Simple Instant Pot Chicken Stew Recipe

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This Instant Pot Chicken Stew Recipe is a hearty and delicious one-pot-wonder, perfect for cold winter nights or any time you want a bowl of comfort and nourishment. This classic chicken stew is simple and quick, making it a great recipe to keep in your back pocket. And like most Instant Pot recipes, you can make this without an Instant Pot too, it'll just take a bit longer.

A woman holds a bowl of chicken stew garnished with fresh parsley.

Why I LOVE this stew (and I think you will too)

Quick and easy: This stew requires minimal up-front effort, and because we're using an Instant Pot, the cooking time is quick too.
Neutral flavor: This is a classic chicken stew recipe with no big twists or turns, although you can absolutely customize it with extras like red pepper flakes, fresh herbs, or a squeeze of lemon (my personal fave).
No need to cut raw chicken! Because the chicken thighs go in whole, you don't need to cut any raw chicken. It's a small detail, but it saves time and cleanup which is never a bad thing in my books!

A bowl of chicken stew with a spoon in it.

Brothy or thick? A short guide on thickening soups and stews

Thickening this chicken stew is optional. I happen to love a brothy stew, but you can add a cornstarch slurry if you want to thicken it.

*As a general rule, you can thicken any soup or stew using one of the following options:

Method 1: Thickening with corn or potato starch

For this method, make a slurry by mixing a teaspoon of cornstarch or potato starch with a tablespoon or two of cold water. At the end of the cooking process, turn the pot back to sauté and stir in the slurry. While stirring, let the stew come back to the boil and the broth should thicken slightly. The great thing about this method is that it's very easy to control the thickness of your stew. The starch is activated as soon as the liquid comes to a boil. If the first round of starch doesn't thicken the stew to your liking, you can add another round.

Method 2: Thickening with flour

To thicken a this stew (or any stew) with flour, there are a few options.

Coat the protein with flour on all sides before adding it to the pot. The light coating of flour will eventually mingle with the other ingredients in the stew and slightly thicken the broth. The benefit of this method is that the flour gets lightly toasted from the direct contact with the pan, which prevents the finished stew from having any raw flour flavor.
Make a roux by combining the flour with fat, like butter or oil. Cook the roux for a few minutes before gradually adding liquid, being sure to stir or whisk it well to avoid lumps.
Make a flour slurry by mixing the flour with cold water and adding it to the simmering liquid. You will want to simmer the soup or stew for 5-6 minutes after adding the slurry until the broth thickens and the raw flour taste is cooked out.

Method 3: Thickening with mashed potato

This is one of my favorites! If you have any leftover mashed potatoes lying around, you can use it to thicken any soup or stew. Just whisk a bit of mashed potato into the broth, and keep adding more until you reach your desired thickness.

Top Tip: Remember that you can always add more thickener, but you can't take it away. Be careful not to overdo it!

Ingredients you'll need

The ingredient list for this Instant Pot Chicken Stew recipe is short and sweet. Here's your shopping list:

Boneless skinless chicken thighs: These stay nice and juicy and you don't need to pick bones out later.
Onions: An important ingredient in any stew.
Carrots: For sweetness, substance, and color.
Celery: For that old school classic flavor.
Potatoes: Any potatoes will do, but waxy ones (eg. Yukon Gold) will hold up better than starchy ones (eg Russets) in the cooking process.
Garlic: Adds a lot of flavor and depth.
White wine: For a hint of sweetness and acidity.
Chicken broth: (I usually use Better than Bouillon unless I have homemade stock on hand)
Bay leaf: For a background flavor note in the broth.
Rosemary (or thyme): Some of the coziest herbs of all. Fresh or dried both work.
Optional thickener: Like corn starch, potato starch, or flour, if you want to thicken the stew.

All the ingredients needed to make Instant Pot Chicken Stew.

How to make Instant Pot Chicken Stew

The process for making this stew is as simple as it gets.

Melting a pat of butter in the Instant Pot.

Step 1: Turn on the Instant Pot and set it to the Sauté function. Add the butter and let it heat up.

Step 2: Add the whole chicken thighs in a single layer, season them with salt and pepper, and allow them to brown on both sides for as long as you have patience for. *This step is technically optional!

Step 3: While the chicken is searing, chop the veggies. Chunky is good! Aim for 1 cm for the onions, celery, and carrot slices, and a bit larger for the potatoes.

Step 4: Remove the chicken thighs from the pot and set them aside.

Adding chopped onions to the Instant Pot to soften.

Step 5: Add the onion and garlic to the Instant Pot and sauté until softened, stirring occasionally.

Onions and garlic in the instant pot, deglazed with white wine.

Step 6: Deglaze the pot with the white wine, and add the chicken back in.

Adding chicken broth to the other ingredients in the pot.

Step 7: Add the carrots, celery, potatoes, bay leaf, thyme, salt, and chicken broth. Stir to combine.

Step 8: Close the Instant Pot and cook on high pressure for 8 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

A ladle full of chicken stew cooking in an Instant Pot.

Step 9: Once the remaining pressure has released, open the lid, remove the bay leaf, and break up the chicken into bite-sized pieces. I usually do this right in the pot, using two forks, but you can also remove the chicken and cut it up on a cutting board if you prefer.

Mixing a corn starch slurry in a small glass.

Step 10: If you want to thicken the stew, put the instant pot into sauté mode and allow the stew to come up to a gentle simmer. Mix your starch of choice with a small amount of cold water in a small bowl, and add to the simmering stew. When the stew thickens, turn off the Instant Pot.

A serving of chicken stew with carrots and potatoes.

Step 11: Serve with optional garnishes and enjoy!

Tips for making this Instant Pot Chicken Stew recipe the best it can be

Brown the chicken first

To add extra flavor to your Instant Pot chicken stew, it's best to brown the chicken first. This will give the chicken a rich, caramelized flavor that will enhance the overall taste of the stew.

For the juiciest chicken, use thighs

Dark meat has more fat than white meat, so it is very hard to dry out. By using it in your stew, it'll guarantee that your chicken is juicy and tender.

Taste for seasoning

Seasoning is key when it comes to making delicious Instant Pot chicken stew, but depending on what kind of stock or broth you are using, the salt level will vary. Be sure to taste your stew at the end before adding more salt. If you are using especially salty stock (like some stock cubes) you may want to forego the 1 teaspoon of salt sprinkled onto the chicken at the beginning.

Two bowls of chicken stew with spoons beside them.

Freezing, storing, and reheating tips

Chicken stew is a perfect make-ahead dinner. You can store your leftover chicken stew in the refrigerator for up to 4 days. If you want to store it for longer, you can freeze it. To freeze chicken stew, let it cool completely before transferring it to an airtight container or freezer bag. Label the container with the date and freeze it for up to 3 months.

To reheat, thaw the stew in the refrigerator overnight, then heat it up on the stove or in the microwave until it's hot all the way through.

Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts, but keep in mind that they may not be as juicy and tender as thighs. Chicken breasts have less fat and can dry out more easily during pressure cooking. If using breasts, consider reducing the cooking time by 1-2 minutes and check for doneness to prevent them from becoming dry.

Can I make this stew in a slow cooker instead of an Instant Pot?

Sure! To adapt this recipe for a slow cooker, brown the chicken and sauté the onions and garlic in a pan first, then transfer everything to your slow cooker. Add all the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Break up the chicken at the end and thicken if desired.

What vegetables can I add or substitute?

This recipe is very flexible! You can add green beans, peas, corn, parsnips, or turnips. You can also substitute sweet potatoes for regular potatoes, or use leeks instead of onions. Just keep the total volume of vegetables similar to maintain the proper cooking time and liquid ratio.

Do I have to use white wine?

Nope! If you prefer not to use it, you can substitute with additional chicken broth or a splash of apple cider vinegar or lemon juice to add that touch of acidity. The wine does add depth of flavor, but the stew will still be delicious without it.

How can I make this stew dairy-free?

This recipe is easily adaptable to be dairy-free. Simply substitute the butter with olive oil or another cooking oil of your choice. The rest of the ingredients are naturally dairy-free, so no other changes are needed!

Is this chicken stew gluten-free?

Yes, as long as you don't thicken the stew with flour. Leave it brothy or use corn starch as is recommended in the recipe. Check your chicken broth ingredients as well, as some store-bought stock and broth have wheat products in them.

Enjoy your delicious and hearty Instant Pot chicken stew!

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