Creamy Instant Pot Chicken Stew is hearty, homey comfort food, made quickly in the instant pot. Your family is going to love this flavorful, savory stew that’s perfect for cooler days.
The Instant Pot is the perfect tool for making soups and stews! When you make chicken stew in the instant pot, it tastes like you’ve been slowly simmering it all day long, but it only took you about 30 minutes from start to finish!
Instant Pot Beef Stew is a popular recipe here, and maybe a more popular choice when it comes to stews, but I promise that you’ll fall in love with the rich, comforting flavors of this pressure cooker chicken stew too.
If you’re looking for more instant pot comfort food, be sure to try my Instant Pot Butter Chicken recipe and Instant Pot Taco Pasta.
Why You’ll Love This Recipe
- The Instant Pot Makes it Fast – Cooking time for chicken stew in the instant pot is less than 15 minutes, including the time that the machine takes to build up pressure. In the oven or on the stovetop, a recipe like this would need to simmer for an hour or more!
- Traditional Flavors – Rich, savory chicken in a creamy thick sauce with lots of veggies and herbs is such amazing comfort food. It’s very similar to chicken a la king or chicken pot pie soup.
- Inexpensive Meal – Chicken thighs stew is a budget-friendly meal because chicken thighs are generally cheaper than chicken breast. The good news is that they’re tastier too!
- Versatile Recipe – You can add extra ingredients to this instant pot chicken stew to give it more nutrition and flavor. Almost any veggies can be tossed in. You can adjust the seasonings to your preference, or even make this with turkey, pork, or a different type of protein. Instant Pot recipes like this one are very forgiving.
Ingredients In Instant Pot Chicken Stew
Here’s what you need to make this quick and easy comforting meal:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: You’ll need boneless, skinless chicken thighs, cut into bite-sized pieces.
- Chicken Stock: Use chicken stock or broth, either one will work just fine.
- Oil and Butter: Use olive oil and a bit of butter to sautee the veggies in the instant pot before pressure cooking the stew.
- Onion, celery, carrots, garlic: Aromatic vegetables are a must for a comfort food pressure cooker chicken stew. Chop the veggies into small pieces, but not so small that they’ll when cooked.
- Potatoes: Diced potatoes add bulk to this dish. Regular white potatoes work well here, but you can use any type of potatoes that you have. Baby red potatoes are another great option.
- Dried Herbs: 1 bay leaf, and a blend of thyme, rosemary, and sage give this stew a wonderful savory flavor.
- Frozen Peas: I add these at the end so that they don’t get mushy. You can also use frozen cut green beans if you prefer.
- Heavy Cream: A little bit of heavy cream gives instant pot chicken stew a delicious texture, but you can leave it out if you don’t want the extra calories or creaminess.
- Cornstarch: Make a slurry of cornstarch and water to add to the stew to thicken the broth.
How To Make Instant Pot Chicken Stew
- Saute Veggies: Choose the SAUTE medium setting on the Instant Pot, then heat the olive oil and melt the butter. Add onion, celery, and carrots, and saute until the onion is soft and translucent.
- Then Chicken and Garlic: Add the chicken and cook for 1-2 minutes (this is totally optional, but I think it helps with the texture of the meat), then add the garlic and cook for 30 seconds. Switch off the saute setting.
- Fill the Instant Pot: Add the potatoes, chicken stock, herbs, and salt and pepper to the pot.
- Cook: Secure the Instant Pot lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The instant pot will take about 10 minutes to come to pressure, and then will start cooking. When finished, quickly release the steam.
- Add Cream: Carefully remove the lid. Find and discard the bay leaf, give everything a stir, and add the peas and heavy cream.
- Thicken: Add the cornstarch slurry and stir. The cornstarch will thicken the stew in a few minutes.
- Serve: Serve right away, with a garnish of fresh parsley and freshly cracked pepper.
If the stew isn’t as thick as you’d like it to be, add another tablespoon of cornstarch mixed with water. You may also need to turn on the saute function to get the stew hot enough to activate the cornstarch.
- Don’t forget about the bay leaf: It’s not edible and should be removed from the stew before you serve it.
- If you don’t want creamy stew, just leave out the heavy cream. You can also use half and half to reduce the calories.
- Try fresh herbs: If you have them, fresh thyme, rosemary, and sage will be delicious in this recipe!
- If you don’t have all of the herbs, use 1 teaspoon of Italian Seasoning instead. The herbs in that blend are slightly different, but will still make your stew taste great.
- Prep Ahead: You can chop the veggies and chicken the night before and store them in the fridge so that you can just toss everything in the Instant Pot at dinner time.
Store any leftovers in an airtight container in the fridge. Enjoy within 3-4 days. You can reheat chicken stew in the microwave, or in a small saucepan over low heat.
What To Serve With Instant Pot Chicken Stew
The nice thing about a hearty stew with chicken, potatoes, and vegetables is that it’s already a full meal without the need for side dishes! But, I highly suggest that you serve this with crusty bread, rolls, or breadsticks.
If you’d like to add extra veggies to this stew, you can sautee or steam your favorites, and stir them in after pressure cooking. Asparagus, bell peppers, mushrooms, zucchini, or broccoli will all be delicious!
Don’t forget dessert! You’ll have time to make a sweet treat since dinner will be so simple. Try my recipes for Pear Crisp or Pecan Pie Cheesecake.
Yes! You can use boneless, skinless chicken breast in place of the thighs if you like. Chicken thighs have more flavor, so I prefer them here.
The thickening that happens in this recipe comes from the cornstarch, and cream is added to make the stew silky and creamy. You can use whole milk instead of cream, but it will only be sort of creamy.
If you want to use this recipe to make chicken stew, but you don’t have an Instant Pot yet, it can definitely be done. Saute the veggies and chicken in a large saucepan over medium heat, then add the broth, potatoes, and seasonings, and simmer for 35-50 minutes, or until the chicken is cooked and tender. Finish the stew according to the recipe. Or, try my Hawaiin Beef Stew recipe instead!
This hearty, creamy Instant Pot Chicken Stew is packed with big flavor and so simple to make! You can make this homestyle meal even on a busy weeknight because it cooks so quickly. Be sure to Pin the recipe!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Chicken Stew
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion finely diced
- 2 stalks celery diced
- 1 cup diced carrots
- 1 ½ pounds chicken thighs boneless and skinless, diced into bite sized pieces.
- 2 cloves garlic minced
- 2 cups diced potatoes
- 3 cups chicken stock or broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1 bay leaf
- salt and pepper to taste
- 1 cup peas or green beans, frozen
- ⅓ cup heavy cream
- 2 tablespoons cornstarch mixed with 1-2 tablespoons of water to make a slurry
- On the Instant pot choose the SAUTE medium setting, and heat olive oil and melt the butter. Add onion, celery, carrots, and saute until the onion is soft and translucent. Add the chicken, cook for 1-2 minutes, then add garlic and cook for 30 seconds. Switch off the saute setting.
- Add potatoes, chicken stock, herbs, salt and pepper to the pot.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking.
- When the cooking program ends, quickly release the steam. Remove the lid and discard the bay leaf, give everything a stir, and add in the peas or green beans, heavy cream, and cornstarch mixed with water. Stir, the cornstarch will thicken the stew
- Serve with chopped fresh parsley as a garnish, freshly cracked pepper and crusty bread.
- Sauteeing the chicken is optional, but I find that briefly searing the meat helps keep the chicken tender.
- Other veggies, including green beans, bell peppers, mushrooms, asparagus, zucchini, or broccoli can be added.
- If you have fresh herbs, use them in place of the dried herbs in the recipe. 1 teaspoon of Italian seasoning can be used in place of the thyme, rosemary, and sage as well.
- Adding cream to chicken stew is optional, but I really enjoy it this way! You can use half and half if you prefer.
- If your stew isn’t thickening to your liking, you may need to add an additional 1 tablespoon of cornstarch. You can also turn the Instant Pot to SAUTE to heat the stew to better activate the thickening power of the corn starch.
- Don’t forget to pull out and discard the bay leaf! It’s not edible.
- To Store: Keep leftovers in an airtight container in the fridge. Enjoy within 3-4 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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