Best Instant Pot Chicken Stew
User Reviews
4.9
Best Instant Pot Chicken Stew
Description
This stew begins by sautéing diced onion, carrot, and celery in butter inside the Instant Pot using the sauté function to soften the vegetables while layering savory flavors. Garlic is added for aroma, followed by cubed chicken breast, peeled and cubed red potatoes, chicken broth, Italian seasoning, bay leaves, kosher salt, and black pepper. The ingredients cook under high pressure for 10 minutes with a natural pressure release adding tenderness to the chicken and softness to the vegetables.
After pressure cooking, a mixture of cornstarch and water is stirred in to thicken the stew while the pot is back on sauté mode. The bay leaves are removed before serving, and chopped fresh parsley is added for a bright finish. The stew combines soft chicken and potatoes in a flavorful, thickened broth containing aromatic herbs and vegetables.
This dish works well served as a main course for lunch or dinner. It stores well refrigerated for up to two days and can be frozen for up to three months. Recommended substitutions include using sweet potatoes or other vegetables, swapping chicken cuts, or adjusting herbs based on availability.
Ingredients
- 2 tablespoons butter unsalted
- 1 small onion diced
- 2 large carrot chopped
- 1 talk celery chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper ground
- 3 cloves garlic minced
- 1 1/4 pounds chicken breast cut into cubes, boneless skinless
- 3 potato peeled and cubed, red
- 2 cups chicken broth low sodium
- 1 teaspoon Italian seasoning dried
- 2 bay leaf
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 tablespoons parsley for garnish, freshly chopped
Instructions
- Heat your Instant Pot by using the Saute function.
- Melt butter, then add the onion, carrot and celery. Season with 1/2 teaspoon salt and 1/4 teaspoon black 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 pressure for 10 minutes, allowing a 10 minute natural release. Release the remaining pressure via manual release.
- Combine cornstarch and water and stir until dissolved, then remove the Instant Pot lid. Press Saute, stir in the cornstarch mixture and simmer for 4 to 5 minutes until thickened. Remove the bay leaves and add fresh chopped parsley before serving. Enjoy!
Notes
- Leftovers keep up to 2 days refrigerated; freeze up to 3 months in a freezer-safe container.
- Red potatoes may be replaced with sweet potatoes or vegetables like green beans, peas, or corn.
- Boneless chicken thighs can substitute for chicken breasts as preferred.
- If Italian seasoning is unavailable, use 1/4 teaspoon each of rosemary, basil, thyme, and oregano as alternatives.
- Vegetable broth can replace chicken broth though it alters the flavor profile.
- Cornstarch may be substituted with arrowroot powder or omitted, noting the stew will be less thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 36g | 72% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 1114mg | 46% |
| Potassium | 1424mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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