This Instant Pot chicken stew is hearty, savory and total comfort food! This quick and easy recipe is great for the whole family. The leftovers are even better. Great for family dinners, meal prep, and both kids and adults!

Instant Pot chicken stew.

Why You’ll Love This Recipe

  • This Instant Pot chicken stew is warm and cozy.
  • Everything is made in the Instant Pot.
  • The broth is creamy!
  • The chicken becomes so tender.
  • Both the carrots and potatoes are soft and delicious.
  • The flavors are savory and hearty.
  • This recipe is great as meal prep and leftovers.
  • It is easy to reheat and freeze.
  • This recipe is Whole30 compliant, Paleo, gluten free, grain free, dairy free, nut free, egg free and sugar free.
  • Check out this Instant Pot Chicken Thighs and Potatoes for another dinner idea.

Ingredients & Substitutions

These are the main ingredients and substitutions for Instant Pot chicken stew. Scroll down to the recipe card for full ingredients list and instructions.

Olive oil helps coat the pot. This helps get the carrots and onion softer and more tender. Feel free to use avocado oil, butter or ghee instead.

Chopped large carrots add such a great flavor. Wash and peel before use.

Diced white onion adds flavor without adding much texture.

Both black pepper and sea salt add a subtle flavor.

Any type of potatoes can be used. I used yellow potatoes and peeled them. Feel free to use Russet or even sweet potatoes if desired.

Both chicken breasts and chicken thighs can be used. Cut into 1 inch pieces.

Chicken broth adds a hearty flavor. Beef or vegetable broth can be used, but chicken broth has the best flavor here.

Bay leaves add a subtle flavor. This can be omitted if desired.

The seasonings include garlic powder, onion powder, oregano and thyme. Adjust seasonings based on your preferences.

Tapioca flour and water help thicken the sauce. Replace tapioca flour with cornstarch or arrowroot starch if desired.

Veggies, chicken and broth.

Taste & Texture

This Instant Pot chicken stew is hearty and savory. The main flavors are chicken, broth, potatoes and carrots. The seasonings make it tasty warm and cozy!

The chicken is incredibly tender. In addition, the carrots and potatoes are melt in your mouth soft. No need for a knife here! Everything is soft and tender.

How to Make

Step 1

First, press sauté on Instant Pot. Add in olive oil, chopped carrots, diced onions, pepper and sea salt.

Carrots and onions in pot.

Step 2

Sauté on medium heat for 3 to 4 minutes or until veggies have softened slightly. Press cancel.

Roasted veggies in instant pot.

Step 3

Then, add in all remaining ingredients except tapioca flour and water. Stir ingredients together.

Chicken and potatoes in pot.

Step 4

Secure lid on Instant Pot. Move top valve to Seal. Next, pressure cook on high for 10 minutes.

Step 5

When the timer goes off, allow pressure to naturally release for 15 minutes. After 15 minutes, carefully move top valve to Vent and release remaining pressure. Press cancel or unplug.

Chicken stew in instant pot.

Step 6

In a small bowl, combine tapioca flour (or cornstarch) and water. Pour this mixture into the pot.

Flour and water in bowl.

Step 7

Stir until creamy. Remove both bay leaves.

Thick stew with chicken.

Step 8

Finally, ladle Instant Pot chicken stew into bowls. Serve!

Stovetop Instructions

Here is how to make stovetop chicken stew.

  • First, brown cubes of chicken in olive oil over medium heat. Once cooked through, remove from heat.
  • Add onion, carrots and potatoes to the skillet in a drizzle of olive oil. Cook for 5 to 6 minutes or until softened.
  • Add all remaining ingredients (except tapioca flour and water) back to the skillet. Add in cooked chicken.
  • Simmer on low medium heat for 30 minutes.
  • About 5 minutes before serving, mix tapioca flour and water. Stir this into the skillet.
  • Finally, serve!

Expert Tips & Tricks

Chop carrots into ½ inch sized pieces.

Chop the potatoes into 1 inch sized pieces.

Be careful not to let anything burn. Stir as frequently as needed.

Stir mixture together gently before pressure cooking.

Allow the pressure cooker to naturally release pressure for 15 minutes. This guarantees extra tender meat and veggies.

The tapioca flour and water slurry thickens the sauce. Without it, this is more of a soup.

Adjust seasonings as you need. I usually add even more garlic!

Warm bowl of healthy stew.

How to Serve & Store

Serve Instant Pot chicken stew hot and fresh! Serve by itself or with a big salad.

Top with some fresh herbs or sprinkled cheese if not Whole30.

Store in the fridge for up to 5 days.

Freeze for up to 2 months.

Frequently Asked Questions

What chicken should I use?

Use cubed chicken breasts or cubed chicken thighs.

Can I add in celery?

Sure! Feel free to add in celery when you add in the carrots and onion.

Does the chicken become tender?

Yes! The chicken is melt in your mouth tender.

Is this chicken stew gluten free?

Yes, this recipe is gluten free as written.

Pressure cooker chicken stew.

You May Also Like

If you make this Instant Pot chicken stew recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, see these Lunch and Dinner Recipes.

Instant Pot chicken stew.

Get the Recipe: Instant Pot Chicken Stew

This Instant Pot chicken stew is hearty, savory and so cozy! It is quick and easy. This family dinner is total comfort food. The chicken is tender, the carrots are soft and the potatoes are melt in your mouth delicious!
5 from 1 vote

Ingredients

Instructions 

  • First, press sauté on Instant Pot. Add in olive oil, chopped carrots, diced onions, pepper and sea salt.
  • Sauté on medium heat for 3 to 4 minutes or until veggies have softened slightly. Press cancel.
  • Then, add in all remaining ingredients except tapioca flour and water. Stir ingredients together.
  • Secure lid on Instant Pot. Move top valve to Seal. Pressure cook on high for 10 minutes.
  • When timer goes off, allow pressure to naturally release for 15 minutes. After 15 minutes, carefully move top valve to Vent and release remaining pressure. Press cancel or unplug.
  • In a small bowl, combine tapioca flour (or cornstarch) and water. Pour this mixture into the pot.
  • Stir until creamy. Remove bay leaves.
  • Finally, ladle stew into bowls. Serve!

Notes

  • Chop carrots into ½ inch sized pieces.  Chop potatoes into no larger than 1 inch pieces.
  • Be careful not to burn the carrots, onions, seasonings and oil.  Stir frequently.
  • Both cubed chicken thighs and chicken breasts can be used.
  • My pressure cooker took about 10 minutes to build pressure.
  • The tapioca flour and water mixture will thicken the broth.  Feel free to use cornstarch instead.
  • Store leftovers in the fridge for up to 5 days.  To reheat, add stew to a skillet over low medium heat.
  • Freeze for up to 1 month.
Calories: 526kcal, Carbohydrates: 30g, Protein: 36g, Fat: 30g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 131mg, Sodium: 995mg, Potassium: 991mg, Fiber: 4g, Sugar: 5g, Vitamin A: 7902IU, Vitamin C: 28mg, Calcium: 71mg, Iron: 3mg

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