Instant Pot Chicken Stew Recipe

Introduction

This Instant Pot Chicken Stew is a comforting, hearty dish perfect for any day of the week. Tender chicken thighs and fresh vegetables come together in a rich, flavorful broth cooked quickly in your pressure cooker. It’s a simple, satisfying meal that warms the soul.

Ingredients

• 8 boneless, skinless chicken thighs
• 1 tbsp olive oil (divided)
• 1 large onion, diced
• 2 ribs celery, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, peeled and grated
• 2 tbsp all-purpose flour (gluten-free blend if required)
• 2 medium potatoes, peeled and diced
• 3 cups chicken stock (or vegetable stock/bouillon)
• 5 sprigs thyme
• 2 bay leaves
• Sea salt and black pepper, to taste

Instructions

1. Step 1: Switch on the Instant Pot and select the sauté setting.
2. Step 2: Season the chicken thighs well with sea salt and pepper. Add half of the olive oil to the pot.
3. Step 3: Add the seasoned chicken and sear until the outside is golden brown. You may need to do this in two batches to avoid crowding the pan.
4. Step 4: Add the diced onion, celery, carrots, and grated garlic. Stir well to combine.
5. Step 5: Sprinkle the flour over the vegetables and stir thoroughly. Mixing the flour well prevents lumps when the broth is added.
6. Step 6: Add the diced potatoes and chicken stock, then stir again to combine.
7. Step 7: Add the thyme sprigs and bay leaves to the pot.
8. Step 8: Season with additional salt and pepper as needed, then close the Instant Pot lid securely.
9. Step 9: Cook on manual high pressure for 10 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then use a manual release to release any remaining pressure.
10. Step 10: Remove the bay leaves. Shred the chicken using two forks and stir back into the stew. Serve hot.

Tips & Variations

• For extra flavor, brown the chicken thighs in batches to avoid steaming, making the stew richer.
• Swap potatoes for sweet potatoes for a slightly sweeter twist and added nutrients.
• If you prefer a thicker stew, mash a few potato pieces after cooking or add a slurry of flour mixed with water before pressure cooking.
• Add a splash of cream or coconut milk at the end for a creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead?

Yes, bone-in chicken thighs can be used, but they may require a slightly longer cooking time. Ensure the meat is fully cooked and tender before serving.

Is it necessary to brown the chicken first?

Browning is optional but recommended as it adds depth of flavor and improves the texture of the chicken and stew overall.

Instant Pot Chicken Stew Recipe

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★★★★★

4.8 from 143 reviews

This Instant Pot Chicken Stew is a hearty and comforting one-pot meal featuring tender chicken thighs simmered with a medley of fresh vegetables and aromatic herbs. Perfect for a quick and easy dinner, the stew boasts a rich, flavorful broth thickened to perfection, delivering a nutritious and satisfying dish ideal for family meals.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes (10 minutes pressure cooking + 10 minutes natural release)
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Meat

• 8 Chicken Thighs (boneless and skinless)
• 1 tbsp Olive oil (divided)

Vegetables

• 1 large Onion (diced)
• 2 ribs Celery (diced)
• 2 medium Carrots (peeled and diced)
• 2 cloves Garlic (peeled and grated)
• 2 medium Potatoes (peeled and diced)

Herbs and Seasonings

• 5 sprigs Thyme
• 2 Bay Leaves
• Sea Salt and Black Pepper (to taste)

Other

• 2 tbsp All-Purpose Flour (Plain Flour) – gluten free blend if required
• 3 cups Chicken Stock (or vegetable stock/bouillon)

Instructions

1. Prepare the Instant Pot: Switch on the Instant Pot and select the sauté setting to preheat the pot for searing the chicken.
2. Season and Sear Chicken: Season the chicken thighs well with sea salt and black pepper. Add half of the olive oil to the pot. Add the seasoned chicken in batches, searing until the outside is golden brown to develop flavor. Remove and set aside after searing.
3. Sauté Vegetables: Add the remaining olive oil to the pot. Add the diced onion, celery, carrots, and grated garlic. Stir and sauté until vegetables begin to soften and combine evenly.
4. Add Flour: Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir well to incorporate. This helps thicken the stew without causing lumps when broth is added.
5. Add Potatoes and Broth: Add the peeled and diced potatoes into the pot followed by the chicken stock. Stir thoroughly to combine all ingredients smoothly.
6. Add Herbs: Place the thyme sprigs and bay leaves into the stew to infuse the broth with aromatic flavors during cooking.
7. Season and Close Lid: Taste the broth and season again with sea salt and black pepper as required. Close the Instant Pot lid securely and set the valve to sealing position.
8. Pressure Cook: Set the Instant Pot to manual high pressure for 10 minutes. Allow the cooking to complete and let the pressure release naturally for 10 minutes to retain moisture and flavor.
9. Release Pressure and Finish: After natural pressure release, manually release any remaining pressure by switching the valve to venting. Open the lid carefully.
10. Serve: Remove the bay leaves. Shred the chicken thighs using two forks directly in the pot. Stir gently, then serve the stew hot for a comforting and nourishing meal.

Notes

• Use gluten-free flour blend if gluten intolerance is a concern to make the dish gluten free.
• If vegetable stock is preferred or for a vegetarian variation, substitute chicken stock accordingly and adjust protein source.
• For thicker stew, you can reduce the chicken stock quantity slightly or cook with sauté mode after pressure cooking to thicken.
• Ensure to brown the chicken well to enhance the stew’s overall flavor depth.
• Natural pressure release helps tenderize chicken and vegetables without drying out.

Keywords: Instant Pot Chicken Stew, chicken stew recipe, easy chicken stew, pressure cooker chicken, one pot meal, comfort food