Instant Pot Chicken Stew
There is nothing more comforting than a hearty, satisfying homemade meal at the end of the day. This Instant Pot Chicken Stew, featuring tender chicken and vegetables in a creamy broth flavored with white wine and fresh herbs, takes just 30 minutes to prepare and 10 minutes to cook, making it the ideal cozy meal for busy weeknights when you are looking for a home-cooked dinner.
The Instant Pot can do wonderful things in a fraction of the time it would take on the stovetop. Take this recipe as an ideal example to use! I can wholeheartedly say that it’s one of the most-used appliances in my house, and with so many recipes on hand, I am looking forward to weeknight dinners instead of reading. A few of my family favorites include: Red Wine Beef Roast, Apple Cider Pork Chops, and Bacon Ranch Potato Soup!
Table of contents
If you are always busy, a good pressure cooker is a must-have for home-style dishes. Stews, for instance, are traditionally prepared for hours to ensure that the meat is tender and the flavors are extracted and melded well. But with the Instant Pot, it takes me under an hour to make something that would usually take hours. The broth is so velvety smooth and creamy that it warms your soul, and my favorite part is dipping some freshly baked bread into it. This recipe is proof that good food can be quick, easy, and prepared with budget-friendly ingredients.
Why you will love this recipe
- Homemade stew in less than an hour: With all fresh ingredients, I can make stew from scratch in about 45 minutes in my Instant Pot. It tastes better than any stew I can get from a restaurant, and it is really easy to make.
- Simple ingredients: All I need is chicken, vegetables, and some basic kitchen staples to make the best homemade chicken stew ever. It has creamy broth seasoned with Italian herbs and savory garlic, and fluffy bread to soak all that goodness is a must.
- One-pot meal: This is the ideal weeknight meal, cooked entirely in the pot, making cleaning a breeze.
- Affordable recipe: It also saves me money since I can feed everyone for less than $20 and still have plenty of leftovers for the next day.
What you will need
- Chicken: I use organic chicken thighs for the best flavor without any additives or pesticides. I prefer mine boneless and skinless, cut into cubes about 2 inches in size.
- Vegetables: Diced red bell pepper adds a bit of color and sweetness to the stew, but I cut the carrots into thick rounds, so they stay big and full of flavor. I like to be able to bite into my carrots. I use peeled baby potatoes, cut into cubes, but not so small that I cannot get a bite of them, too. Sweet peas provide a nice fresh flavor and brightness with vivid color. I use frozen so they don’t get soggy. Celery adds a savory depth that balances the richness of the broth. Chopped onion thickens the broth and adds umami. Minced garlic is essential for a sweet and robust flavor, whereas powdered garlic can leave a bitter aftertaste.
- Wet ingredients: Low-sodium chicken broth is the main ingredient in the soup. I use the low-sodium variety because it provides rich flavor without all that extra salt. I like to use extra-virgin olive oil to sauté the chicken because it has a high smoke point, a mild flavor, and is healthier, with less fat. White wine brightens the flavor and deglazes the pan while tenderizing the chicken.
- Dry ingredients: All-purpose flour thickens the gravy and makes it hearty and rich. It binds with the broth, helping thicken it as it cooks. I also add cornstarch to make my stew extra thick and hearty when adding the cream. If you like a soupier stew, you can skip this step.
- Seasonings: Besides salt and pepper, I also use thyme for a hint of minty taste and rosemary for a floral flavor. A bit of paprika is perfect for its smoky sweetness. I also use chopped fresh parsley for a pop of color and floral freshness. I use my homemade Italian seasoning, which is easy to make with just a few fresh herbs and spices. Bay leaves add depth and earthiness to balance it all.
How to prepare
- Brown the chicken: First, I turn the Instant Pot to sauté and heat the oil. Once it is sizzling, I season the chicken and sear it in batches until it is golden brown on all sides, being careful not to overcrowd the pot. Then I set the chicken aside and pour the white wine into the pot to scrape the brown bits from the bottom. Afterward, I add the onion and sauté for 1 minute, then add the garlic and sauté for 30 seconds.
- Add the vegetables: The celery, carrots, and bell peppers go in next, and sauté and stir for about 5 minutes. I stir in the paprika, Italian herbs, thyme, and rosemary, season it with salt and pepper to taste, and sprinkle the flour on top before stirring again. Now, I add the chicken, potatoes, peas, and broth, stirring well. The broth should cover the ingredients by at least an inch, but not go over the MAX fill line.
- Cook the stew: I add the bay leaves, seal the lid, and cook for 10 minutes, then perform a 10-minute natural pressure release.
- Thicken the broth: Next, I open the lid and turn it to sauté again, add the cream, stir, and cook for 5 minutes while I dissolve the cornstarch in ½ cup of cold water. I stir the cornstarch slurry into the stew until it thickens, and then turn off the pot.
- Garnish and serve: Finally, I remove the bay leaves and serve the soup garnished with parsley.
Expert tip
Preventing the burn notice
There is nothing worse than getting all the stew ingredients into the pot after seasoning and browning them, only to have the pot shut down due to a burn notice. Whether it is due to burnt bits at the bottom of the pot or not layering the ingredients properly, it can always be prevented if steps are taken when preparing the stew. First, always deglaze the pot after sautéing. Use at least 1 cup of a thin liquid, such as water or broth. In this recipe, I use wine because it adds a delicious, tangy taste. Then, make sure there is at least 1 cup of liquid at the bottom of the pot. Layer the ingredients properly next, placing the meat on top and adding the thickeners last.
More tips to consider:
- Don’t add the cornstarch and cream until after the stew has finished cooking.
- I use thighs for this because dark meat is juicier, but any cut will work.
- Pat the chicken dry before seasoning it so it will stick better.
- Don’t cut the vegetables too small. They will overcook and turn soggy.
Recipe variations and add-ins:
- Other meat: Instead of chicken, try this stew with turkey, pork, or ham. It is delicious no matter which meat goes into it.
- Vegetable stew: On the other hand, leave the chicken out and use vegetable broth for a vegetarian stew.
- Bacon: Chicken bacon stew is very popular in my house. Adding bacon to anything seems to be a plus. Try my candied bacon if you don’t believe me!
- Barbecue chicken stew: Instead of using Italian herbs, use barbecue seasoning in the pot.
- Cajun stew: If you’re in the mood for something spicy, add a tablespoon of my Cajun seasoning to this recipe instead of the Italian seasoning.
Serving suggestions:
This hearty stew is best served with something starchy to soak up the broth. I serve it on top of pasta or rice. My Instant Pot rice recipe is so quick and easy, plus it is foolproof, so I never have to worry about it turning out sticky or dry. Serving it on a plate of fresh homemade angel hair pasta is really impressive. It is simple to make with just eggs and flour. This is my go-to Sunday meal when I want to impress the family.
Instead of serving this stew on top of something, I often like to serve it in my awesome bread bowls. Not only are these tasty and easy to make, but they also cut down on dishwashing. The kids love tearing off chunks of their bowl and dipping them in their stew. For something a little more ordinary but no less scrumptious, these buttery, soft dinner rolls are fast and easy to make in less than 30 minutes.
How to store leftovers:
- Refrigerate: I can pack my leftover chicken stew in an airtight container, and it will stay fresh for 5 days in the refrigerator.
- Freezing: It also freezes for 3 to 4 months in a freezer bag. I like to put small portions in quart bags laid flat, so they take up less room.
- Defrost: I thaw the frozen stew overnight before serving.
- Reheating: To reheat, I put the chicken stew in a saucepan on the stove on medium for several minutes until it is hot.
Frequently asked questions
The best kind is the kind you like to drink because you’ll have plenty left over to drink at dinner. I like Pinot Grigio because of its refreshing fruity taste. It has a dry finish with a blend of pear, green apple, lemon, and lime. The light, citrusy taste pairs well with this rich chicken stew, adding a bit of zesty crispness without being too sweet. For something sweeter, try Riesling. It has a mixture of peach, orange, and apple with a floral bouquet and sweet honey.
This usually happens from using high-sodium chicken broth or stock. Instant Pots do not allow evaporation as the food cooks, so the flavors just get concentrated, making the salt even saltier by the time it is done cooking. I always use low-sodium broth because regular broth has too much sodium, making it taste too salty. To fix this, add some water, lemon juice, vinegar, or cream.
It is best to use waxy potatoes for this recipe. Cooking in the Instant Pot, the condensation is trapped inside, so the potatoes need to handle the moisture. I prefer red or yellow waxy potatoes. Do not use russet potatoes for this recipe. Also, if the potatoes are small, leave them whole and don’t peel them. Another way to prevent this is to use a steamer basket.
If it has been overcooked, the chicken will turn dry and tough to chew. When it overcooks, the moisture is squeezed out of the meat as the fibers contract. Using chicken thighs instead of breasts can prevent this, or cutting them into larger chunks. In fact, they can be left whole instead. Searing the chicken first also helps prevent it from drying out, so do not skip this step.
More Instant Pot recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Instant Pot Chicken Stew
Ingredients
- 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 medium carrots cut into thick rounds
- 2 stalks celery diced
- 3 tablespoons all-purpose 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
Instructions
SAUTE:
- 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-crowd 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 Instant Pot and sauté for 1 minute, then add the garlic and sauté for an additional 30 seconds.
- Add the bell pepper, carrots, and celery, and saute for 5 minutes, stirring occasionally.
- Add the rosemary, thyme, Italian dried herbs, and paprika. Stir to combine.
- Season with salt and pepper and 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.
PRESSURE COOK:
- Cancel the Saute function.
- Close the lid, seal it, and Pressure Cook for 10 minutes. After that, allow 10 minutes for a Natural Pressure Release, then manually release any remaining pressure.
THICKEN:
- Once the pressure has been released, open the lid and click SAUTE again.
- 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 off the Saute function.
- Discard the bay leaves, garnish the soup with parsley, and serve.
Notes
Preventing the burn notice
There is nothing worse than getting all the stew ingredients into the pot after seasoning and browning them, only to have the pot shut down due to a burn notice. Whether it is due to burnt bits at the bottom of the pot or not layering the ingredients properly, it can always be prevented if steps are taken when preparing the stew. First, always deglaze the pot after sautéing. Use at least 1 cup of a thin liquid, such as water or broth. In this recipe, I use wine because it adds a delicious, tangy taste. Then, make sure there is at least 1 cup of liquid at the bottom of the pot. Layer the ingredients properly next, placing the meat on top and adding the thickeners last.More tips to consider:
- Don’t add the cornstarch and cream until after the stew has finished cooking.
- I use thighs for this because dark meat is juicier, but any cut will work.
- Pat the chicken dry before seasoning it so it will stick better.
- Don’t cut the vegetables too small. They will overcook and turn soggy.
These are some awesome recipes. And I advise anyone to use them.🤙🏾😎
When do you add the chicken back in? The recipe doesn’t specify
Yes, sorry, you add it before the potatoes. I updated it, thanks for letting me know.
This is awesome! I made it exactly except didn’t use wine, just a bit of extra water besides the broth and I added mushrooms, green beans and corn besides everything else. This tastes amazing! Thank you!
Delish! Serving this with cheddar biscuits and organic French rose! ❤ Cheers!
This recipe was delicious! When we had the leftovers a few days later, I added half a can of coconut milk, Trader Joe’s yellow curry, a handful of spinach, and some sweet peppers. I topped it with chopped peanuts, cilantro, and sliced green onions. I served it with Jasmine rice. It was as good as the Massman curry at our fav Thai restaurant! Thanks so much!!
Tried out great… wonderful recipe… thanx💚
Hello, thank you for sharing this recipe. I made this for dinner tonight, and it was delicious. The only think I did differently was add a can of peas and corn (at the end) — didn’t have any frozen veggies, but I enjoyed it. Thank you.
thank you for your feedback Carolyn! Happy you enjoyed it!
2nd time making this recipe (yup, we loved it the first time). Adding a slow cooker alternative or instructions would be great! We could do the prep the night before, add the contents at lunch time and have this savory stew hot and ready to go for dinner…
This turned out quite good. I did find that total time to make was 1-1/2 hrs. I wouldn’t use the bell pepper next time because it basically disappeared. I didn’t use the peas or cream (just personal preference). It did require more chicken broth to cover the ingredients. I did use breasts but I think thighs would have been better if I had them.
This was so good. Both of my kids were sick and they loved this stew. I didn’t have wine or heavy cream, but it was still delicious!
Made this today and the family love it, little one devoured it and husband has said it tastes great. The only thing I would add is like in another review said it did take 2 hours not the 55 mins as stated in the recipe so when I make it again will set more time aside. Thank you for a tasty family meal 🙂
This was so good and so perfect for a lazy night! I cheated and did the dump-and-go method instead of sautéing. Left out the flour to keep it GF and added extra corn starch at the end. Topped it off with some lemon juice which took it to the next level!!!
This has become my go-to recipe for chicken stew! Delicious and easy to make.
Made it tonight. Was ok . so .I added parsnips, rutabaga’s, corn instead of peas. Was very good but doubled the seasoning. Was a little bland until I added the additional seasoning