Yield: 6 servings
Instant Pot Chicken Stew
This comforting Instant Pot Chicken Stew is loaded with tender chicken and vegetables all smothered in a rich and thick gravy. Made in just one-pot with only 5 minutes of prep, this quick and easy chicken stew is always a family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 tablespoon minced garlic
- 2 ¼ cups chicken broth, divided
- 4 carrots, chopped
- 1 lb red potatoes, cubed (about 4 potatoes)
- 2 lbs boneless, skinless chicken breasts, or thighs
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 4 tablespoons cornstarch
- ½ cup frozen sweet peas, or corn
- Salt, to taste
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Instructions
- Set the instant pot to sauté and add the olive oil. Add the onion and celery and cook, stirring often, for 4 minutes. Add the garlic and sauté for 30 seconds more.
- Add 2 cups chicken broth to the pot and use a wooden spoon to scrape up any bits of the onion and celery that are stuck to the bottom of the pot. (This is an important step to deglaze the bottom of the pot so you don’t get the burn notice.)
- Turn off the sauté setting, add the carrots, potatoes, chicken breasts, Italian seasoning and black pepper. Stir to combine.
- Lock the lid on the instant pot, set the valve to seal. Set the cook time for 10 minutes on high pressure. (Keeping in mind that it will take about 10 minutes to come to pressure.)
- Let the instant pot pressure naturally release for 10 minutes. While the pressure is releasing, make the cornstarch slurry. In a small bowl, whisk to combine cornstarch with 1/4 cup broth.
- Quick release any remaining pressure. Using 2 forks pull/shred the chicken into large pieces. Turn the instant pot to sauté and pour in the cornstarch slurry and stir to combine. Continue cooking for 2 to 3 minutes, until the gravy has thickened.
- Add the sweet peas, and cook for 1 minute more. Turn off the instant pot and serve warm, topped with a little fresh parsley and a big piece of crusty French bread on the side.
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Notes
Store: Store the leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat: We usually reheat single bowls in the microwave or larger amounts on the stovetop. Either way, just add a little broth when reheating to thin out the stew.
Freeze: You can freeze leftovers in a freezer-safe bag for up to 3 months. Lay it flat while freezing so it’s super easy to store. For best results, thaw stew overnight in fridge before reheating.
Potatoes: If you don’t have red potatoes, you can always sub in gold potatoes as they also have a thin skin that doesn’t require peeling. If you use russet potatoes, be sure to peel them first! Bonus: If you use baby potatoes, you don’t even have to chop them.
Make It Creamy: When testing this recipe, we also tried it with a little added heavy cream. It makes the stew creamier, almost like a chicken and dumplings soup texture. If you would prefer this texture, stir in 1/4 to 1/3 cup heavy cream at the end of cooking.
Crockpot: Sauté the veggies and add them to your crockpot. Add all remaining ingredients except the cornstarch and peas. Cook on high for 3 to 4 hours or low for 7 to 8 hours, until chicken is easily shredded. Shred chicken, add peas and cornstarch slurry and stir to combine. Let cook for 10 minutes, until gravy has thickened and serve!
Nutrition
Serving: 1 serving, Calories: 311kcal, Carbohydrates: 26g, Protein: 36g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 99mg, Sodium: 547mg, Potassium: 1130mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6961IU, Vitamin C: 17mg, Calcium: 57mg, Iron: 2mg