The Ultimate Instant Pot Chicken Stew: Comfort Food Made Easy

There’s nothing quite like a hearty chicken stew to warm you up on a chilly evening. As someone who’s been cooking comfort food for over a decade, I can confidently say that the Instant Pot has revolutionized how I prepare this classic dish. Gone are the days of simmering for hours—now I can have a rich, flavorful chicken stew ready in under an hour without sacrificing any of that slow-cooked taste. In this article, I’ll share my foolproof recipe for Instant Pot chicken stew, along with tips, variations, and answers to common questions to help you master this dish in your own kitchen.

Why Make Chicken Stew in an Instant Pot?

Before diving into the recipe, let me tell you why the Instant Pot is my preferred method for making chicken stew:

• Time-saving: What would normally take 3+ hours can be done in 45 minutes
• Flavor intensification: The pressure cooking method seals in flavors and creates a rich broth
• Tender meat: Chicken becomes fall-apart tender without drying out
• One-pot convenience: Sauté, pressure cook, and keep warm all in the same appliance
• Energy efficient: Uses less electricity than stovetop or oven methods

I remember the first time I made chicken stew in my Instant Pot—I was genuinely surprised by how the flavors melded together so beautifully in such a short time. It’s become my go-to method ever since.

Key Ingredients for Perfect Instant Pot Chicken Stew

The beauty of chicken stew is its versatility, but certain ingredients are essential for creating that classic comfort food experience:

Protein

: Bone-in, skin-on chicken thighs are my preference as they provide more flavor and stay tender during pressure cooking. You can use boneless thighs or even chicken breast, but the results won’t be quite as rich.

Aromatics

: Onions, carrots, celery, and garlic form the flavor foundation. I always take the time to sauté these properly before pressure cooking.

Herbs and Seasonings

: Fresh thyme, rosemary, bay leaves, salt, and black pepper. Fresh herbs make a noticeable difference, but dried herbs work in a pinch.

Liquid

: Chicken broth forms the base of the stew. I prefer low-sodium varieties so I can control the saltiness.

Thickener

: A flour or cornstarch slurry added after pressure cooking gives the stew that perfect consistency.

Vegetables

: Potatoes, mushrooms, and peas add substance and nutrition. The vegetables you choose can be adjusted based on seasonal availability.

Essential Equipment

To make this recipe, you’ll need:

• Instant Pot: A 6-quart model works well for this recipe (serves 4-6 people)
• Sharp knife: For cutting vegetables and trimming chicken
• Wooden spoon or silicone spatula: For sautéing and deglazing
• Measuring cups and spoons: For accurate ingredient proportions
• Small bowl: For preparing the thickening slurry

The Ultimate Instant Pot Chicken Stew Recipe

Here’s my tried-and-true recipe that consistently produces a delicious, hearty chicken stew.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
• 2 tablespoons olive oil
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, cut into 1/2-inch coins (about 1 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 2 bay leaves
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup dry white wine (or additional chicken broth)
• 1 lb baby potatoes, halved (about 2 cups)
• 8 oz cremini mushrooms, quartered (about 2 cups)
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. This step is crucial for developing flavor.
2. Sauté the chicken: Set your Instant Pot to SAUTÉ on HIGH. Add 1 tablespoon of olive oil. Once hot, add the chicken thighs skin-side down and cook for 3-4 minutes until golden brown. Flip and cook for another 2 minutes. Work in batches if necessary to avoid overcrowding. Remove the chicken to a plate.
3. Sauté the aromatics: In the same pot, add the remaining tablespoon of olive oil. Add onions, carrots, and celery, and cook for 4-5 minutes until the vegetables begin to soften. Add the garlic and cook for another 30 seconds until fragrant.
4. Build the flavor base: Stir in the tomato paste and cook for 1 minute. Add thyme, rosemary, and bay leaves, stirring to combine.
5. Deglaze the pot: Pour in the white wine (or additional broth) and scrape up any browned bits from the bottom of the pot with a wooden spoon. This step is essential to prevent the “BURN” notice and captures all the wonderful flavors.
6. Add remaining ingredients: Return the chicken to the pot along with any accumulated juices. Add the potatoes, mushrooms, and chicken broth.
7. Pressure cook: Close the lid and set the valve to SEALING. Select PRESSURE COOK (or MANUAL on older models) and set to HIGH pressure for 12 minutes. Note that it will take about 10-15 minutes for the pot to come to pressure before the cooking time begins.
8. Natural release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. Thicken the stew: Remove the chicken pieces and set aside. In a small bowl, whisk 1/4 cup of all-purpose flour with 1/2 cup of the hot broth from the pot until smooth. Set the Instant Pot to SAUTÉ on LOW and slowly stir the slurry into the stew. Cook for 2-3 minutes until thickened.
10. Finish the dish: Remove the skin from the chicken (if desired) and pull the meat off the bones. Return the meat to the pot. Stir in the frozen peas, parsley, and lemon juice. Let sit for 5 minutes to warm the peas through. Taste and adjust seasonings as needed.
11. Serve: Ladle into bowls and garnish with additional fresh herbs if desired.

Nutrition Information

Here’s a breakdown of the nutritional content per serving (assuming 6 servings):

*Percent Daily Values are based on a 2,000 calorie diet.

Time Breakdown

For those planning their meal timing, here’s what to expect:

Tips for the Perfect Instant Pot Chicken Stew

After making this recipe countless times, I’ve discovered several tricks that elevate it from good to extraordinary:

1. Brown the chicken properly: Don’t skip this step! The caramelization creates depth of flavor that’s impossible to achieve otherwise.
2. Deglaze thoroughly: Make sure to scrape up every browned bit from the bottom of the pot when adding liquid. This prevents the dreaded “BURN” notice and incorporates those flavorful bits into your stew.
3. Use bone-in chicken: The bones add richness to the broth that boneless pieces simply can’t match.
4. Don’t overcook the vegetables: If you prefer firmer vegetables, consider adding carrots and potatoes after pressure cooking and using the SAUTÉ function until they’re tender.
5. Add acid at the end: The lemon juice brightens all the flavors and balances the richness of the stew.
6. Let it rest: Allow the stew to sit for 5-10 minutes after cooking. The flavors continue to develop even after the heat is turned off.

Common Issues and Solutions

Variations to Try

One of the reasons I love this recipe is how versatile it is. Here are some of my favorite variations:

Creamy Chicken Stew

Add 1/2 cup of heavy cream or full-fat coconut milk after pressure cooking for a richer, creamier version.

Herby Garden Chicken Stew

Double the herbs and add 2 cups of chopped kale or spinach at the end for a more veggie-forward dish.

Spicy Southwestern Chicken Stew

Replace the thyme and rosemary with 1 tablespoon of chili powder, 1 teaspoon of cumin, and add a diced jalapeño with the aromatics. Stir in a can of drained black beans at the end.

Root Vegetable Chicken Stew

Swap the potatoes for a mix of parsnips, turnips, and sweet potatoes for a more complex flavor profile.

Lemon-Garlic Chicken Stew

Double the garlic, add the zest of one lemon with the herbs, and increase the lemon juice to 2 tablespoons at the end.

Make-Ahead and Storage Tips

I often make a double batch of this stew because it stores beautifully:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed to thin it out.

The stew actually tastes even better the next day, as the flavors have more time to meld together.

Serving Suggestions

To make this chicken stew a complete meal, I like to serve it with:

• Crusty sourdough bread or garlic bread for dipping
• A simple green salad with vinaigrette
• Steamed rice or mashed potatoes (if you want an extra-hearty meal)
• Roasted brussels sprouts or green beans
• Fresh fruit for dessert

Frequently Asked Questions

Q: Can I use frozen chicken? While fresh is best for browning, you can use frozen chicken in a pinch. Skip the browning step and add 3-4 minutes to the pressure cooking time. Note that you won’t get the same depth of flavor.

Q: My Instant Pot doesn’t have a “Sauté” function. What should I do? Most Instant Pot models have this function, but if yours doesn’t, you can brown the chicken and sauté the vegetables in a separate pan on the stovetop before transferring to the Instant Pot.

Q: Can I make this recipe with beef instead? Absolutely! Use beef chuck cut into 1-inch cubes and increase the pressure cooking time to 20 minutes with a 15-minute natural release.

Q: How can I make this recipe gluten-free? Replace the all-purpose flour with cornstarch (use half the amount) or a gluten-free flour blend.

Q: What if I don’t have an Instant Pot? You can adapt this to a slow cooker (cook on low for 6-8 hours) or Dutch oven (simmer covered on low for 2-3 hours).

Q: Can I double this recipe? Yes, as long as the ingredients don’t exceed the maximum fill line of your Instant Pot (usually 2/3 full). The pressure cooking time remains the same.

Q: My stew is too thick. How can I thin it out? Simply add more chicken broth, a little at a time, until you reach your desired consistency.

Q: How can I add more vegetables to this stew? Feel free to add 1-2 cups of additional vegetables. Good options include green beans, corn, or diced bell peppers. Add hearty vegetables before pressure cooking and more delicate ones after.

Q: Is this recipe healthy? This stew is packed with protein and vegetables, making it a balanced meal. To reduce calories, use skinless chicken and skim the fat from the broth before thickening.

Q: My potatoes turned to mush. What happened? Some potato varieties break down more easily under pressure. Try using waxy potatoes like Yukon Gold or red potatoes, and cut them into larger pieces.

Final Thoughts

The Instant Pot has transformed how I approach comfort food cooking, especially when it comes to stews. What used to be a weekend-only meal can now be enjoyed on busy weeknights without compromising on flavor or quality. This chicken stew has become a staple in my household, especially during the colder months.

I hope you’ll try this recipe and make it your own. Remember that cooking is as much about the joy of the process as it is about the final dish. Don’t be afraid to experiment with different herbs, vegetables, or seasonings based on what you have on hand or what your family enjoys.

There’s something deeply satisfying about ladling hot, homemade stew into bowls on a chilly evening. It’s not just food; it’s comfort, care, and love made tangible. And with the Instant Pot, creating those meaningful moments around the table becomes just a little bit easier.

Happy cooking!

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