Cozy Instant Pot Chicken Stew

There’s nothing quite like a bowl of warm, hearty chicken stew to make a chilly day feel a little cozier.

Tender chicken, vibrant veggies, and a rich, flavorful broth come together in one easy Instant Pot meal that’s ready in under an hour.

Perfect for busy weeknights or when you just need a little comfort food without the hassle.

Serve it up with a slice of crusty bread and enjoy a meal that’s as nourishing as it is delicious!

For Instant Pot Chicken Stew

Chicken – Use boneless, skinless chicken breasts for a lean option, or chicken thighs for extra tenderness and flavor.
Olive Oil – Helps sauté the onions and celery for a flavorful base.
Yellow Onion – Adds a subtle sweetness and depth to the stew.
Celery – Provides a mild crunch and aromatic flavor.
Garlic – Essential for a rich, savory taste.
Carrots – Bring natural sweetness and color to the dish.
Baby Yellow Potatoes – They hold their shape well and add heartiness.
Frozen Green Peas – Tossed in at the end for a pop of color and freshness.

For the Broth & Seasoning

Chicken Broth – Use store-bought or homemade for a deep, comforting flavor.
Worcestershire Sauce – Adds a subtle umami kick.
Fresh Rosemary & Thyme – Infuse the stew with an earthy, aromatic depth. (Can substitute with poultry seasoning if needed.)
Bay Leaves – Enhance the overall flavor of the broth.
Kosher Salt & Black Pepper – Simple but essential seasonings to bring out all the flavors.
Apple Cider Vinegar – Adds a slight tang to balance the richness.

Instant Pot Chicken Stew

This Instant Pot Chicken Stew is the ultimate comfort food for chilly days. Packed with hearty vegetables, tender chicken, and a flavorful broth, it's a wholesome one-pot meal that's both easy and delicious

Print Pin

Prep Time: 20

Cook Time: 10

Inactive Time: 25

Total Time: 55

Servings:

Notes

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
2 stalks celery, diced
4 cloves garlic, minced
2 cups chicken broth (or 2 teaspoons Chicken Better Than Bouillon + 2 cups water)
1 tablespoon Worcestershire sauce
1 tablespoon fresh rosemary, minced (or substitute 2 teaspoons poultry seasoning)
1 tablespoon fresh thyme, minced
2 bay leaves
1 teaspoon kosher salt (adjust to taste)
4 carrots, sliced into thick rounds
1.5 lbs boneless, skinless chicken breasts (about three 8-ounce breasts)
1.5 lbs baby yellow potatoes (or regular yellow potatoes, diced into 1- to 1.5-inch pieces)
1 cup frozen green peas
1 teaspoon apple cider vinegar
Freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley

Instructions

Sauté the Aromatics:
- Turn on the Sauté function on your Instant Pot and wait until it displays "hot."
- Add the olive oil, then sauté the diced onion and celery until softened and fragrant.
- Stir in the minced garlic, then turn off the Sauté function and let the garlic cook for about a minute in the residual heat.
- Pour in a small amount of broth and use a spatula to scrape up any browned bits from the bottom.
Build the Stew:
- Pour in the remaining broth.
- Add Worcestershire sauce, rosemary, thyme, bay leaves, and kosher salt.
- Layer the sliced carrots evenly in the pot.
- Season both sides of the chicken breasts with salt and pepper, then place them on top of the carrots.
- Add the potatoes in an even layer, followed by the peas. Do not stir.
Pressure Cook:
- Secure the Instant Pot lid and set the vent to sealing.
- Cook on Manual (High Pressure) for 10 minutes. (Some models may have a "Pressure Cook" button instead.)
- It will take about 15 minutes to come to pressure.
- Once the cooking time is up, allow for a 10-minute natural release, then carefully quick-release any remaining pressure.
Thicken the Stew:
- Transfer the cooked chicken breasts to a clean cutting board.
- Remove and discard the bay leaves.
- To thicken the broth, ladle about 2 cups of vegetables and broth into a bowl and blend with an immersion blender until smooth.
- Stir the blended mixture back into the stew, along with the apple cider vinegar.
Shred the Chicken & Serve:
- Dice or shred the chicken using two forks, then return it to the pot.
- Stir everything together and adjust seasoning with additional salt and pepper, if needed.
- Serve hot, garnished with fresh parsley, alongside biscuits or crusty bread.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing and reheating tips, see detailed instructions in the post.

Notes

If you don't have fresh herbs, substitute 2 teaspoons of poultry seasoning for the rosemary and thyme.
Inactive time includes the time the Instant Pot takes to reach pressure and release pressure.
Tested in both 6-quart and 8-quart Instant Pot models.

Nutrition

Save

1. Can I use frozen chicken in the Instant Pot for this stew?
Yes, you can use frozen chicken. However, you’ll need to increase the pressure cooking time by about 5–7 minutes to ensure the chicken cooks thoroughly. Ensure the internal temperature reaches 165°F (74°C).

2. How can I thicken the stew if it’s too thin after cooking?
After pressure cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the hot stew and let it simmer on the sauté setting for a few minutes until it thickens.

3. Is it necessary to sauté the vegetables before pressure cooking?
Sautéing vegetables like onions, celery, and garlic before pressure cooking enhances their flavors and adds depth to the stew. While not mandatory, it’s recommended for a richer taste.

4. Can I add other vegetables to the stew?
Absolutely! Feel free to customize your stew by adding vegetables like mushrooms, bell peppers, or green beans. Ensure all added vegetables are cut into uniform sizes for even cooking.

5. How do I prevent the “Burn” warning on my Instant Pot?
To avoid the “Burn” warning, ensure you deglaze the pot after sautéing by adding a bit of broth and scraping up any browned bits from the bottom. Also, avoid thickening the stew before pressure cooking; instead, thicken it after.