Instant Pot chicken stew is pure comfort food packed with vegetables and tender meat. Warm and creamy, you will love this pressure cooker soup for dinner.
Instant Pot chicken stew is a great meal you can customize to be as creamy as you want! Add all the carrots, tomatoes, potatoes, and veggies you love and get ready for a hearty dinner tonight. It’s one of our favorite easy Instant Pot recipes here on The Typical Mom blog we know you’ll love.
- I know you’ve tried our Instant Pot chicken noodle soup, but this is a bit different!
With potatoes and a bit of a creamier broth it’s a heartier meal you’ll love.
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For reference, this is the pressure cooker I have and use for all recipe creations.
Instead of sliced or diced chicken we put whole chicken breasts into this one and shred it at the end.
Of course it is up to you which way you do that, but this turned out great. It was easy for the little ones to eat this way too.
I like to make this easy Instant Pot chicken recipe all the time really, but especially when I find a bunch on sale!
This one uses defrosted meat but if you really load up you can use our frozen chicken in the Instant Pot recipe for another night.
- Just throw it in your pot with a bit of water or broth and it’s tender to shred in no time.
- Dump in a jar of sauce, like bbq, and you have yourself an easy dinner idea. Sliders!
Chicken breasts are super versatile I tell you, and cheap dinners if can buy meat in bulk. We have a large deep freezer at home so I try to stock up at times like these 2-3 times a year and never have to go to the store for meat again.
Use whatever vegetables you have on hand and serve with some bread on the side for an easy low carb dinner recipe.
Making this stew for a large crowd? You can double the recipe without any issue if you have an 8 quart Instant Pot. Mine is just 6 and I typically cook one batch of everything at a time, other than my Instant Pot chili. I’ve doubled that.
Instant Pot creamy chicken stew
- I would HIGHLY suggest getting this non stick pot
- Potatoes and carrots
- Chicken breasts
- medium size boneless, skinless chicken thighs would be fine too
- could use leftover shredded chicken too
- Salt and pepper to taste
- Chicken broth
- could use water and it will essentially become homemade chicken broth but the flavor won’t be as intense
- Celery and onion
- or drained, canned and diced tomatoes – about 1 cup
- Heavy cream if you want it creamy, or water
- Corn starch to thicken more at the end if you want
Make sure your meat is not too thick or it may not cook all the way thru to the center. Medium size breasts are best.
If you can only find large then slice them lengthwise so they’re half as thick. You want to ensure your meat is cooked to the right internal meat temperature for sure.
First you’ll want to prep all your vegetables. Wash and dice them into bite size pieces so they’re ready.
Time needed: 15 minutes.
Instant Pot Chicken Stew
- Add ingredients
When pressure cooking this: place all ingredients into pot in the following order: chicken, potatoes, carrots, celery, onions, tomatoes, rosemary, salt, pepper, and garlic powder.
Then pour chicken broth over the top of everything.
Close lid and steam valve and cook on high pressure for 10 minutes, then allow steam to naturally release.
When done lift lid. Use forks to shred chicken.
Set pot to saute. In a bowl whisk together your 1/2 c of water or use heavy whipping cream to make creamier. Add your cornstarch to the liquid and whisk until smooth.
When soup is boiling in pot add this mixture and stir. Allow to bubble for 3-4 minutes so liquid thickens, then serve.
You’re going to cook for 10 minutes but allow for a natural release. That means the entire time including time to pressurize will be approximately 25 minutes or so. This should create fall apart shredded chicken you can pull apart with 2 forks.
- If after lifting the lid you try to shred it and it doesn’t fall apart, it isn’t done all the way inside. It is easy to figure that out. Tough means it isn’t cooked all the way inside.
You could alternatively remove the breasts into a small bowl and shred it that way. Then add back into the pot.
- If you want to make a creamy chicken stew recipe a bit of heavy cream and thickener will be needed.
- I like cornstarch but flour or arrowroot could be used instead.
Set pot to saute if you want to proceed with these steps. If you don’t it is still wonderful served with a side of Irish soda bread.
- If you’re going on you’ll just need a fork and small dish to whisk the other items together.
- Before dumping them in you’ll want to whisk them together until it’s smooth or it may be and remain clumpy which isn’t appealing.
- Just add cornstarch with your heavy cream and whisk together until smooth. Dump this in and stir allowing the stew to thicken as it bubbles to 1-2 minutes.
Then serve as is or with some parmesan cheese on top. Can you make Ninja Foodi chicken stew too? YES, just follow the same instructions below and enjoy.
With a very short meal prep and cook time, I love this throw together dinner! Yes you could make this in your slow cooker too but I usually don’t think about dinner first thing in the morning.
- That’s why my Instant Pot has become my go to kitchen appliance!
- We make dinner in it almost every single night.
I’ve made something similar using beef in a casserole. You can follow our Instant Pot beef stew casserole to try that one too!
How long can you keep chicken stew in the fridge?
Properly stored, cooked and then chilled chicken stew will last for 3 to 4 days in the refrigerator. To make it last even longer you should freeze it. Store in covered airtight containers or heavy duty freezer bags for best results.
- To reheat the best method is to allow it to defrost in the fridge or countertop. Then heat in microwave in 30 second increments, stirring in between. If using the stovetop, reheat on low medium heat stirring frequently.
Printable recipe for this creamy chicken stew below. Nutritional information with saturated fat and carbs are listed there too.
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Instant Pot Chicken Stew
- 2 medium chicken breasts boneless, skinless, cut in half lengthwise if they are very thick
- 6 medium red potatoes cut into 6 pieces each
- 2 carrots cut into dials
- 2 stalks celery cut into large chunks
- 1 onion sliced or diced, depending on your preference
- 1 tomato diced
- 1 sprig rosemary fresh, or 1 tsp dry
- 1 tsp garlic salt
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 c water or heavy cream if you want it thicker and creamier
- 3 tbsp cornstarch to thicken
- 24 oz chicken broth
- Place all ingredients into pot in the following order: chicken, potatoes, carrots, celery, onions, tomatoes, rosemary, salt, pepper, and garlic powder. Then pour chicken broth over the top of everything.
- Close lid and steam valve and set to high pressure for 10 minutes, then allow steam to naturally release.
- When done lift lid. Use forks to shred chicken. Set pot to saute.
- In a bowl whisk together your 1/2 c of water or use heavy whipping cream to make creamier. Add your cornstarch to the liquid and whisk until smooth.
- When soup is boiling in pot add this mixture and stir. Allow to bubble for 3-4 minutes so liquid thickens, then serve.