5.0 from 6 votes
Easy Instant Pot Chicken Stew
Easy instant pot chicken stew made with just a few ingredients and ready in no time. Comforting, healthy, and delicious, the ideal weeknight dinner for the whole family.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 507 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 onion
- 2 carrots large
- 2 celery stalks small
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 garlic cloves
- 2 lb chicken breast 900 g, Note 1
- 1 lb potatoes waxy, 450 g
- ¼ cup dry white wine Note 2
- 2 cups chicken stock Note 3
- ½ teaspoon thyme
- ½ teaspoon marjoram
- ½ teaspoon rosemary
- 2-3 bay leaves
- 2 tablespoons cornstarch
- ½ cup water
- Fine sea salt and ground black pepper
- A few sprigs of fresh parsley optional
Instructions
Prepare the ingredients:
- Cut the chicken into large chunks. Peel and cut the potatoes into chunks, finely chop the garlic cloves, and set them aside together.
- Dice the onion, chop the celery stalks, and cut the carrots into large chunks. Set them aside in another bowl.
Cup of Yum
Cook:
- Saute vegetables: Heat the instant pot using the saute function. Heat the oil shortly, then add onion, carrots, celery, ¾ teaspoon fine sea salt, and ¼ teaspoon black pepper. Saute for 4 minutes, occasionally stirring to prevent the onions from getting too brown.
- Add the chicken breast, potatoes, garlic, white wine, and chicken stock. Add herbs and bay leaves and stir.
- Cook: Seal the lid and set the pot to cook on high for 8 minutes (it will take the pot about 6-7 minutes to come to pressure).
- Allow for 10 minutes of natural release, then switch to venting. Remove the lid.
- Thicken stew: Whisk the cornstarch and cold water in a small bowl. Whisk the slurry into the chicken stew. Add the thawed peas and stir. Saute the chicken stew for 3-4 minutes or until thickened lightly.
- Sprinkle with parsley if desired and serve.
Notes
- You can make the recipe with boneless skinless chicken thighs instead.
- The wine is a nice touch, but it's optional; you can leave it out.
- Vegetable broth can be used instead, but chicken stock or broth has more flavor.
Nutrition Information
Serving
1g
Calories
507kcal
(25%)
Carbohydrates
34g
(11%)
Protein
54g
(108%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
149mg
(50%)
Sodium
1503mg
(63%)
Potassium
1608mg
(46%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5196IU
(104%)
Vitamin C
30mg
(33%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 507
% Daily Value*
| Serving | 1g | |
| Calories | 507kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 54g | 108% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 149mg | 50% |
| Sodium | 1503mg | 63% |
| Potassium | 1608mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5196IU | 104% |
| Vitamin C | 30mg | 33% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.