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Instant Pot chicken stew in a bowl.

Simple Instant Pot Chicken Stew Recipe

Paula
This cozy Instant Pot Chicken Stew recipe is an easy win for a weeknight dinner. It's hearty and comforting and comes together in no time.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Comfort Food
Servings 4 people
Calories 457 kcal

Equipment

  • 1 Instant Pot or pressure cooker

Ingredients
 
 

  • 1 tablespoon butter
  • 1 onion large, chopped
  • 3 cloves garlic, minced
  • 450 grams boneless skinless chicken thighs
  • 1 teaspoon salt
  • 250 millilitres dry white wine
  • 500 millilitres chicken broth
  • 2 large carrots chopped
  • 2 sticks celery chopped
  • 275 grams baby potatoes halved or quartered (1 inch pieces)
  • 1 bay leaf
  • 1 teaspoon rosemary fresh or dried
  • to taste black pepper
  • 1 tablespoon all-purpose flour, or 1 tsp corn starch for thickening optional

Instructions
 

  • Turn on the Instant Pot and set it to the Sauté function. Add the butter and let it heat up.
  • Add the whole chicken thighs in a single layer, season them with salt, and allow them to brown on both sides for as long as you have patience for. *Note if you want a slightly thickened stew, you can dredge the chicken thighs in flour before sautéing them.
  • Remove the chicken thighs and set them aside. Add the onion and garlic to the Instant Pot and sauté until softened, stirring occasionally.
  • Deglaze the pot with the white wine, and add the chicken back in.
  • Add the chicken broth, carrots, celery, potatoes, bay leaf, thyme, salt, and pepper. Stir to combine.
  • 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.
  • Break the chicken thighs into bite-sized pieces with a fork and a wooden spoon. I usually do this right in the pot, but you can also remove the chicken and cut them up on a cutting board if you prefer.
  • Finish the stew with a few cracks of black pepper, and enjoy!
  • *Note: If at this stage you decide you want a thicker stew (whether or not you dredged your chicken thighs in flour), you can add about 1 tsp of corn starch mixed with 1 Tbsp cold water to the stew. Mix well and turn the Instant Pot back to sauté mode for a minute or two or until the stew thickens.

Nutrition

Calories: 457kcalCarbohydrates: 39.4gProtein: 37.4gFat: 11.7gSaturated Fat: 4.2gCholesterol: 109mgSodium: 907mgPotassium: 1263mgFiber: 4.2gSugar: 4.6gCalcium: 81mgIron: 3mg
Keyword chicken, stew
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