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    Home » Main Course Recipes » Instant Pot Chicken Stew

    Instant Pot Chicken Stew

    Published: Oct 2, 2020 · Modified: Jun 30, 2021 | This post may contain affiliate links·

    864 shares
    Jump to Recipe Jump to Video Print Recipe

    Instant Pot Chicken Stew is a hearty stew, made with browned chicken that is cooked in a delicious, aromatic, savory sauce with vegetables. Make it in the Instant Pot with ease.

    Chicken stew in a bowl with bread and sour cream garnish
    Jump to:
    • List of Ingredients
    • Step-by-Step Instructions
    • Expert Tips
    • Instant Pot Chicken Stew

    As a parent, I'm all about quick and easy recipes that are nutritious and healthy too. My kids love this Instant Pot Pasta, and Instant Pot White Bean Soup which I can put together in a few minutes.

    This chicken stew is a new favorite that everyone in our family – from our toddler to 7-year-old - loves!

    This chicken stew is one meal you’ll want to have on repeat, especially in the winter. Hearty and generous, this stew is made with potatoes, carrots, browned chicken, celery, onions, and peas, and has layers of deep flavor. This recipe has now become a family favorite.

    If you're all about hearty and comforting stews and curries in the colder months, like me, then you will love my recipes for Instant Pot chickpea coconut curry and our much-beloved Instant Pot Chicken Curry.

    A spoonfull of chicken stew

    List of Ingredients

    Here is all you will need to make this Instant Pot Chicken Stew:

    Ingredients used for making chicken stew
    • Chicken thighs (boneless)
    • Carrots
    • Potatoes
    • Celery stalks
    • Onion
    • Canned tomatoes
    • Garlic
    • Bay leaves
    • Mixed dried herbs
    • Butter
    • Flour
    • Olive oil
    • Bouillon (or use chicken stock or stock cubes)
    • Paprika
    • Frozen Peas (Optional)

    Step-by-Step Instructions

    Start by browning the chicken in the Instant Pot. For this, lightly coat the chicken in a mixture of flour and salt. Hit Saute on the Instant Pot and add the butter. Once the butter has melted, add the browned chicken. Cook on each side for 3 minutes. Keep aside for later.

    Add olive oil in the Instant Pot, followed by the garlic, onions and celery. Saute until the onions are translucent.

    Browing chicken and celery and onions for chicken stew in the Instant Pot

    Add the bouillon, bay leaves, potatoes, and carrots. Then add the canned tomatoes, two cups of water, and cover the Instant Pot with the lid. Pressure Cook for 10 minutes.

    Steps to cook chicken stew in the Instant Pot

    After 10 minutes, perform a manual release (quick release) of pressure. Open the Instant Pot. Chop or shred the browned chicken and add it to the Instant Pot. Add frozen peas, and a cornstarch slurry (cornstarch mixed with water).

    Cooked stew in Instant Pot

    Cook the stew for 5 minutes on Saute mode, until the stew is nice and thick. Serve with a side of sour cream and sourdough bread.

    Two bowls of chicken stew on a wooden board

    Expert Tips

    This Instant Pot chicken stew is packed with flavor, yet incredibly easy to make. Here are some tips to make this recipe perfectly every single time!

    Brown the chicken: Before presure cooking, use the Saute funtion of the Instant Pot to brown the chicken. All the browned bits go back into the stew and gives it added flavor.

    Mash the potatoes at the end: For a thicker, creamier consistency, I like to gently mash a few potatoes with the back of a ladle while the stew is simmering. This makes it nice and thick in consistency.

    Add cheese for more flavor: Optionally, you can add parmesan or cheddar at the end for an added boost of flavor.

    Make it dump and go: If you are short on time, by all means, make this a dump-and-go recipe. Simply skip the steps for browning the chicken and sauteeing the celery and onions. Add all the ingredients together in the Instant Pot. Pressure Cook for 10 minutes and quick release after 10 minutes.

    Chicken stew in a bowl with bread and sour cream garnish

    Instant Pot Chicken Stew

    Shinta
    Instant Pot Chicken Stew is a hearty stew, made with browned chicken that is cooked in a delicious, aromatic, savory sauce with vegetables. Make it in the Instant Pot with ease.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Main Course
    Cuisine American, European
    Servings 5
    Calories 283 kcal

    Equipment

    • Instant Pot

    Ingredients
     
     

    • 1 tablespoon butter
    • 850 grams chicken use boneless chicken thighs
    • 2 garlic cloves
    • 2 stalks celery
    • 1 large onion
    • 2 tablespoons bouillon powder
    • 2 cups water (or use 2 cups of chicken stock)
    • 2 bay leaves
    • 2 medium potatoes
    • 2 carrots
    • ¼ cup flour
    • 1 teaspoon paprika powder
    • 1 tablespoon assorted dried herbs
    • 1 tablespoon olive oil
    • 1 can tomatoes
    • ½ cup frozen peas

    For the cornstarch slurry:

    • 1 teaspoon cornstarch
    • 2 tablespoons water

    Instructions
     

    • Coat the chicken pieces in a mixture of flour and a little salt. Turn on the ‘Sauté’ function on the Instant Pot. Once hot, add the butter. Let it melt and then, add the chicken pieces.
    • Cook the chicken on either side for 3 minutes per side. Take them out after 6 minutes of cooking, and shred or shop and keep aside.
    • Add the olive oil to the Instant Pot. Add chopped garlic, onion and celery. Sauté until the onions turn translucent.
    • Add the chopped potatoes and carrots.
    • Add the bay leaves, bouillon, canned tomatoes.
    • Add the water (or stock if using), mix well.
    • (ensure that there is no brown residue stuck to the bottom of the Instant Pot – deglaze as needed)
    • Close the lid of the Instant Pot and switch to Pressure Cook mode. Cook for 10 minutes. After 10 minutes, release pressure manually (quick release).
    • Switch to ‘Sauté’ function and add the shredded / chopped chicken.
    • Add the cornstarch slurry and frozen peas, and stir well.
    • Cook for 5 minutes, until the stew thickens a little. To thicken it further, you can also mash the potatoes with the back of a spoon / ladle.
    • Serve with sour cream and sourdough bread.

    Video

    Nutrition

    Calories: 283kcalCarbohydrates: 13gProtein: 18gFat: 18gSaturated Fat: 5gCholesterol: 67mgSodium: 623mgPotassium: 318mgFiber: 2gSugar: 3gVitamin A: 4568IUVitamin C: 11mgCalcium: 31mgIron: 1mg
    Keyword Chicken Stew, Instant Pot Stew, Stew
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife

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    864 shares

    Reader Interactions

    Comments

    1. Michelle says

      April 29, 2021 at 6:11 pm

      5 stars
      With beef prices so high right now, this chicken stew is just what I needed to combat the cold spring rain this week!

    2. Marlynn says

      April 28, 2021 at 6:04 pm

      5 stars
      This stew is amazing! I love the "dump and go" option you include for super extra busy nights. It's such a fast and easy recipe.

    3. Kate says

      April 28, 2021 at 5:54 pm

      5 stars
      So many gorgeous flavours, and so easy in the instant pot - what's not to love?!

    4. Sue says

      April 28, 2021 at 5:38 pm

      5 stars
      This looks like a wonderful and hearty stew and I love that it is made in the Instant Pot!

    5. Angela says

      April 28, 2021 at 5:19 pm

      5 stars
      This stew comes out delicious. I love the instant pot for making soups and stews. So easy!

    6. Carroll says

      April 07, 2021 at 11:20 am

      Noticed in the expert tips under "Dump and Go", it says "skip the steps for GROWING the chicken"! I love the autocorrect function - a constant source of entertainment.

      • Shinta says

        April 07, 2021 at 2:18 pm

        Whoops! Thank you for letting me know!

    7. Mary Beth says

      January 25, 2021 at 2:38 am

      5 stars
      Eating it right now—absolutely delicious! I think it’s also filling, so 1 bowl was more than enough for me. I added extra veggies and also tossed in mushrooms so it’s more veggie stew with chicken! I did post a photo to Pinterest. The husband gave it 5 stars as well 😋

      I do have a couple of comments:
      1. Under ingredients, you wrote “1 tablespoon assorted dried herbs”. I laughed at it and told my husband about the “odd” request. But I went through my Penzey’s spice jars and made a combo of spices we like that complement chicken. I still wasn’t sure how it would taste... However, a less experienced cook might see that and look elsewhere for a recipe that spells everything out. Perhaps you could give a suggestion of what spices you use, while encouraging others to get creative with the spices.
      2. Your instructions are excellent BUT you don’t say WHEN to add the spice mix. I have recipes that add spices prior to cooking as well as others that instruct one to wait until the pressure phase is complete.

      Thanks for a recipe that is a change from soups.

    8. Colleen Hutton says

      November 23, 2020 at 7:58 pm

      Recipe looks great going to make it tonight. Just calculating nutritional information. Is the info you’ve given us for the full 5 servings? Many thanks!

      • Shinta says

        November 23, 2020 at 8:05 pm

        hi there, thank you! This recipe should be good for 4 large portions or 5 medium portions. Hope this helps!

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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