When the air turns crisp and the days grow shorter, there’s no better feeling than sitting down to a bowl of warm, homemade stew. It’s the kind of dish that evokes memories of cozy family dinners, the scent of a simmering broth filling the kitchen, and the feeling of being wrapped in comfort after a long day. For generations, stews have been a go-to meal for families around the world—versatile, nourishing, and full of flavor. This Instant Pot Chicken Stew captures all the essence of a traditional stew but comes together in a fraction of the time, making it perfect for busy weeknights or when you just want something comforting and hearty without the wait.
As someone who grew up eating slow-simmered stews cooked for hours on the stove, I initially had my doubts about a pressure-cooked version. But the Instant Pot works its magic here, tenderizing the chicken, softening the vegetables, and blending all those rich flavors in under an hour. It’s a modern solution for a timeless classic, and it doesn’t compromise on taste or texture.
Picture this: juicy, shredded chicken nestled among tender potatoes, sweet carrots, and peas in a creamy, seasoned broth. A steaming bowl of this stew is like a warm hug at the end of a hectic day. Whether you’re cooking for your family or making a large batch to enjoy throughout the week, this recipe will become a staple in your home.
Why You’ll Love This Recipe:
- Quick and Easy: Thanks to the Instant Pot, this stew is ready in under an hour, yet tastes like it simmered all day.
- Comforting and Nutritious: Packed with tender chicken, vibrant vegetables, and a creamy, flavorful broth, it’s a complete, satisfying meal.
- Perfect for Meal Prep: Make a large batch and enjoy leftovers throughout the week—this stew tastes even better the next day!
- Family-Friendly: Kids and adults alike will love the simple flavors and hearty texture of this dish.
- Customizable: Use your favorite vegetables or substitute ingredients to suit your dietary needs.
Ingredients You’ll Need:
Here’s what you’ll need to make this Instant Pot Chicken Stew. You likely already have most of these ingredients on hand:
- 1 tablespoon olive oil
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped (about 1 ½ cups)
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce
- 1.5 pounds boneless, skinless chicken thighs
- 4 Yukon Gold potatoes, peeled and diced
- 2 cups chicken broth
- 2 bay leaves
- 1 cup frozen peas
- 1 cup milk
- 2 tablespoons cornstarch
- Fresh parsley for garnish
How to Make Instant Pot Chicken Stew:
Step-by-Step Instructions
- Sauté the Aromatics:
Set the Instant Pot to the ‘Sauté’ setting and add the olive oil. Once the oil is hot, toss in the chopped celery, carrots, and onion. Stir them occasionally and cook for about 5 minutes, or until they begin to soften and release their natural sweetness. Add the minced garlic, Italian seasoning, salt, and pepper, and stir for another 30 seconds to a minute—this will bloom the flavors and add depth to the broth.Tip: If you’re cooking for kids or picky eaters, chop the vegetables into smaller pieces so they blend seamlessly into the stew.
- Add the Chicken and Broth:
Pour the soy sauce into the Instant Pot, then add the chicken thighs and diced potatoes on top of the sautéed vegetables. Gently pour the chicken broth over everything, ensuring that the liquid mostly covers the ingredients. Tuck in the bay leaves. - Pressure Cook:
Secure the lid on the Instant Pot and make sure the valve is set to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 10 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes before carefully switching the valve to ‘Venting’ to release any remaining steam.Tip: Allowing the pressure to release naturally helps keep the chicken tender and prevents the stew from boiling over.
- Shred the Chicken:
Open the lid and remove the chicken thighs using tongs. Place them on a plate or cutting board and shred them into bite-sized pieces using two forks. The chicken will be fall-apart tender, so this step is quick and easy. Return the shredded chicken to the Instant Pot and stir it into the broth. - Thicken the Stew:
Set the Instant Pot to the ‘Sauté’ function again. In a small bowl, whisk together the milk and cornstarch to form a slurry. Slowly pour the slurry into the stew while stirring continuously. Let the stew simmer for about 5 minutes or until it thickens to your liking. - Add the Final Touches:
Stir in the frozen peas and let them heat through for about a minute. Taste and adjust the seasoning if needed. Ladle the stew into bowls, garnish with freshly chopped parsley, and serve piping hot!
Helpful Tips for Perfect Stew:
- For Extra Flavor: Brown the chicken thighs before adding the broth. This step is optional but adds a rich, caramelized flavor to the stew.
- Make It Creamier: If you want an ultra-creamy broth, add a splash of heavy cream or half-and-half at the end.
- Vegetable Options: This stew is perfect for using up vegetables in your fridge. Green beans, corn, parsnips, or even chopped spinach can all work beautifully.
Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Instant Pot/Pressure Cooker
- Cuisine: American
- Diet: Gluten-Free
Notes:
- Chicken Options: Use chicken breasts instead of thighs if preferred, but they may be slightly less tender.
- Vegetable Swaps: Add veggies like green beans, corn, or mushrooms to customize the stew.
- Thickening: For a thicker stew, add an extra tablespoon of cornstarch. For a thinner texture, stir in a bit more broth or milk.
- Dairy-Free: Use unsweetened almond, oat, or coconut milk instead of regular milk.
- Reheating: Add a splash of broth or milk when reheating leftovers if the stew thickens too much.
- Freezing: Add the milk slurry after thawing to maintain the best texture.
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Yes, you can! Chicken breasts are leaner and cook quickly, but they may be slightly less tender than thighs. If you’re using them, reduce the pressure cooking time to 8 minutes.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the stew on the stovetop or microwave, adding a splash of broth or milk if it thickens too much.
Can I freeze this stew?
Absolutely! Let the stew cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Related Recipes:
If you loved this Instant Pot Chicken Stew, you’ll definitely enjoy these cozy, hearty recipes:
Conclusion:
This Instant Pot Chicken Stew is a delicious, fuss-free take on a classic comfort food. With tender chicken, vibrant vegetables, and a creamy, flavorful broth, it’s sure to become a family favorite. Whether you’re cooking for a busy weeknight dinner or meal-prepping for the week ahead, this stew delivers on flavor, convenience, and heartiness every single time. Grab your Instant Pot and give this recipe a try—you’ll be so glad you did!
Print
Instant Pot Chicken Stew: A Hearty Comfort Meal for Busy Days
Description
When the air turns crisp and the days grow shorter, there’s no better feeling than sitting down to a bowl of warm, homemade stew. It’s the kind of dish that evokes memories of cozy family dinners, the scent of a simmering broth filling the kitchen, and the feeling of being wrapped in comfort after a long day. For generations, stews have been a go-to meal for families around the world—versatile, nourishing, and full of flavor. This Instant Pot Chicken Stew captures all the essence of a traditional stew but comes together in a fraction of the time, making it perfect for busy weeknights or when you just want something comforting and hearty without the wait.
As someone who grew up eating slow-simmered stews cooked for hours on the stove, I initially had my doubts about a pressure-cooked version. But the Instant Pot works its magic here, tenderizing the chicken, softening the vegetables, and blending all those rich flavors in under an hour. It’s a modern solution for a timeless classic, and it doesn’t compromise on taste or texture.
Picture this: juicy, shredded chicken nestled among tender potatoes, sweet carrots, and peas in a creamy, seasoned broth. A steaming bowl of this stew is like a warm hug at the end of a hectic day. Whether you’re cooking for your family or making a large batch to enjoy throughout the week, this recipe will become a staple in your home.
Ingredients
- 1 tablespoon olive oil
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped (about 1 ½ cups)
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce
- 1.5 pounds boneless, skinless chicken thighs
- 4 Yukon Gold potatoes, peeled and diced
- 2 cups chicken broth
- 2 bay leaves
- 1 cup frozen peas
- 1 cup milk
- 2 tablespoons cornstarch
- Fresh parsley for garnish
Instructions
Step-by-Step Instructions
- Sauté the Aromatics:
Set the Instant Pot to the ‘Sauté’ setting and add the olive oil. Once the oil is hot, toss in the chopped celery, carrots, and onion. Stir them occasionally and cook for about 5 minutes, or until they begin to soften and release their natural sweetness. Add the minced garlic, Italian seasoning, salt, and pepper, and stir for another 30 seconds to a minute—this will bloom the flavors and add depth to the broth.Tip: If you’re cooking for kids or picky eaters, chop the vegetables into smaller pieces so they blend seamlessly into the stew. - Add the Chicken and Broth:
Pour the soy sauce into the Instant Pot, then add the chicken thighs and diced potatoes on top of the sautéed vegetables. Gently pour the chicken broth over everything, ensuring that the liquid mostly covers the ingredients. Tuck in the bay leaves. - Pressure Cook:
Secure the lid on the Instant Pot and make sure the valve is set to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 10 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes before carefully switching the valve to ‘Venting’ to release any remaining steam.Tip: Allowing the pressure to release naturally helps keep the chicken tender and prevents the stew from boiling over. - Shred the Chicken:
Open the lid and remove the chicken thighs using tongs. Place them on a plate or cutting board and shred them into bite-sized pieces using two forks. The chicken will be fall-apart tender, so this step is quick and easy. Return the shredded chicken to the Instant Pot and stir it into the broth. - Thicken the Stew:
Set the Instant Pot to the ‘Sauté’ function again. In a small bowl, whisk together the milk and cornstarch to form a slurry. Slowly pour the slurry into the stew while stirring continuously. Let the stew simmer for about 5 minutes or until it thickens to your liking. - Add the Final Touches:
Stir in the frozen peas and let them heat through for about a minute. Taste and adjust the seasoning if needed. Ladle the stew into bowls, garnish with freshly chopped parsley, and serve piping hot!
Notes
- Chicken Options: Use chicken breasts instead of thighs if preferred, but they may be slightly less tender.
- Vegetable Swaps: Add veggies like green beans, corn, or mushrooms to customize the stew.
- Thickening: For a thicker stew, add an extra tablespoon of cornstarch. For a thinner texture, stir in a bit more broth or milk.
- Dairy-Free: Use unsweetened almond, oat, or coconut milk instead of regular milk.
- Reheating: Add a splash of broth or milk when reheating leftovers if the stew thickens too much.
- Freezing: Add the milk slurry after thawing to maintain the best texture.
