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Instant Pot Chicken Stew

This hearty Instant Pot Chicken Stew is a comforting dish packed with tender chicken, vegetables, and rich flavors. It is quick to make in the Instant Pot, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 2 pounds boneless skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 4 cups low-sodium chicken broth
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Set the Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the chopped onion and sauté until translucent (about 3-5 minutes).
  • Stir in the minced garlic, and cook for an additional 1 minute until fragrant.
  • Add the chicken pieces to the pot and season with salt, pepper, thyme, rosemary, and paprika. Sauté for another 5 minutes, until the chicken starts to brown.
  • Pour in the chicken broth, and scrape the bottom of the pot to release any stuck bits.
  • Add the sliced carrots and diced potatoes to the mix and stir to combine.
  • Close the Instant Pot lid and set the valve to 'Sealing.' Select the 'Pressure Cook' or 'Manual' option and set the timer for 10 minutes.
  • Once the cooking time is up, allow for a natural release for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
  • If you prefer a thicker stew, mix the cornstarch with a few tablespoons of stew liquid in a separate bowl until smooth, then stir it back into the pot. Select the 'Sauté' feature and cook for an additional 3-5 minutes until thickened.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

For a spicier stew, consider adding a pinch of red pepper flakes.
This stew can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Feel free to substitute or add other vegetables like peas or green beans.