoon, scrape the bits that stuck to the bottom of the pot.
- Add the onion to the IP and saute for 1 minute, add the garlic and saute stirring for 30 seconds.
- Add the bell pepper, carrots and celery, saute for 5 minutes, stirring occasionally.
- Add the rosemary, thyme, Italian dried herbs, and paprika. Stir to combine.
- Season with salt and pepper and add sprinkle flour on top. Stir to combine.
Add back the chicken.
- Next, add the potatoes, frozen sweet peas, and chicken broth. The broth should cover the ingredients by 1-2 inches, but make sure you don't go over the pot MAX line. Stir to combine.
- Add bay leaves.
- Cancel the Saute function.
- Lock the lid, seal, Pressure Cook for 10 minutes, followed by 10 minutes Natural Pressure Release after which release manually the remaining pressure.
- Once the pressure has bee released, open the lid and click again on SAUTE.
- Add the cream, stir and cook for 5 minutes.
- In a small bowl or measuring cup, dissolve 2 tablespoons of cornstarch in 1/2 cup of water and slowly pour the mixture into the stew. Stir until thickened.
- Turn of the Saute function.
- Discard the bay leaves, garnish the soup with parsley and serve.