When I think of comfort food that hugs you from the inside out, this Instant Pot Chicken Stew tops the list. I love how it turns simple ingredients into something hearty, warm, and deeply satisfying. The best part? It doesn’t take hours hovering over the stove. The Instant Pot does the heavy lifting, and I just get to breathe in the aroma while pretending I worked way harder than I did. This is one of those chicken instant pot recipes that feels like a lifesaver on a busy evening. Toss in a few staples, press a button, and suddenly you’ve got a stew that tastes like it’s been simmering all day. The Instant Pot makes it possible to get that slow-cooked flavor in a fraction of the time. And honestly, who doesn’t need an instant pot recipe or two in their back pocket for the nights when takeout feels too far away? What I like most about this stew is how flexible it is. Want more veggies? Add them. Prefer dark meat chicken? Swap it in. It works every time. This is why I keep calling it one of my Instant Pot Recipes Easy enough for weeknights yet hearty enough for weekends. And because it leans lighter with lean chicken and fresh veggies, it even checks the box for instant pot recipes healthy and wholesome. Yep, comfort food and health-friendly can live happily in the same bowl.

1) Key Takeaways
2) Easy Instant Pot Chicken Stew Recipe
3) Ingredients for Instant Pot Chicken Stew
4) How to Make Instant Pot Chicken Stew
5) Tips for Making Instant Pot Chicken Stew
6) Making Instant Pot Chicken Stew Ahead of Time
7) Storing Leftover Instant Pot Chicken Stew
8) Try these Main Course next!
9) Instant Pot Chicken Stew
10) Nutrition

1) Key Takeaways

This stew comes together fast with the Instant Pot, making it a favorite on busy nights.
It uses wholesome ingredients like chicken, potatoes, and fresh vegetables.
You can customize it with extra vegetables or switch chicken breasts for thighs.
It’s hearty, comforting, and one of the easiest instant pot recipes you can keep on repeat.

2) Easy Instant Pot Chicken Stew Recipe

I’ll be honest. The first time I tried making stew in the Instant Pot, I was skeptical. How could something so quick taste as good as the long simmered versions I grew up with? But this chicken stew proved me wrong. The flavor runs deep, the broth feels rich, and every spoonful warms you straight through. That’s why I now count it among my favorite chicken instant pot recipes. Twice in the first week of learning it, I made it again. That tells you everything.

Cooking with the Instant Pot means I can throw everything in, press a button, and step away. The beauty is in the way the ingredients meld together under pressure. You’d swear it cooked for hours when it’s really just minutes. For me, that’s where the magic lies. Anyone searching for an instant pot recipe that delivers comfort in record time will appreciate this one.

I’ve shared this stew with family, with neighbors, even packed it into jars for lunch at work. Every time, people ask for the recipe. It’s not complicated. It’s not fancy. It’s just real food cooked well. For me, that’s what Instant Pot Recipes Easy should feel like. Nothing tricky, nothing stressful, just honest flavor you can make after a long day without draining yourself.

3) Ingredients for Instant Pot Chicken Stew

Chicken: I use boneless, skinless chicken breasts or thighs, cut into chunks. Breasts make the stew lighter, thighs add a little more richness. Both work great and keep the protein tender.

Olive Oil: A little drizzle to help soften the vegetables and bring out their sweetness while sautéing. It adds body without making the stew heavy.

Onion, Carrots, and Celery: This trio forms the base flavor. The onion builds depth, the carrots add a hint of sweetness, and the celery balances it with an earthy edge. Together, they make the broth sing.

Garlic: Three cloves give a strong kick. It blends into the broth so the flavor feels mellow, not sharp.

Chicken Broth: The liquid foundation of the stew. I like a low sodium broth so I can season as I go.

Baby Potatoes: Halved and hearty, they soak up the broth and turn creamy inside. They’re the part of the stew that makes you want a second bowl.

Thyme and Rosemary: Dried herbs work fine here. They release flavor under pressure and give the stew a rustic edge.

Bay Leaf: Just one, but it changes the broth in a way you notice when it’s not there. Remove it before serving.

Cornstarch Slurry: This thickens the broth if you want something closer to gravy than soup. Stir it in at the end.

Fresh Parsley: A garnish that adds color and freshness right before serving.

4) How to Make Instant Pot Chicken Stew

Step 1. Set the Instant Pot to sauté. Add olive oil, then the onion, carrots, celery, and garlic. Stir and let them soften. The smell right here makes the kitchen feel alive.

Step 2. Add the chicken chunks, potatoes, broth, thyme, rosemary, bay leaf, salt, and pepper. Stir once so everything mingles. It looks simple now, but just wait.

Step 3. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Walk away, maybe clean the counter, maybe scroll your phone. Let the pot do the work.

Step 4. Let the pressure release naturally for 10 minutes before switching to quick release. Steam bursts out, the stew is ready to reveal itself.

Step 5. Remove the bay leaf. If you like it thicker, stir in the cornstarch slurry and simmer on sauté until it thickens. Watch the broth change, glossy and rich.

Step 6. Ladle into bowls, scatter parsley on top, and serve warm. That first spoonful? Always the best.

5) Tips for Making Instant Pot Chicken Stew

Salt matters more than you think. Season in layers, not all at once. A little at the start, a little more at the end. This gives you depth, not flatness.

Cut the vegetables into even pieces. That way, they all cook at the same rate under pressure. No one wants half mushy carrots and half raw ones in their bowl.

Don’t skip the sauté step. It may feel like an extra, but it builds flavor that carries through the whole stew. The Instant Pot works fast, but it still benefits from this small touch.

6) Making Instant Pot Chicken Stew Ahead of Time

I often make this stew the night before and reheat it the next day. The flavors settle and deepen overnight. It’s one of those instant pot recipes healthy enough to reheat without guilt but satisfying enough to serve again to guests.

If you do make it ahead, don’t add the cornstarch slurry until you reheat. This keeps the broth smooth. Just stir it in while you warm the stew again.

Store it in a sealed container in the fridge. When reheated, it tastes like you just made it. Sometimes better.

7) Storing Leftover Instant Pot Chicken Stew

Leftovers are the gift of this recipe. Store them in airtight containers in the fridge for up to four days. Heat on the stove or in the microwave until hot all the way through.

You can also freeze the stew. Let it cool, pack into freezer safe containers, and keep for up to three months. Thaw in the fridge overnight before reheating.

Sometimes I freeze individual portions for lunches. That way, I have homemade comfort food waiting when I don’t feel like cooking. It beats fast food every time.

8) Try these Main Course next!

9) Instant Pot Chicken Stew