Instant Pot Chicken Stew with Potatoes Recipe
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Jump to RecipeThis Instant Pot Chicken Stew with potatoes recipe is simple, cozy, and dairy free, loaded with protein and fresh vegetables. It’s a hearty and filling dinner, perfect for the fall or winter months.
This versatile pressure cooker stew features chicken breast cooked with your favorite vegetables in a rich and flavorful broth. Enjoy this stew with a easy 5 bean salad and a thick slice of easy no knead bread for a delicious meal.
It’s fall, which means it’s soup and stew season on our homestead. This Instant Pot chicken stew recipe is a fantastic recipe to get on the table fast. Just pressure cook the ingredients, and serve with a side of pasta, rice, or bread for the coziest fall meal.
I love a recipe that is simple to make but has so many amazing and complex flavors it tastes like you’ve been cooking it all day. This dairy free Instant Pot Chicken Stew recipe takes just 12 minutes to cook in the pressure cooker, and a tasty meal is ready in no time.
Your pressure cooker does all the work for you, which is why I always make this stew in my Instant Pot. Add the ingredients, set it, and dinner is ready in about a half hour.
This Instant Pot Chicken Stew Recipe Is
- Hearty
- Cozy
- Fresh
- Comforting
- Simple to Make
- Versatile
- A Perfect Fall or Winter Dinner
Pressure Cooker Chicken Stew in 30 Minutes
This Instant Pot chicken stew is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.
I have many weeknight meals that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering takeout!
Want more easy chicken dinner ideas? Try our creamy jerk chicken pasta, our chicken dopiaza curry recipe, and our chicken and kale casserole!
Ingredients You’ll Need
See the recipe card below for full ingredient amounts and instructions.
- Chicken Breast: we like to get local chicken from the farm down the road.
- Extra virgin olive oil
- Onion, Celery, Carrots, Green Beans, Mushrooms, Peas, Corn
- Potatoes – I used red potatoes, but use any variety you have on hand.
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
- Garlic Salt:Â I like to add a little extra garlic flavor in this dish with some super flavorful garlic salt!
- Herbs de Provence: my favorite spice blend! A French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Red Pepper Flakes to taste
Additions and Substitutions
This stew is super versatile, you can swap in any vegetables you have on hand. I made my stew with carrots, green beans, sweet potatoes, corn, and peas – but feel free to add any others in your fridge. Broccoli, mushrooms, asparagus, or cauliflower are all good options that would be awesome to add to this stew.
How To Make This Recipe
- In the Instant Pot, add the chicken, coconut oil, onion, garlic, carrots, green beans, sweet potato, chicken stock, thyme, and garlic salt.
- Seal lid and set to Pressure Cook for 12 minutes.
- Quick release the steam taking care not to have your hands or face near the steam vent.
- Once float valve has lowered, open the lid. Add the coconut milk, peas, corn, and red pepper flakes if using. Stir well and serve over rice or pasta.
Recipe FAQs
Absolutely! To use cooked chicken in this recipe, add it in step 1 with the other ingredients, and pressure cook for 10 minutes before allow the stew to naturally release.
I like to serve this chicken stew over rice, or with a side of roasted potatoes. You can also serve it with a chopped salad for a more complete meal.
Store leftover chicken stew in an airtight container and refrigerate for up to 3 days.
Yes! Place any leftover stew in an freezer bag, removing as much air as possible. Store the cooked, frozen stew in your freezer for up to 1 month. To serve, remove freezer bag, allow the stew to thaw, then heat on the stove top and serve.
More Easy Dinner Recipe Ideas
- Pizza Bagel Air Fryer Recipe
- Creamy Chicken Noodle Soup with Coconut Milk Recipe
- Chipotle Chicken Fajitas
- Lean Ground Sirloin Chili
- Chicken Pastina Soup
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Instant Pot Chicken Stew
Equipment
- Instant Pot
Ingredients
- 2 lbs chicken breast uncooked, thawed, and cubed into 1/2 inch pieces
- 2 tablespoons coconut oil
- 1 sweet onion sliced
- 4 cloves garlic minced
- 3 carrots sliced
- 1 celery
- 2 cups green beans chopped
- 3 cups chicken stock
- 1 teaspoon Herbs de Provence or use dried thyme
- 1 teaspoon garlic salt
- 1 cup mushrooms
- 2 cups frozen peas
- 1 cup sweet corn
- 1/2 teaspoon Crushed Red Pepper Flakes optional
Instructions
- In the Instant Pot inner pot, add the chicken, coconut oil, onion, garlic, carrots, celery, green beans, chicken stock, Herbs de Provence, and garlic salt.
- Seal lid and set to Pressure Cook for 12 minutes.
- After the cooking time, allow to naturally release for 10 minutes. After that, manually quick release the steam taking care not to have your hands or face near the steam vent.
- Once float valve has lowered, open the lid. Add the mushrooms, peas, corn, and red pepper flakes if using. Stir well and serve hot.
Notes
Additions and Substitutions
This stew is super versatile, you can swap in any vegetables you have on hand. I made my stew with carrots, green beans, sweet potatoes, corn, and peas – but feel free to add any others in your fridge. Broccoli, mushrooms, asparagus, or cauliflower are all good options that would be awesome to add to this stew.Nutrition
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This has everything in it I love to eat with ingredients I always have on hand. A true winner
A great tasting filling food
Love this dish