Go Back
–+ servings
Close up of a bowl of chicken and vegetable stew.
Print Recipe
No ratings yet

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 minutes
Cook Time20 minutes
Time to Pressure5 minutes
Total Time30 minutes
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
US (cups) - UK (ml/g)

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