Name: Instant Pot Chicken Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken thighs or breasts; 3 cups diced Yukon gold potatoes; 2 cups sliced carrots; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 2 tablespoons tomato paste; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley (optional)

Comfort food doesn’t get any easier or more satisfying than this Instant Pot Chicken Stew. Loaded with tender chicken, hearty potatoes, sweet carrots, and a rich, savory broth, this dish is everything you want in a cozy homemade meal. Using the Instant Pot means you get all the slow-cooked flavor in a fraction of the time — perfect for busy weeknights or chilly weekends.

This stew brings together simplicity and soulfulness in every spoonful. It’s a balanced one-pot meal that’s both nourishing and flavorful. With just a few pantry staples and some fresh ingredients, you can whip up this wholesome dish with very little effort. Plus, it fills your kitchen with the most comforting aroma as it cooks.

Why You’ll Love This Instant Pot Chicken Stew

This recipe is perfect for anyone looking for a warm, hearty dish that comes together fast. The Instant Pot locks in flavor and moisture, giving you tender, fall-apart chicken and perfectly cooked vegetables every time.

Quick and easy thanks to pressure cooking
Healthy, protein-packed, and naturally gluten-free
Freezer-friendly and great for leftovers
One-pot meal = fewer dishes to wash
Ideal for family dinners or meal prepping

Can I Use Chicken Thighs or Chicken Breasts?

You sure can! Both boneless, skinless chicken thighs and chicken breasts work well in this stew. Thighs offer more flavor and tenderness, while breasts are leaner. If using breasts, make sure not to overcook — the Instant Pot will keep them juicy, but thighs are more forgiving if you’re new to pressure cooking.

Ingredients for the Instant Pot Chicken Stew

Each ingredient in this stew brings depth, heartiness, and a balance of texture and flavor to the bowl.

Boneless, skinless chicken thighs or breasts – The protein base of this dish. Chicken thighs offer more richness, but breasts are a great lean option.
Yukon gold potatoes – They hold their shape beautifully while becoming tender and creamy.
Carrots – Add natural sweetness and a pop of color to the stew.
Onion – Provides a savory base flavor that deepens as it cooks.
Garlic – Essential for aromatic depth and overall flavor.
Chicken broth – The flavorful liquid base that ties everything together.
Tomato paste – Adds a rich, umami depth and a slight tang.
Olive oil – Used to sauté the aromatics and brown the chicken.
Dried thyme – Earthy and subtle, it gives a comforting herbaceous note.
Bay leaf – Infuses the stew with classic slow-cooked flavor.
Salt and black pepper – Simple but crucial for seasoning throughout.
Fresh parsley – Optional, but perfect for garnishing and fresh flavor.

How To Make the Instant Pot Chicken Stew

Step 1: Sauté the Aromatics

Turn on the Instant Pot to “Sauté” mode. Heat olive oil and cook chopped onions until softened, about 3 minutes. Add garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Chicken

Add the chicken pieces and season with salt and pepper. Sear for 2–3 minutes per side to get a bit of color (they don’t need to be fully cooked). Remove and set aside.

Step 3: Deglaze and Build the Base

Add tomato paste to the pot and stir it around for a minute to caramelize slightly. Pour in a splash of broth and scrape up any browned bits from the bottom to avoid the burn notice.

Step 4: Combine Ingredients

Add the chicken back into the pot along with the potatoes, carrots, remaining broth, thyme, and bay leaf. Stir everything to combine.

Step 5: Pressure Cook

Seal the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 10 minutes. Once done, let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.

Step 6: Serve

Discard the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and enjoy warm.

How to Serve and Store Instant Pot Chicken Stew

This stew is a full meal on its own and feeds 4 to 6 people generously. Serve it piping hot with a sprinkle of fresh parsley for color and brightness. It pairs beautifully with crusty bread or a simple green salad if you’re looking to round out the meal.

For storing, let the stew cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stovetop or using the microwave.

What to Serve With Instant Pot Chicken Stew?

This cozy bowl of goodness shines on its own but pairs wonderfully with several sides to complete the meal.

1. Crusty Sourdough Bread

Perfect for dipping and soaking up every bit of the flavorful broth.

2. Side Green Salad

A fresh salad with vinaigrette adds crunch and brightness to balance the stew.

3. Garlic Parmesan Biscuits

Soft, buttery biscuits infused with garlic and herbs are a comforting addition.

4. Steamed Green Beans

Light and simple, they offer a nice contrast to the richness of the stew.

5. Roasted Brussels Sprouts

Add depth with their caramelized edges and slight bitterness.

6. Mashed Cauliflower

A low-carb side that keeps things light and creamy.

7. Grilled Cheese Sandwich

Not just for tomato soup! It’s indulgent and satisfying alongside chicken stew.

8. Apple Slaw

Crunchy, tangy, and fresh — a fun contrast to the warm stew.

Frequently Asked Questions

Can I use frozen chicken?

Yes, just be sure it’s boneless and skinless. You can skip the sauté step and add frozen chicken directly. Increase pressure cook time to 12–14 minutes.

How do I thicken the stew?

After cooking, you can turn on “Sauté” mode and stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to thicken the broth.

Can I add other vegetables?

Absolutely! Try adding celery, green beans, peas, or parsnips — just keep cut sizes uniform for even cooking.

Is it okay to use vegetable broth instead of chicken broth?

Yes, vegetable broth works fine if that’s what you have. It will slightly alter the flavor but still be delicious.

Can I double the recipe?

Yes, as long as it fits in your Instant Pot without passing the max fill line. Cooking time remains the same.

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
Let me know in the comments if you added your own veggie twist or tried this with biscuits on the side!

For more cozy, flavorful recipes like this one, don’t forget to follow me on Pinterest: Life With Livia on Pinterest

Conclusion

This Instant Pot Chicken Stew is the definition of comfort in a bowl — fast, hearty, and brimming with flavor. Whether you’re feeding a family or freezing leftovers for later, it’s a one-pot wonder that delivers every time. With minimal prep and big results, this stew is bound to become a regular on your dinner table.

Instant Pot Chicken Stew

Author: Livia Scott
Total Time: 30 minutes
Yield: 6 servings

Print Recipe

Description

This hearty Instant Pot Chicken Stew delivers comforting, slow-cooked flavor in a fraction of the time. Packed with tender chicken, potatoes, carrots, and a savory broth, it’s a one-pot wonder perfect for busy weeknights or cozy weekends. If you’re looking for quick dinner ideas, healthy meals, or one-pot easy recipes that the whole family will love, this stew hits every mark. It’s naturally gluten-free, freezer-friendly, and ideal for meal prepping or reheating leftovers.