Instant Pot Chicken Stew
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!
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.
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
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. Next, pressure cook on high for 10 minutes.
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.
In a small bowl, combine tapioca flour (or cornstarch) and water. Pour this mixture into the pot.
Stir until creamy. Remove both bay leaves.
Finally, ladle Instant Pot chicken stew into bowls. Serve!
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!
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
Use cubed chicken breasts or cubed chicken thighs.
Sure! Feel free to add in celery when you add in the carrots and onion.
Yes! The chicken is melt in your mouth tender.
Yes, this recipe is gluten free as written.
You May Also Like
- Whole30 Gravy (Quick & Easy)
- Instant Pot Whole Chicken
- Whole30 Sheet Pan Chicken Thighs
- Whole30 Orange Chicken
- Instant Pot Steak
If you make this Instant Pot chicken stew recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Lunch and Dinner Recipes.
Get the Recipe: Instant Pot Chicken Stew
- 1 tbsp olive oil
- 3 large carrots, chopped
- ½ cup white onion, diced
- ½ tsp black pepper
- ½ tsp sea salt
- 2 cups cubed peeled potatoes
- 1 ½ pounds cubed chicken, thighs or breasts
- 2 ½ cups chicken broth
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ¼ tsp dried thyme
- 2 tbsp tapioca flour, or cornstarch
- ¼ cup water
- 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!
- 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.
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