Instant Pot Chicken Stew

Why you’ll love this recipe:

Moist and tender chicken thighs are caramelized, then thrown into the instant pot with sauteed vegetables, chicken broth, and plenty of herbs to create a rich and hearty stew. The pressure cooker is one of my favorite kitchen appliances for busy weeknights. It creates a depth of flavor a long simmer achieves, but in a fraction of the time!

• Pressure cooker chicken stew
• Quick & healthy weeknight dinner
• A kid-friendly meal the whole family loves
• Only 20 minutes of total cook time

Instant pot chicken stew is comfort food at its best. It’s kid-friendly, nutritious, and satisfying. Unlike the stove top, chicken is hard to mess up in the instant pot. It comes out tender, juicy, and fork-tender every time. And you can make more than just stew! Try Instant Pot BBQ chicken, Instant Pot Beef Ribs, or Instant Pot Swedish Meatballs!

Key Ingredient Notes:

This instant pot chicken stew recipe requires simple ingredients and pantry staples.

• Boneless, skinless chicken thighs – Chicken thighs are very forgiving. They have a higher fat percentage than chicken breasts, but they are still considered lean. They cook up tender and moist, never dry or tough. If you’d rather use boneless, skinless chicken breasts, that works too. They still taste great, but are slightly less tender.
• Veggies – Carrots, celery, and onion are a killer combo. They create depth of flavor, provide plenty of nutrients, and add texture to the soup. For a simple shortcut, swap chopped carrots for baby cut carrots. You can find prechopped onion and celery in the refrigerated area of the produce section.
• Garlic – Garlic mellows and sweetens as it cooks, so don’t worry about the stew tasting too garlicky.
• Chicken stock – Chicken stock is a robust broth made from chicken bones, veggies, and herbs. Since it makes the base of the soup, I like to purchase a high-quality broth or make my own.
• All-purpose flour – Flour is almost 70 percent starch, which makes it an effective thickener. You can also use cornstarch.
• Russet potatoes – While I love the creaminess of a russet, any type of potato works well in stews. Yukon gold potatoes are a great option. They have a medium starch content, so they hold their shape well.
• Herbs – Bay leaves and fresh thyme enhance the aroma and overall flavor of the soup! If you don’t have fresh thyme, substitute 1/2 teaspoon of dried thyme. Dried herbs are stronger than fresh herbs, so you only need a third as much.

How to make this chicken stew recipe:

1. Cook the chicken & veggies

• Season the diced chicken with salt and pepper.
• Heat the instant pot to the sauté function, then add the butter. Once the butters melted, add the chicken and cook until lightly caramelized.
• Use tongs to transfer the chicken to a plate. Add the carrots, celery, and onion to the instant pot and sauté until softened – about 5 minutes. Add the minced garlic and cook until fragrant.

2. Pressure cook the chicken stew

• Add the potatoes and chicken into the instant pot.
• Whisk two cups of the chicken stock with the flour and pour into the pot.
• Add the remaining chicken stock, fresh thyme, and bay leaves, then stir well.
• Secure the lid and pressure valve, then cook on high pressure for 10 minutes. Once the time is up, allow a natural release of 10 minutes. Release the remaining pressure naturally.
• Remove the lid, and stir in the fresh parsley. Enjoy!

Storing Tips:

• Store leftover chicken stew in an airtight container in the refrigerator for up to 3 days.
• Chicken stew is a freezer friendly meal too! Transfer the stew to a freezer-safe container and freeze for up to 3 months.
• To thaw the chicken stew, place it into the refrigerator overnight.
• Reheat in the microwave until hot throughout, or in a large pot on the stovetop over medium heat.

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