Instant Pot Chicken Stew Recipe

This Instant Pot Chicken Stew is warm, filling, and made with tender chunks of chicken, potatoes, carrots, and a simple broth that tastes like it’s been simmering all day. But thanks to the pressure cooker, it’s done in just 30 minutes — and you only need one pot.

It’s the kind of recipe that feels like comfort food without being heavy. Perfect for chilly evenings, meal prep, or when you want something hearty but hassle-free.

Why You’ll Love This Stew

• Everything cooks in one pot
  Fast cook time — under 30 minutes
• Hearty and healthy
• Flexible ingredients — swap in veggies you have on hand
• Great for leftovers

Ingredients You’ll Need

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
  
• 1 tbsp olive oil
  
• 1 onion, chopped
  
• 3 cloves garlic, minced
  
• 3 carrots, sliced
  
• 3 potatoes, peeled and chopped
  
• 2 celery stalks, chopped
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 1 tsp dried thyme
  
• 1/2 tsp smoked paprika (optional)
  
• 3 cups chicken broth (low sodium)
  
• 1 tbsp cornstarch + 1 tbsp water (optional, for thickening)

How to Make Chicken Stew in the Instant Pot

Step 1 – Sauté the Chicken and Aromatics

Turn on the Sauté setting. Add olive oil, then the chicken, onion, and garlic. Cook for 3–4 minutes until chicken is lightly browned.

Step 2 – Add Vegetables and Seasonings

Stir in carrots, potatoes, celery, salt, pepper, thyme, and paprika.

Step 3 – Pour in Broth and Cook

Add the chicken broth. Scrape the bottom of the pot to deglaze. Lock the lid, set to Sealing, and pressure cook on High for 8 minutes.

Step 4 – Natural Release

Let pressure release naturally for 10 minutes, then do a quick release.

Step 5 – Optional: Thicken the Broth

To make it more stew-like, turn on sauté mode and stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water). Simmer for 2–3 minutes until thickened.

Tips for Success

• Use chicken thighs for richer flavor, but breasts work too
  
• Don’t overcook veggies — chopping them in even chunks keeps them tender, not mushy
  
• Deglaze well before pressure cooking to avoid burn warnings
  
• Thicken with cornstarch or mash some potatoes directly in the pot

Variations

• Creamy Chicken Stew: Stir in 1/4 cup heavy cream or coconut milk after cooking
  
• Herb Boost: Add fresh rosemary or parsley before serving
  
• Low Carb: Replace potatoes with cauliflower chunks
  
• Add Heat: Toss in red pepper flakes or a splash of hot sauce

More recipes

• Instant Pot Chicken and Potatoes Recipe
• Instant Pot Chicken Thighs Recipe
• Instant Pot Chicken Tenders Recipes

FAQ

Can I use frozen chicken?
Yes — skip the sauté step and increase cook time to 12 minutes. Cut into chunks after cooking if using whole pieces.

Can I make it ahead?
Absolutely. It tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

What’s the best way to reheat?
Reheat on the stovetop or in the microwave with a splash of broth or water to loosen it up.

Can I add rice or noodles?
For rice: cook it separately and stir in at the end. For noodles: pressure cook them separately or use stovetop after.