If you’re craving a hearty, soul-warming meal that comes together effortlessly, this Instant Pot Chicken Stew Recipe is exactly what you need. Packed with tender chicken, vibrant vegetables, and fragrant herbs, this stew is a beautiful harmony of flavors and textures. The beauty of cooking it in an Instant Pot means you get deep, rich flavors from a stew that cooks in a fraction of the time, making it an ideal weeknight dinner or a comforting weekend treat. Whether you’re new to Instant Pot cooking or a seasoned pro, this recipe promises to become a beloved staple in your recipe collection.

Ingredients You’ll Need

The image shows several white bowls and plates with ingredients neatly arranged on a white marbled surface. At the top center, a white plate holds two raw pale pink chicken pieces side by side. Below that, a larger white bowl is filled with halved and whole light brown potatoes. To the left, a smaller white bowl contains chopped celery, and next to it is a tiny bowl with golden oil. On the bottom left, a white bowl has sliced bright orange carrots. To the right of the potatoes, a white bowl is filled with curly dark green kale. Surrounding these larger bowls are small white bowls holding coarse salt, chopped green herbs, a brown shallot, whole garlic cloves, dried thyme, black pepper, and a bay leaf. A tall clear glass with a pale yellow liquid is seen at the top right. The ingredients are laid out neatly with soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Instant Pot Chicken Stew Recipe has been carefully chosen to build layers of flavor, texture, and color, all while keeping things simple and wholesome. These essentials come together to deliver a satisfying meal that feels as good as it tastes.

3 8 oz boneless chicken breasts: The star protein, tender and juicy once pressure-cooked.
1 tablespoon olive oil: Adds a lovely richness and helps brown the chicken for extra flavor.
1 yellow onion or 1 leek, diced: Provides a sweet base that melds perfectly with garlic and herbs.
3 stalks celery, diced: Offers crunch and a fresh, subtle bitterness to balance sweetness.
3 cloves garlic, minced: Brings a warm, aromatic depth that brightens the whole stew.
2 cups chicken broth: The flavorful cooking liquid that ties all ingredients together.
1 tablespoon fresh rosemary, minced (or 2 teaspoon dried): Infuses an earthy, pine-like fragrance.
1 tablespoon fresh thyme, minced (or 2 teaspoon dried): Adds a gentle herbal complexity.
2 bay leaves: Give subtle warmth and background flavor to the stew.
½ – 1 teaspoon flakey salt to taste: Enhances every other flavor component beautifully.
½ teaspoon black pepper: Offers a mild, spicy underpinning.
3 medium carrots, sliced into thick rounds: Add sweetness, vibrant color, and delightful texture.
1 lb baby potatoes, halved: Bring heartiness and a creamy bite once tender.
2 cups loosely packed chopped kale: A nutritious pop of green that softens perfectly with cooking.
1 teaspoon apple cider vinegar or lemon juice (optional): A splash of acidity to balance and brighten the flavors.
To serve – 1 tablespoon fresh parsley, finely chopped: Adds fresh, herbal brightness at the end.
To serve – 1 tablespoon olive oil or butter: Stirred in just before serving for silky richness.

How to Make Instant Pot Chicken Stew Recipe

Step 1: Sauté and Build Flavor

Start by setting your Instant Pot to sauté mode and warming up the olive oil. Gently cook the diced onion or leek, celery, and minced garlic until they become fragrant and tender, about 3-4 minutes. This step is crucial for layering in a robust base flavor and softening the vegetables before pressure cooking.

Step 2: Brown the Chicken

Season the boneless chicken breasts lightly with salt and pepper, then add them to the pot to brown on both sides. Browning intensifies flavor and gives a beautiful texture that complements the stew’s tenderness later. Don’t worry if the chicken isn’t fully cooked at this stage; it will finish cooking under pressure.

Step 3: Add Broth and Herbs

Pour in the chicken broth, fresh rosemary, thyme, and throw in the bay leaves. The herbs will slowly infuse their woodsy aromas as the stew cooks, while the broth melds all the flavors together. De-glaze the bottom of the Instant Pot by scraping up any browned bits left from sautéing—this adds extra depth to the stew.

Step 4: Add Vegetables and Seasonings

Layer in the thickly sliced carrots and halved baby potatoes. Season with your chosen amount of flaky salt and black pepper to taste. These veggies provide the hearty texture and sweetness that make every spoonful satisfying. Seal the lid, make sure the valve is set to sealing, and set the Instant Pot to pressure cook on high for 10 minutes.

Step 5: Quick Release and Add Greens

Once the cooking cycle finishes, perform a quick pressure release to prevent overcooking the vegetables. Open the lid carefully and stir in the chopped kale along with the apple cider vinegar or lemon juice if using. The residual heat will wilt the kale perfectly without turning it mushy, and the acidity brightens the stew’s flavors wonderfully.

Step 6: Finish and Serve

Remove the bay leaves, then stir in a tablespoon of olive oil or butter to add silky richness. Taste and adjust seasoning with salt and pepper if needed. This final touch elevates the stew to a comforting, restaurant-quality meal made effortlessly in your Instant Pot.

How to Serve Instant Pot Chicken Stew Recipe

Inside a shiny silver pot on a white marbled surface, there is a mix of cooked ingredients. The bottom layer shows light brown small round potatoes, cut in halves, with an uneven texture. Scattered among them are bright orange thick carrot slices with smooth edges. Bright green, curly kale leaves with a slightly rough texture are mixed in the middle layer. On top and throughout are shredded pieces of pale white meat, resting lightly over the other layers. A white ladle with a smooth surface and a wooden handle is scooping some of the shredded meat and vegetables. The scene looks simple and warm, ready to serve photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh, finely chopped parsley scattered over each bowl adds a burst of vibrant color and fresh herbal notes that contrast beautifully with the rich stew. For an extra bit of indulgence, a drizzle of olive oil or a pat of butter right before serving brings a lovely silkiness to every bite.

Side Dishes

This stew shines perfectly on its own, but if you want to round out the meal, consider crusty bread to soak up the flavorful broth or a simple green salad dressed with lemon vinaigrette to complement the warm, earthy flavors of the stew.

Creative Ways to Present

Try serving the stew in rustic bread bowls for a fun, cozy presentation that doubles as edible dishware. Alternatively, layering the stew over creamy mashed potatoes or buttered noodles creates an inviting, hearty plate that’s just waiting to be devoured.

Make Ahead and Storage

Storing Leftovers

Let your leftover Instant Pot Chicken Stew Recipe cool completely before transferring it to an airtight container and storing it in the refrigerator. It will keep beautifully for up to 3-4 days, making it a perfect option for lunch the next day or a quick weeknight meal.

Freezing

This stew freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen stew can last up to 3 months, providing a convenient homemade meal during busy weeks or chilly days.

Reheating

Reheat your chicken stew gently on the stove over medium heat or in the microwave until heated through. If it seems too thick, stir in a splash of chicken broth or water to restore the perfect consistency. Fresh parsley added after reheating will brighten the dish as if freshly made.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this Instant Pot Chicken Stew Recipe, offering a bit more fat and flavor, which makes the stew extra juicy and tender. Just adjust the cooking time if your thighs are bone-in.

Is it necessary to brown the chicken first?

While not strictly required, browning the chicken adds a rich depth of flavor and makes the stew more visually appealing. It’s a simple step that really elevates the overall dish.

Can I make this stew vegetarian?

Yes! Swap the chicken for hearty vegetables such as mushrooms or white beans, and use vegetable broth instead. The herbs and veggies still create a satisfying stew full of comfort and flavor.

How do I thicken the stew if I want it heartier?

If you prefer a thicker stew, you can mash a few potatoes after cooking or stir in a slurry of cornstarch and water after pressure cooking, then use the sauté function to thicken until desired consistency.

Can I prepare this recipe in advance?

This stew is perfect for meal prep! You can chop all your veggies and herbs ahead of time and store them in the fridge, then simply assemble and pressure cook when ready. Leftovers also taste even better the next day once flavors meld more deeply.

Final Thoughts

This Instant Pot Chicken Stew Recipe is more than just a meal — it’s a warm hug in a bowl that you can prepare with minimal fuss but maximum love. I promise once you try it, you’ll find yourself reaching for this recipe time and time again whenever you want comfort food that’s both simple and spectacular. So go ahead, give it a whirl and enjoy every delicious spoonful!