This Instant Pot Chicken Stew is one of those cuddle up and get comfortable kind of meals. I am in love with the tender chicken and savory flavors.
Nothing beats a warm and cozy bowl of hearty chicken stew when the weather starts to turn. I love this stew with a slice of warm, buttered break and a fall salad on the side.
For more recipes like this, try my Salmon Caesar Salad, my Italian Sausage, Kale and Potato Soup and these Italian Meatballs.
Ingredients
Gather up your ingredients and get ready to simmer up some Instant Pot Chicken Stew:
I used chicken breasts in this recipe which are a tender, lean protein and form the hearty base of the stew.
Yellow onion or leek brings sweetness and depth of flavor to the broth and I love the savoryness celery adds to the base of a stew. Don't skip the garlic!
Use a good-quality broth or chicken stock!
See recipe card for quantities.
Instructions
Here are the easy steps to making my Instant Pot Chicken Stew:
- Step 1: Heat olive oil in the Instant Pot on Sauté mode. Cook onion or leek and celery until soft and fragrant. Add garlic, turn off Sauté, and cook briefly, adding a splash of broth if needed to deglaze.
- Step 2: Pour in the remaining broth, add herbs, bay leaves, salt, pepper and carrots. Place chicken on top, then potatoes. Do not stir.
- Step 3: Seal the lid and pressure cook on High for 10 minutes. Let pressure release naturally for 8 minutes, then quick release the rest.
- Step 4: Remove chicken and shred.
- Step 5: Blend a cup of the soup with an immersion blender to thicken naturally. Add kale to the pot and let it wilt. Return shredded chicken and pureed soup to the pot, stir in vinegar or lemon juice, adjust seasoning, and serve with parsley and a drizzle of olive oil or melted butter.
Hint: Nothing beats the magic of an Instant Pot to get utterly delicious, fall apart tender Instant Pot Chicken Stew.
Substitutions
Ok so, there are loads of ingredient swaps you can make. Here are a few I've tried that worked really well:
- Chicken breasts: You can use boneless, skinless thighs for a juicier alternative.
- Yellow onion or leek: Shallots or green onions can be used instead.
- Chicken broth: Vegetable broth or mushroom broth can be used for a vegetarian option.
- Rosemary: Tarragon or sage can provide a similar earthy aroma.
- Carrots: You can swap carrots with parsnips for a similar result.
- Kale: Spinach or Swiss chard can be used instead.
Variations
It's easy to tweak this Instant Pot Chicken Stew to take it in a different flavor direction:
- Fall vibes: Use sweet potatoes and parsnips instead of regular potatoes and carrots.
- Green veggie boost: Add extra leafy greens like spinach or kale and finish with fresh herbs.
- Slow cooker style: Cook on low in a slow cooker for 4-6 hours for tender, fall-apart chicken.
- Low-sodium option: Use low-sodium broth and adjust seasoning at the end.
- Quick weeknight: Use pre-chopped vegetables and shredded rotisserie chicken to speed up prep.
Equipment
Aside from my trusty Instant Pot, I used a cutting board and knife as well as a spatula.
Storage
Store leftover Instant Pot Chicken Stew in an airtight container for up to 4 days.
Freeze in portions for up to 3 months, making it easy to reheat single servings.
Warm gently on the stove or in the microwave, adding a splash of broth if needed to loosen the stew.
Top tip
Shred the chicken while the stew is hot so it absorbs more of the flavorful broth.
FAQ
Yes, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Shredding the chicken helps it absorb the flavors of the stew and makes it easier to serve.
Absolutely! Vegetables like bell peppers, zucchini or green beans can be added for extra color.
Related
Looking for other recipes like this? Try these:
Instant Pot Chicken Stew
Ingredients
- 3 8 oz boneless chicken breasts
- 1 tablespoon olive oil
- 1 yellow onion or 1 leek diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 tablespoon fresh rosemary minced (or 2 teaspoon dried)
- 1 tablespoon fresh thyme minced (or 2 teaspoon dried)
- 2 bay leaves
- ½ - 1 teaspoon flakey salt to taste
- ½ teaspoon black pepper
- 3 medium carrots sliced into thick rounds
- 1 lb baby potatoes halved
- 2 cups loosely packed chopped kale
- 1 teaspoon apple cider vinegar or lemon juice optional
- To serve
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon olive oil or butter
Instructions
- Season chicken breasts with salt and pepper.
- Add 1 tablespoon olive oil to Instant pot and turn on Sauté mode. Sauté the onion / leek and celery on medium until softened and fragrant.
- Add garlic, turn off the Sauté function and continue to cook for 30 seconds in the residual heat. If it starts to stick add a touch of broth to deglaze.
- Add all the remaining broth, rosemary, thyme, bay leaves, salt and pepper and carrots. Add chicken on top followed by potatoes. Don't stir.
- Add the lid and set the vent to sealing. Pressure Cook on High pressure for 10 minutes.
- At the end of the cooking time, let the pressure release naturally for about 8 minutes, then quick release any remaining pressure. Remove the chicken breasts and transfer to a chopping board. Shred chicken with 2 forks.
- Remove 1 cup of soup and place in a jug and process with an immersion stick blender, this will thicken the soup naturally without needing to use corn starch. Add the kale to the pot and close the lid to let it wilt.
- Add shredded chicken and pureed soup back to pot with apple cider vinegar or lemon juice and stir to combine. Adjust seasoning to taste and serve with fresh parsley and stir through more olive oil or melted butter.
Equipment
- Instant Pot
- Immersion Blender
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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