An Easy Instant Pot Chicken Stew Recipe everyone will love! Done in under 30 minutes, this pressure cooker chicken stew is hearty & delicious.
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A warm bowl of stew is the best thing to cozy up with during the chillier fall and winter months.
You are going to love this easy instant pot chicken stew because it is loaded with protein and veggies and so simple to put together on a busy night.
It’s also super easy to customize based on what you have in your pantry and can easily be made paleo and whole 30 if you omit the peas.
Why we love this Instant Pot Chicken Stew
There is so much to like about this easy chicken stew recipe! Here’s why it is one of our favorites:
- Quick & easy – This stew takes less than 30 minutes to make, meaning you’ll have a healthy dinner in no time!
- Lean protein – I use boneless skinless chicken breasts in this recipe, which are lean and high in protein (40g per serving!)!
- Loaded with veggies – I load this soup up with a ton of carrots, celery, potatoes, onions, and peas. The more veggies the better in my opinion!
- Made in one pot – One-pot meals are great for weeknights because it means less clean up and this stew all comes together in your instant pot!
Chicken Vegetable Stew Instant Pot Ingredients
To make this instant pot chicken stew you will need:
- boneless skinless chicken breasts
- onion, garlic, baby carrots, celery
- russet potatoes
- frozen peas
- tomato paste
- olive oil
- chicken broth
- bay leaf, fresh rosemary, salt & pepper
How To Make Chicken Stew in the Instant Pot
Making this easy chicken stew is so easy and it all comes together in your instant pot. Here’s how to make it:
- Set instant pot to sauté for 10 minutes and add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides
- Add onions, garlic, celery, and carrots and sauté for 4-5 minutes
- Add the rest of the ingredients, except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes.
- Once it is finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
- Discard the bay leaf, stir in the frozen peas and enjoy!
What size Instant Pot is needed to make this Chicken Stew Recipe?
SUBSTITUTIONS FOR INSTANT POT CHICKEN STEW
Meat: You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. You can also substitute beef for chicken in this recipe or we also have a Healthy Beef Stew recipe and an Instant Pot Beef Stew Recipe.
Potatoes: You can sub in halved fingerling potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!
Peas: You can omit peas from this recipe.
Wine: A 1/3 cup of red wine adds a nice depth of flavor to this recipe – although it’s totally not necessary.
Rosemary: If you don’t have fresh rosemary, you can substitute half the amount of dried rosemary.
Can other vegetables be added to the stew? Yes, you could definitely add other vegetables to this stew. Butternut squash would be delicious. You could also add green beans, corn, or double up on the other vegetables already in the stew.
WW Note: The only points in this recipe come from the potatoes and olive oil. We estimated 2 points per serving.
Storing and Reheating Pressure Cooker Chicken Stew
Refrigerating: This instant pot chicken stew will last up to 4 days in the refrigerator
Freezing: This stew freezes very well. Store in airtight containers and allow it to cool completely before freezing. If stored properly it should stay good for 4-6 months. We also have a blog post about freezing food that you can find here.
Reheating: You can reheat from the fridge in the microwave or on the stove. If frozen, defrost the night before in your refrigerator or just pop in a microwave/pan and heat!
Chicken Stew FAQ
Yes, you can put raw chicken in the instant pot. As long as you are cooking the chicken for at least 8 minutes under high pressure – the chicken should be fine. We don’t recommend cooking frozen chicken in the instant pot, but some people do.
We don’t recommend thickening this Instapot Chicken Stew. You can stir in some flour or make a cornstarch slurry if you’d like but we don’t recommend thickening it.
Chicken takes about 8-10 minutes to cook thoroughly in the instant pot.
Other healthy soup and stew recipes:
We love a healthy and cozy soup/stew! We love soup SO much that we actually have a free healthy soup ebook! We also have a post filled with 25 Healthy Soup Recipes! Here are some of our other favorite recipes:
- Chicken Pot Pie Soup
- Paleo Beef Stew
- Healthy Broccoli Soup
- Slow Cooker Chicken Noodle Soup
- Instant Pot Lemon Chicken Soup
- Healthy Potato Soup
- Butternut Squash Soup
- Buffalo Chicken Soup
Instant Pot Chicken Stew
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken breasts cut in cubes
- 1 cup onion chopped finely
- 1 tablespoon garlic minced
- 1 1/2 cups baby carrots
- ¾ cups celery chopped finely
- 1.5 cups russet potatoes cut in ½ inch cubes
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 teaspoon fresh rosemary chopped
- 1.5 cups chicken broth low or no salt
- 1 cup frozen peas
- Cut chicken and veggies.
- Set instant pot to sauté, 10 minutes. Add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. (Doesn’t have to be cooked through, just a little cooked).
- Add onions, garlic, celery and carrots. Sauté for 4-5 minutes until fragrant and slightly translucent.
- Add all ingredients except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure.
- Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
- Discard bay leaf, stir in frozen peas and enjoy!