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–+ servings
Two bowls of Instant Pot chicken stew.
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Easy Instant Pot Chicken Stew {Ready in 30 Minutes}

This Instant Pot Chicken Stew is so easy to make! It's a rich, thick and hearty dinner filled with chicken, vegetables and herbs.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken stew, instant pot
Servings: 4 servings
Calories: 308kcal
Author: Taylor Stinson

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!

Notes

Nutritional info does not include baguette.
Make sure you use fresh herbs for the best flavour.
Stir the cornstarch gently at the top of the chicken and veggie mixture to prevent the burn notice.
To make this stew vegetarian, use vegetable broth and swap out the chicken for extra vegetables like parsnips, turnips, sweet potatoes, etc.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freeze this chicken stew for up to 3 months. Defrost in the fridge then reheat as normal.

Nutrition

Calories: 308kcal | Carbohydrates: 28g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 429mg | Potassium: 1110mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5778IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 2mg