Instant Pot chicken stew recipe delivers a rich, hearty dinner that’s ready in about 25 minutes. This wholesome, comforting meal uses boneless, skinless chicken breast, potatoes and plenty of vegetables for a balanced, flavorful bowl that’s perfect any night of the week.
With an electric pressure cooker you can turn comfort food into a quick weeknight dinner. The Instant Pot builds deep flavor in a fraction of the time it would take on the stovetop, while keeping the chicken tender and the vegetables intact.
This recipe focuses on simple, accessible ingredients: white meat chicken for a lean protein, waxy baby potatoes so they hold their shape, carrots for sweetness, and a tomato-based broth for body and color. It’s straightforward to prepare and easy to customize—add heat, fresh herbs, or swap chicken thighs if you prefer darker meat.
If you like stews, try other variations such as a cabbage-and-sausage stew, a slow-cooker chicken stew, or a lighter slow-cooker beef stew to expand your comfort-food rotation.
Ingredients to Make Instant Pot Chicken Stew
Below are the ingredients I recommend for a flavorful Instant Pot chicken stew. Quantities serve about 6 people.
- 1 tbsp olive oil (extra virgin preferred)
- 1 ½ cups white onion, chopped
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes (or use whole breasts and shred after cooking)
- 1 tsp dried Italian seasoning
- 1 tbsp onion powder
- 1/2 tsp ground black pepper
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup tomato sauce (plain or Italian-flavored)
- 2 large carrots, chopped (or use baby carrots)
- 2 cups baby potatoes, halved (use waxy potatoes to prevent them from falling apart)
- 2 tbsp fresh chopped parsley or chives (optional, for garnish)
How to Make Instant Pot Chicken Stew
- Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the chopped onion and cook, stirring occasionally, for about 3 minutes until the onion softens. Add the garlic and cook another 1–2 minutes until fragrant and translucent.
- Add the cubed chicken and sauté briefly, about 3–5 minutes, to brown the edges. Stir in the dried Italian seasoning, onion powder, ground black pepper, and coconut aminos (or soy sauce).
- Pour in the low-sodium chicken broth and tomato sauce, scraping the bottom to release any stuck bits. Give everything a quick stir so the flavors combine.
- Top the chicken and broth with the carrots and baby potatoes—placing the vegetables on top helps prevent them from sinking and becoming overly soft.
- Turn off Sauté mode, seal the lid, and set the Instant Pot to cook on High Pressure for 6 minutes. Because the pot is already hot, it will come up to pressure quickly.
- When the cooking time ends, allow a natural pressure release for 5 minutes, then carefully finish with a quick release. Open the lid, check that the potatoes and chicken are cooked through, and adjust seasoning to taste. Garnish with fresh parsley or chives and serve hot.
Olivia’s Tips
Instead of cutting the chicken before cooking, you can add whole breasts to the pot. After pressure cooking, remove the meat, shred it, and return it to the stew for a softer texture.
Cut ingredients into roughly 2-inch pieces so they cook evenly. If you make much larger or smaller pieces, you may need to adjust the cooking time. If your baby potatoes are large, halve or quarter them so they finish in the same time as the carrots.
To add heat, stir in sliced jalapeño or a pinch of red pepper flakes with the seasonings.
For more Instant Pot chicken ideas, try Mediterranean-style chicken, basic Instant Pot chicken breast preparations, or a Southwest-style chicken soup to vary flavors and textures.
Instant Pot Chicken Stew — Recipe Card
Servings: 6 • Prep time: 10 minutes • Cook time: 15 minutes • Total time: 25 minutes
Ingredients
- 1 tbsp olive oil
- 1 ½ cups white onion, chopped
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts, 1/2-inch cubes
- 1 tsp dried Italian seasoning
- 1 tbsp onion powder
- 1/2 tsp ground black pepper
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 2 large carrots, chopped
- 2 cups baby potatoes, halved
- 2 tbsp fresh parsley or chives, optional
Instructions
- Use the SAUTE function and heat oil. Cook onion and garlic until translucent, about 5 minutes.
- Add chicken and brown slightly, 3–5 minutes. Stir in Italian seasoning, onion powder, pepper and coconut aminos.
- Add chicken broth and tomato sauce, scraping the pot bottom to deglaze.
- Top with carrots and potatoes; do not bury them. Seal the lid, set to High Pressure for 6 minutes.
- Allow a 5-minute natural release, then quick-release remaining pressure. Open lid, garnish and serve.
Notes
- To store: Refrigerate leftovers in an airtight container for up to 5 days.
- To reheat: Warm on the stovetop, in the microwave, or in the Instant Pot on Sauté (stir frequently).
- To freeze: Cooked vegetables may become soft after freezing; for best texture, freeze the raw ingredients and cook from thawed when ready.
Nutrition (approx. per serving)
Calories: 256 kcal • Carbohydrates: 31 g • Protein: 20 g • Fat: 4 g • Sodium: 747 mg • Fiber: 5 g
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