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This Instant Pot Chicken Stew is comfort food at its best. It’s such an easy, healthy recipe for a chilly night.
Chicken stew is one of those dinners that makes a cold winter night feel a little better. The hearty, cozy flavors are pure comfort food.
It typically takes a long time to make stew, but not so when you have an Instant Pot pressure cooker. Once it comes to pressure, this Instant Pot chicken stew takes just 10 minutes to cook. It feels like a miracle to be able to make stew so quickly on a busy night.
If you don’t have a pressure cooker, you can simmer this stew on the stove or in the oven until the chicken is cooked to an internal temperature of 165 degrees.
Instant Pot Chicken Stew Tips
This Instant Pot chicken stew takes about 45 minutes from beginning to end, including prep time and the time it takes the pot to come to pressure.
For thick chicken breasts of about an inch thickness, the cook time for this recipe is 10 minutes at manual high pressure. If your chicken breasts are thinner, you can change the cook time accordingly. A thickness of ½ inch should be done cooking after a 5 minute cook time. Use a meat thermometer to confirm that the chicken has reached an internal temperature of 165 degrees.
The vegetables are quite tender in this Instant Pot chicken stew. I like how the potatoes break down a bit and help to thicken the stew. If you’d prefer the vegetables to be firmer, use thin chicken breast and reduce the high pressure cook time to 5 minutes.
I like to chop the vegetables into larger bite-sized pieces so they don’t turn too mushy. The green beans are cut into 1 inch pieces, and the carrot and potato pieces are about ¾ inch thick.
The gravy is quite thick in this Instant Pot chicken stew. Cut back on the amount of arrowroot starch (or skip it altogether) for a soupier consistency.
Don’t miss my Instant Pot beef stew recipe for another cozy winter meal.
Instant Pot Chicken Stew
- 1 tsp dried thyme
- 1 tsp rubbed sage
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbs olive oil
- 1/2 onion chopped (3/4 cup)
- 1 clove garlic minced
- 2 1/2 cups chicken broth
- 1 1/2 lb potatoes peeled and chopped
- 1/2 lb carrots chopped
- 1/2 lb green beans chopped
- 1 1/2 lbs chicken breast
- 3 tbs arrowroot starch
- 3 tbs water
- Fresh herbs for garnish optional
- Stir together the thyme, sage, salt, and pepper in a small bowl.
- Set the Instant Pot to Saute, and pour the olive oil into the pot. Add the onion and saute for 2 minutes, stirring constantly. Turn off the heat, then add the garlic, chicken broth, potatoes, carrots, green beans, and half the seasoning mixture (thyme, sage, salt, and pepper) to the pot. Stir, then place the chicken on top, and sprinkle it with the other half of the seasoning mixture. Cover the pot, turn the knob to Sealing, and set the pot on manual high pressure for 10 minutes.
- After the 10 minute cook time, let the pressure release naturally for 5 minutes, then turn the knob to Venting to release the remaining pressure. Remove the cover and check the chicken with a meat thermometer to be sure it's reached 165 degrees.
- Turn off the pot. Remove the chicken from the pot and place it on a cutting board. Remove the vegetables to a large bowl using a slotted spoon. Chop the chicken into bite-sized pieces.
- In a small bowl, stir together the arrowroot starch and water. Set the Instant Pot to Saute. Slowly whisk the arrowroot mixture into the broth. Whisk for a couple minutes, until thickened.
- Return the chopped chicken and vegetables to the pot and stir. Garnish with fresh herbs if desired, and serve warm.
Approximate Nutrition Info
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Pressure Cooker Chicken Stew Price Breakdown
This recipe costs a total of $9.71 to make, or $1.62 per serving. Try this delicious chicken stew for a healthy comfort food dinner.
Note: This recipe was originally published in 2017, and it was updated in 2020.