Description
This Hearty Instant Pot Chicken Stew is a comforting and flavorful one-pot meal featuring tender chunks of chicken, savory vegetables, and aromatic herbs. Cooked quickly under high pressure, this stew is perfect for busy weeknights or make-ahead meals, delivering rich taste and satisfying textures with minimal effort.
Ingredients
Scale
Chicken and Meat
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1½ pounds baby potatoes, halved
- Chopped fresh parsley, for garnish
Seasonings and Liquids
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon paprika
- 3 tablespoons tomato paste
- 4 cups low-sodium chicken broth
Optional Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Instant Pot: Set your Instant Pot to Sauté mode. Add 2 tablespoons of olive oil and allow it to heat up.
- Sauté Aromatics: Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to release the aroma.
- Add Tomato Paste and Chicken: Stir in 3 tablespoons of tomato paste to coat the onions and garlic. Add the chicken chunks and cook, stirring occasionally, for 3 to 4 minutes until the chicken is lightly browned on the outside.
- Add Vegetables and Seasonings: Add sliced carrots, celery, halved baby potatoes, 1 teaspoon salt, ½ teaspoon black pepper, dried thyme, rosemary, and paprika. Pour in 4 cups of low-sodium chicken broth and stir everything together to combine.
- Pressure Cook: Cancel Sauté mode, secure the Instant Pot lid, and set the valve to Sealing. Choose the Pressure Cook (Manual) setting on High Pressure and set the timer for 10 minutes.
- Release Pressure: When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully use quick release to release any remaining pressure.
- Thicken the Stew (Optional): If you prefer a thicker stew, turn the Instant Pot back to Sauté mode. Mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry, then stir it into the stew. Simmer for 2 to 3 minutes until the broth thickens to your desired consistency.
- Serve: Ladle the hearty chicken stew into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Notes
- This stew improves in flavor when allowed to sit, making it a perfect make-ahead meal.
- For variation, swap chicken with turkey or add green beans or peas towards the end of cooking for extra color and texture.
- Use low-sodium broth to better control salt levels.
- The cornstarch slurry is optional and can be omitted if you prefer a lighter broth.
