Instant Pot Chicken Stew

This Instant Pot chicken stew is an easy and comforting dish that’s also super healthy. It’s loaded with nutritious veggies and protein from the chicken for a hearty dinner everyone will love.

Few things are as comforting as a bowl of chicken stew! And making chicken stew in the Instant Pot means that you can have a delicious and healthy dinner on the table in just 30 minutes.

This Instant Pot stewed chicken tastes just like something that has been simmering for hours on the stove.

I make it with a mix of lean chicken breast, potatoes and swede, but you can add any other veggies you want.

This healthy chicken stew is perfect on its own since the potatoes make it quite hearty. It also goes down a treat with a chunk of your favourite crusty bread.

Why you’ll love this Instant Pot chicken stew

• It’s a delicious one-pot meal that uses simple ingredients, and it’s ready in just 30 minutes.
• It’s the perfect comfort meal for those days when you’re feeling under the weather.
• It tastes even better the next day, so it’s a great choice for meal prep.

What goes into this healthy chicken stew

Olive oil — You need a tablespoon of extra virgin olive oil to sauté the veggies. This sets up a delicious base for the stew.

Onion, carrot and celery — Dice your veggies as large as you like; they’ll still be cooked to perfection in the Instant Pot.

Garlic — Fresh garlic is always best — don’t be tempted to sub it with jarred garlic or garlic powder because the flavour just won’t be the same.

Fresh herbs — A mix of fresh thyme and rosemary infuses this easy chicken stew with an amazing flavour. If you don’t have any fresh herbs on hand, use 1 teaspoon of Italian herb mix instead.

Chicken — I typically make this chicken stew with lean chicken beast but if you want more flavour and juicier meat, use boneless, skinless chicken thighs.

Potatoes — I used baby potatoes here, but any other type would work. If using baby potatoes, you don’t need to peel them first.

Swede — Also known as rutabaga, swede is quite an underrated root vegetable, in my opinion. It’s low in carbs and a very good source of vitamin C. You can sub it with any other root vegetable in this chicken stew.

Chicken stock — Use good-quality chicken stock if possible for the best flavour.

Cornflour (optional) — I like this stew with and without cornflower — if you want to thicken it, mix the cornflour with hot water and add the slurry at the end of cooking.

How to make chicken stew in Instant Pot

Start the Instant Pot on “Sauté” and allow it to heat. Add the olive oil and the red onion, carrot and celery stalks. Cook for 4-5 minutes until the veggies are tender.

Add the garlic, rosemary, thyme and salt and pepper and continue to cook for another minute.

Add the chicken breast and cook for 1-2 minutes until sealed. Next, add the potatoes, swede, chicken stock and bay leaves. Turn off the “Saute” function.

Give everything a good stir and make sure the veggies and chicken are covered in liquid. Add a bit more stock or water if necessary. Don’t add too much liquid, though — the liquid should just cover the veggies.

Place the lid on the Instant Pot and make sure the valve is in the “Sealing” position. Select “High Pressure” for 7 minutes.

When the time is up, allow the Instant Pot to release the pressure naturally for 5 minutes, then perform a quick release.

Open the lid and remove the bay leaves. If you want to thicken the stew, mix 2 tablespoons cornflour with 4 tablespoons water to make a slurry. Stir it in the stew and press “Reduce”. Cook for 1-2 minutes or until the stew has thickened to your likening.

Stir in the fresh parsley, adjust the seasoning and serve with crusty bread or toast.

Make it on the stove top

If you don’t have an Instant Pot, don’t worry! It’s super easy to make this chicken stew on the stovetop.

Start by heating the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 5 minutes over medium heat.

Stir in the garlic, rosemary, thyme, salt and pepper and cook for another minute.

Add the chicken and cook for 5 more minutes, then stir in the potatoes, swede, chicken stock and bay leaves.

Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes and swede are fork-tender.

Add the cornflour slurry if you want to thicken the stew and cook for a further 2-3 minutes. Stir in the fresh parsley, adjust the seasoning and serve.

Leftovers and storage

• This chicken stew will keep well in the fridge for up to 3 days in an airtight container.
• Reheat it on the stovetop or in the microwave until piping hot before serving.
• You can freeze chicken stew for up to 3 months. If you plan on freezing it, it’s best to add the cornflour to thicken it when you reheat it. That’s because stews that have cornstarch in them may separate when thawed.

Recipe notes and tips

• Deglaze the pot with a splash of dry white wine before adding the chicken for extra flavour.
• Cook the veggies in butter instead of olive oil for a richer taste.
• Garnish the stew with some extra fresh parsley or chopped fresh dill right before serving.

If you liked this Instant Pot chicken stew, you might also like some of my other easy Instant Pot recipes:

• Instant Pot Zuppa Toscana
• Instant Pot Minestrone Soup
• Easy Instant Pot Irish Stew
• Instant Pot Chicken Fajita Rice
• Instant Pot Chicken Gnocchi Soup

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