Instant Pot Chicken Stew

4.90 from 28 votes

Instant Pot Chicken Stew is a thick, rich and comforting stew made with chicken, vegetables and herbs for a hearty dinner in 30 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

2 tablespoons unsalted butter
1 small onion diced
2 large carrots chopped
1 stalk celery chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 cloves garlic minced
1 1/4 pounds boneless skinless chicken breasts cut into cubes
3 red potatoes peeled and cubed
2 cups low sodium chicken broth
1 teaspoon dried Italian seasoning
2 bay leaves
2 tablespoons cornstarch
1/2 cup water
2 tablespoons freshly chopped parsley optional

Instructions

Preheat you Instant Pot using the Saute function on the display panel.
Melt butter, then add onion, carrot, and celery. Season with ½ teaspoon salt and ¼ teaspoon pepper, and allow to cook 4 to 5 minutes until vegetables are tender.
Add garlic and cook until fragrant, about 30 seconds. Press Cancel, then add chicken, potatoes, broth, seasoning, bay leaf, and remaining salt and pepper.
Stir well, then secure lid and pressure valve. Cook on Manual High for 10 minutes, allowing a 10 minute natural release before releasing the rest via pressure valve.
Combine cornstarch and water and stir until dissolved, then remove Instant Pot lid. Press Saute, stir in cornstarch slurry, and simmer for 4 to 5 minutes until thickened. Add fresh chopped parsley, tasting and seasoning as desired. Remove the bay leaves and serve hot.

Notes

SUBSTITUTIONS:

Chicken: You can use boneless chicken thighs instead of breasts, if desired.
Vegetables: You can substitute green beans or sweet potatoes, if desired.
Italian Seasoning: If you don't have Italian seasoning, you can use 1/4 teaspoon each of rosemary, basil, thyme and oregano.
Cornstarch: Use arrowroot instead, if needed.

How to Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This chicken stew freezes exceptionally well. Transfer the soup to a freezer-safe bag or container and freeze for up to 6 months.

Reheating: Reheat from the fridge using a saucepan on the stove top or in the microwave. If frozen, thaw overnight and reheat in the microwave or on the stovetop before serving.

Nutrition

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