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Instant Pot Chicken Stew

This is the BEST Instant Pot chicken stew! Made with chicken breast, carrots, potatoes, celery and peas, it's a healthy and lean stew, but packed with flavor. Pressure cooked chicken stew is a delicious and simple dinner you can make in less than 30 minutes.
Prep Time5 mins
Cook Time20 mins
Time to Pressure5 mins
Total Time30 mins
Course: Dinner
Cuisine: American, British
Keyword: chicken breasts, instant pot, potatoes, pressure cooker, stew
Servings: 4
Calories: 358kcal
Author: Tonje

Equipment

Ingredients

  • 1 pound chicken breasts
  • 2 cups diced potatoes
  • 3 carrots
  • 2 celery sticks
  • 2 cups chicken stock
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • ½ teaspoon rosemary
  • ¼ cup cold water
  • 1 tablespoon cornstarch

Instructions

  • Dice garlic and onion finely. Dice the potatoes, carrots and celery into small bite sized pieces.
  • Sauté diced onion in a little olive oil in the Instant Pot on the SAUTE setting.
  • Add diced garlic and seasoning to the pot, and sauté for another 30 seconds.
  • Add chicken stock to the pot. Turn off the Instant Pot, and use a wooden spoon to scrape any onion and seasoning that might be stuck to the bottom of the pot. Add diced celery, carrots, potatoes and chicken breasts. Don't stir.
  • Seal the lid, and cook on PRESSURE COOK or MANUAL setting on high pressure for 10 minutes. Leave the pressure to release naturally for 10 minutes, then perform a quick release according to the manufacturer's instructions.
  • Remove the lid, and add frozen peas. Turn on the SAUTE setting again. Combine cornstarch and cold water in a small bowl, and pour the paste into the stew. Stir the stew for 1-3 minutes, or until the peas are warm and the stew has thickened.

Video

Notes

  • Store leftover chicken stew in a refrigerator for up to 3 days, or freeze for up to 6 months. Defrost and reheat in a microwave or pot, and serve warm.
  • This recipe has only been tested in a 6 qt Instant Pot.

Nutrition

Calories: 358kcal | Carbohydrates: 38g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 637mg | Potassium: 1293mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7992IU | Vitamin C: 42mg | Calcium: 75mg | Iron: 3mg