Description
A warm, hearty Instant Pot Chicken Stew filled with tender chicken, potatoes, and vegetables in a savory herb broth. Perfect for cozy dinners and ready in a flash thanks to pressure cooking.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into chunks
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 celery stalks, chopped
2 cups baby potatoes, halved
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon dried thyme
0.5 teaspoon dried rosemary
2 tablespoons tomato paste
4 cups chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
1. Set the Instant Pot to the Sauté setting. Add olive oil and sauté onion and garlic until fragrant and soft, about 3 minutes.
2. Add the chicken chunks and sear on all sides until lightly browned.
3. Layer in carrots, celery, and potatoes. Add salt, pepper, thyme, and rosemary, and stir to combine.
4. Stir in tomato paste and pour in chicken broth. Mix until tomato paste dissolves.
5. Seal the lid and set to Pressure Cook (High) for 10 minutes. Let pressure release naturally for 10 minutes, then quick release.
6. Optional: Turn on Sauté mode again and stir in cornstarch slurry. Simmer until the stew thickens to your liking.
Notes
Swap chicken thighs for chicken breast if you prefer leaner meat.
Feel free to add peas, corn, or sweet potatoes in the last step for variety.
Skip cornstarch for a lighter broth or use a gluten-free thickener if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Chicken stew, Instant Pot dinner