There’s something magical about a bowl of warm stew on a chilly evening. This Instant Pot Chicken Stew is more than just a meal—it’s a hug in a bowl. It’s the kind of recipe that conjures memories of family dinners, where laughter mingled with the aroma of hearty, simmering vegetables and tender chicken. Perfect for weeknight dinners or a cozy weekend meal, this stew comes together in a flash thanks to the Instant Pot, making it a lifesaver for busy schedules.

Whether you’re a seasoned cook or just starting your culinary journey, this stew is foolproof, flavorful, and sure to become a staple in your kitchen. The combination of wholesome ingredients creates a nourishing dish that feels like it was simmered all day—without the wait.

Why You’ll Love This Recipe:

Quick and Easy: Ready in under an hour, thanks to the Instant Pot!
Healthy and Wholesome: Packed with tender chicken, vibrant veggies, and a flavorful broth.
Comfort Food at Its Best: A one-pot wonder that’s perfect for warming up on chilly days.
Family-Friendly: Loved by kids and adults alike, with simple, hearty ingredients.

Ingredients You’ll Need:

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
4 medium carrots, peeled and chopped
3 celery stalks, chopped
3 medium Yukon Gold potatoes, diced
1 cup frozen peas
4 cups chicken broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt
½ tsp black pepper

How to Make Instant Pot Chicken Stew:

Step 1: Prep Your Ingredients
Before you start, chop your veggies and cut the chicken into bite-sized pieces. This makes the cooking process smooth and ensures everything cooks evenly.

Step 2: Sauté the Aromatics
Set your Instant Pot to the sauté mode and heat the olive oil. Add the diced onion and cook for about 2-3 minutes, until softened and fragrant. Stir in the garlic and sauté for another 30 seconds.

Step 3: Brown the Chicken
Add the chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally. You’re not cooking the chicken through, just giving it a nice golden sear to build flavor.

Step 4: Layer the Vegetables
Add the carrots, celery, potatoes, and peas to the pot. These vegetables create the hearty backbone of the stew and absorb all the delicious flavors.

Step 5: Add the Seasonings and Broth
Stir in the tomato paste, dried thyme, rosemary, and a bay leaf. Pour in the chicken broth and season with salt and pepper. Give everything a good stir to combine.

Step 6: Cook Under Pressure
Secure the Instant Pot lid and set it to the “Sealing” position. Cook on high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully perform a quick release.

Step 7: Serve and Enjoy
Remove the bay leaf before serving. Ladle the stew into bowls and enjoy the warm, comforting flavors of this one-pot dish. Pair it with crusty bread for an extra satisfying meal.

Helpful Tips:

Chicken Choices: Boneless, skinless chicken thighs are perfect for this recipe as they stay tender and juicy, but chicken breasts can also be used.
Veggie Swaps: Feel free to substitute or add other veggies, like parsnips, green beans, or corn.
Thickening the Stew: For a thicker consistency, mash a few of the potatoes directly in the pot after cooking.
Storage: Leftovers taste even better! Store in an airtight container in the fridge for up to 4 days.

Details:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Main Course
Method: Instant Pot
Cuisine: American
Diet: Gluten-Free

Notes:

This stew can be frozen for up to 3 months. Allow it to cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Adjust the seasoning to your preference, adding a touch more salt or herbs if needed.

Nutritional Information (Per Serving):

Calories: 320
Protein: 28g
Carbohydrates: 27g
Fat: 12g
Fiber: 4g

Frequently Asked Questions:

Can I make this stew without an Instant Pot?
Absolutely! Use a large Dutch oven or stockpot. Follow the same steps, but simmer the stew on low heat for 30-40 minutes until the vegetables and chicken are fully cooked.

What can I serve with this stew?
A warm, crusty loaf of bread or a side salad makes a perfect companion to this hearty stew.

Can I use frozen chicken?
Yes, but it’s best to thaw the chicken beforehand to ensure even cooking.

Storage Instructions:

Refrigerate leftover stew in an airtight container for up to 4 days. Reheat on the stove over low heat, stirring occasionally. For freezing, portion the stew into freezer-safe containers, leaving room for expansion. Label and freeze for up to 3 months.

Related Recipes:

If you loved this Instant Pot Chicken Stew, you’ll want to try these comforting classics:

Slow Cooker Chicken Stew

Conclusion:

This Instant Pot Chicken Stew is a game-changer for cozy, weeknight dinners. With its tender chicken, hearty vegetables, and flavorful broth, it’s a dish that warms your heart and fills your home with irresistible aromas. Give it a try—you’ll find yourself coming back to this recipe again and again. So, grab your Instant Pot, gather your ingredients, and let’s get cooking!

Hearty Instant Pot Chicken Stew

Author: Dinah A.

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