Easy Instant Pot Chicken Stew is a delicious meal with fork tender chicken, veggies and potatoes simmered in a rich tasty sauce. This time saving one pot chicken stew is crazy easy - once tried you'll be making it on repeat! Instructions are also given for stove top, slow cooker and oven cooking.
This Pressure Cooker Chicken Stew can be prepared and cooked in 30 minutes!
It's still unbelievable to me just how easy stew recipes are to make in the instant pot. And if you love instant pot chicken recipes, this one is a keeper!
All in one hearty stew is filling and nutritious and I add fresh garlic, bay leaf and sprigs of thyme to really ramp up the flavor.
Dare I say it but this One Pot Chicken Stew with potatoes tastes even better the next day (as most soups and stews do). Making this a perfect make ahead chicken dish!
- Why You Should Make This Easy Instant Pot Chicken Stew
- Instant Pot Stewed Chicken Ingredients
- How to Make Easy Instant Pot Chicken Stew
- Variations of Pressure Cooker Chicken Stew
- Tips For Making Instant Pot Chicken Stew
- Pin This Instant Pot Chicken Stew Recipe For Later
- What Do You Think?!
- More Easy 30 Minute Recipe Ideas
- Printable Recipe
- Instant Pot Chicken Stew
- Reader Comments & Ratings
Why You Should Make This Easy Instant Pot Chicken Stew
- Using the trusty Instant Pot this hearty chicken stew can be prepared and on the table in an amazing 30 minutes.
- A healthy way of packing those vegetables in, feel free to adapt and add the veggies you and your family enjoy eating.
- Leftovers make a great lunch the next day and you can heat them and pack in a thermos for lunch on the go.
- If you love one pots, try my Leftover Roast Beef & Wild Rice Soup, my Easy Corn & Kale Chowder, 30 Minute Sweet Potato & Corn Chowder or my hearty White Bean Soup with Leek & Potato.
Instant Pot Stewed Chicken Ingredients
Find the full list and quantities in the recipe below.
Chicken - chicken thighs really are a great option for chicken stew since they don't dry out. They also give that delicious melt in the mouth 'pulled' finish. You can use bone-less or bone-in thighs, either works in this stew. Chicken legs or drumsticks would also work. You can use boneless skinless chicken breast but you may need to reduce the cooking time slightly to stop it from drying out.
Vegetables - I use onions, celery and carrot for the base of the stew and to build flavor. When I'm pushed for time I buy the ready chopped onion celery and carrot mix from the store, which makes this recipe even faster. You can add in other vegetables that your family enjoy eating.
Potatoes - waxy potatoes especially help to thicken this filling one pot chicken dinner. I have used regular medium sized russet potatoes which I have peeled. However, use any variety of potato. I often use baby potatoes in this stew, then you don't even need to peel them. Sweet potatoes are also delicious as an alternative.
Broth - I used fresh chicken broth, however, chicken or veggie stock cubes or bouillon work perfectly well too. You could also swap the chicken broth for vegetable broth.
Fresh Herbs - I use garlic, bay leaves and sprigs of thyme to add a wonderful fresh herbal flavor to the stew. You could also add in a sprig of rosemary or some freshly chopped parsley - whatever you have.
How to Make Easy Instant Pot Chicken Stew
Find the full printable ingredients and instructions in the recipe card below.
Season the chicken thighs well with sea salt and pepper. Add the olive oil to the Instant pot switched to the sauté setting.
Sear the chicken until golden brown to build flavor!
Keeping all the flavor from those browned bits, add the diced onion, celery, carrots and garlic. Stir until combined then sprinkle on the flour to help to thicken the sauce and stir again.
Add the potatoes and broth. Then the thyme and bay leaves before seasoning again.
Close the lid then cook on manual high pressure for 10 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
Shred the chicken, return to the stew and serve hot.
How To Make Stovetop Chicken Stew
If I'm making Stovetop Chicken Stew the recipe and process is exactly the same. Just cover the pot with a lid and allow the stew to simmer very gently on low for 1 hour 30 minutes.
How To Make Chicken Stew in the Oven
Again this recipe is easily adapted if you want to make this Chicken Stew in the Oven. I like to use my Dutch oven, but any lidded oven-proof pot will work.
Follow the recipe, ensuring you brown the chicken in the pot first as that will add extra flavor into the dish. When ready to cook, cover with the lid and place in the oven at 300ºF/150ºC for 2 hours.
How To Make Slow cooker / Crockpot Chicken Stew
To make Slow Cooker/Crockpot Chicken Stew, I would again suggest browning the chicken first. Then finish the recipe, cover with a lid and cook on low for 6 hours.
Variations of Pressure Cooker Chicken Stew
To make a Gluten Free Instant Pot Chicken Stew ensure you use gluten free stock/stock cubes. Also omit the All Purpose flour and instead thicken the stew at the end by combining some of the chicken gravy with cornstarch before returning it to the pot.
If you have some white wine open feel free to add splash or two to build flavor after you have seared the chicken and veggies.
This stew recipe can also be adapted to make a vegetarian stew. Replace the chicken with sweet potato, butternut squash, cauliflower or a combination of your favorite veggies and use vegetable stock instead of chicken.
Tips For Making Instant Pot Chicken Stew
- Searing the chicken is optional, but it does build great flavor into the stew. If you're in a rush feel free to skip step 3 carry on to step 4
- Adding the flour in the pressure cooker means the sauce will thicken as it cooks, and you won't have to spend time thickening the gravy once the meat has cooked.
- Take time to properly taste and season the stew as it will make all the difference to the finished dish.
- If you like your chicken 'pulled' remove it from the chicken at the end, place in a medium bowl and gently break up with a 2 forks before adding back to the stew.
How To Serve Instant Pot Chicken Stew
This is definitely one of those dishes that is enough on it's own as you have everything here for a really filling one pot meal. Some biscuits or a little crusty bread to help mop that gravy is also a great bet.
How To Reheat Pressure Cooker Chicken Stew?
Store any leftovers in an airtight container in the refrigerator and use within 2-3 days. To re-heat place in a saucepan and place over a medium heat to warm to piping hot.
How to Freeze Instant Pot Stewed Chicken?
This stewed chicken dish can be stored in an airtight container in the freezer for up to 3 months. When ready to enjoy, remove from the freezer and allow the stew to defrost overnight in the refrigerator.
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What Do You Think?!
I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.
More Easy 30 Minute Recipe Ideas
Instant Pot Chicken Stew
- 8 Chicken Thighs - boneless and skinless
- 1 tbsp Olive oil - divided
- 1 large Onion - diced
- 2 ribs Celery - diced
- 2 medium Carrots - peeled and diced
- 2 cloves Garlic - peeled and grated
- 2 tbsp All-Purpose Flour (Plain Flour) - gluten free blend if required
- 2 medium Potatoes - peeled and diced
- 3 cups Chicken Stock - or vegetable stock/bouillon
- 5 sprigs Thyme
- 2 Bay Leaves
- Sea Salt and Black Pepper
- Switch on the instant pot and select the sauté setting.
- Season the chicken thighs well with sea salt and pepper. Add the olive oil to the pot.
- Add the seasoned chicken and sear until the outside of the chicken in golden brown. You may need to do this in 2 batches so you don't crowd the pan.
- Add the diced onion, celery, carrots and garlic. Stir until combined.
- Sprinkle on the flour and stir again. If the four is well mixed into the other ingredients it won't go lumpy when you add the broth.
- Add the potatoes and broth. Stir again.
- Add the thyme and bay leaves.
- Season again and close the lid.
- Cook on manual high pressure for 10 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
- Remove the bay leaf, shred the chicken using 2 forks and serve hot.