This Instant Pot Chicken Stew is so easy to make! It’s a rich, thick and hearty dinner filled with chicken, vegetables and herbs.
Ingredients & substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Chicken breasts – chicken thighs would also work here.
- Yukon gold potatoes – use another waxy potato like baby, red or fingerling potatoes.
- Carrots – parsnips, squash or sweet potatoes would also be good.
- Celery – add in some more carrots instead.
- Yellow onion – white onion or red onion will work too.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Fresh rosemary – swap out for fresh sage or more fresh thyme.
- Fresh thyme – add in some fresh oregano or extra rosemary.
- Bay leaves – fresh thyme or oregano would be the best subtitute here.
- Salt & pepper – to taste.
- Tomato paste – you could also use 1/4 cup pasta sauce.
- Cornstarch – potato starch would also help make the soup thicker. If you don’t have any on hand, leave it out entirely.
- Chicken broth – vegetable broth is the best substitute here.
- Dry white wine – leave this out if you need to omit the alcohol from this recipe.
- Peas – corn would also be yummy in this soup.
- Fresh parsley – garnish your soup with some fresh basil instead or leave this off altogether.
How to make chicken stew in the Instant Pot
Step 1: Add everything to the Instant Pot.
Add the olive oil, chicken, potatoes, carrots, celery, onion, garlic, spices and tomato paste to the Instant Pot in order.
Step 2: Cook on high pressure.
Stir in some cornstarch if you want your stew to be thicker, then add the chicken broth and wine. Cook on high pressure for 3 minutes.
Step 3: Stir in the peas.
Do a quick release of the pressure, then stir in the peas and parsley.
Step 4: Serve and enjoy!
Garnish with fresh parsley and serve with a fresh baguette.
What to serve with Instant Pot chicken stew
I love serving my Instant Pot chicken stew with a fresh baguette! If you’re looking for more side dish ideas, here are some options:
Frequently Asked Questions
If you want your chicken stew to be nice and thick, sprinkle 1 tbsp. cornstarch into the pot before adding in the chicken broth and wine. Gently and lightly work it into the surface of the liquid. Just make sure you don’t stir it to the bottom, or you might get the burn message.
Yes! If you want to make this chicken stew recipe without the alcohol, just leave out the wine entirely. There’s no need to replace it with another liquid.
This recipe will give you about 4 hearty servings. If you’re serving a bigger group or making this for a potluck, you should be able to double the recipe as long as you don’t go over the Instant Pot’s maximum line. The cooking time will remain the same.
To make this chicken stew vegetarian, leave out the chicken breasts and swap out the chicken broth for vegetable broth. Feel free to add in some extra veggies to replace the chicken like turnips, parsnips, sweet potatoes, green beans or broccoli.
The key to a super flavourful chicken stew is using fresh herbs. The fresh rosemary and thyme will add an amazing flavour to your soup! I also like adding in some dry white wine for extra flavour.
Storing and reheating
You can store any leftovers of this Instant Pot chicken stew in the fridge for up to 5 days in airtight glass containers. When you’re ready to enjoy, reheat it in a pot on the stovetop or in the microwave for 1 to 2 minutes until heated through. Garnish with some fresh parsley and dig in!
Freezing this recipe
This chicken stew recipe is freezer-friendly and great for meal prep! Once the stew has completely cooled, you can freeze it in glass containers or Ziploc bags for up to 3 months. Let it defrost in the fridge overnight then reheat as normal, or reheat is straight from frozen in the microwave for 2 to 3 minutes, stirring halfway through.
More Instant Pot comfort food recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this stew into a weekly lunch.
- If you’re in need of a Y peeler, here’s the one that I use.
- I get all my free-range from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
Easy Instant Pot Chicken Stew {Ready in 30 Minutes}
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts diced
- 2 Yukon gold potatoes chopped
- 2 carrots chopped
- 2 stalks celery diced
- 1 yellow onion diced
- 4 cloves minced garlic
- 2 sprigs fresh rosemary finely chopped
- 3 sprigs fresh thyme finely chopped
- 2 bay leaves
- 1/2 tsp each Salt & pepper
- 1 tbsp tomato paste or 1/4 cup pasta sauce
- 1 tbsp cornstarch optional, to make a thicker stew
- 3/4 cup chicken broth
- 1/2 cup dry white wine can omit if needed; don't add any more liquid
- 1/2 cup peas optional, to add extra veggies
- 1/4 cup fresh parsley optional, finely chopped
To serve on the side (optional)
- Fresh baguette
Instructions
- Add olive oil, chicken, potatoes, carrots, celery, onion, garlic, rosemary, thyme, bay leaves, salt and pepper and tomato paste to Instant Pot.
- If using, sprinkle cornstarch overtop and very gently and lightly work cornstarch into the top of the surface of the chicken and veggie mixture. Don't stir all the way to the bottom of the pot or you may get the burn message.
- Add chicken broth and wine, then place lid on Instant Pot and cook on high pressure for 3 minutes.
- Do a quick release of the pressure, then stir in peas and parsley if using, reserving a bit of parsley for garnish. Serve with baguette if desired and enjoy!
