This Instant Pot Chicken Stew is a comforting and flavorful one-pot meal that’s perfect for a chilly day. Tender chicken is cooked with vegetables and herbs in a savory broth, and the addition of frozen peas at the end adds a pop of color and sweetness.

a bowl of Instant Pot Chicken Stew.

Who doesn’t love a bowl full of warm flavors that also packs a nutritious punch?

In less than one hour, this easy recipe can have you proud to set your table without having to stress about compromising time for clean eating.

Why You Need This Recipe

  • By using the Instant Pot as opposed to the stovetop or slow cooker, this gratifying meal can be prepared at the last minute and still impress everyone at your table.
  • You can have the comfort of knowing this one-pot dish will be providing your family with a wide variety of protein and nutritious vegetables.
  • This easy Instant Pot Chicken Stew is very versatile! Use whatever veggies you have on hand including baby potatoes or green beans. Serve this hearty stew with crusty bread as a delicious meal.

Key Ingredients

ingredients for Instant Pot Chicken Stew on a counter.
  • Chicken is highly nutritious and a great source of lean protein. I like to use chopped boneless and skinless chicken breasts but you can also use boneless skinless chicken thighs.
  • Carrots have several benefits, including promoting healthy skin, eyes, and bones.
  • Peas can promote heart health and provide a rich source of protein to help you satisfy your hunger.
  • Fresh garlic cloves and bay leaves add even more flavor, along with dried herbs.
  • Chicken stock or chicken broth adds the necessary moisture for pressure cooking the stew.

Check the recipe card below for the full recipe.

How to Make Instant Pot Chicken Stew

steps for cooking Instant Pot Chicken Stew.

Step One

Cut the boneless skinless chicken breast into bite-sized pieces.

Sauté the chicken with olive oil in the Instant Pot for about 5 minutes using the sauté function over medium heat.

Step Two

Stir in the onion and garlic and cook for an additional 2-3 minutes.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Mix in the carrots, celery, chicken broth, diced tomatoes, thyme, rosemary, and bay leaf.

Cook on high pressure for a cooking time of 10 minutes. Allow the pressure to release after cooking using the natural pressure release for 10 minutes.

Then, release any remaining pressure and carefully open the lid.

Step Four

Discard the bay leaf. Add the frozen peas and stir until warmed through. Season with salt and pepper and serve hot.

You can also top the stew with chopped fresh herbs like fresh parsley or cilantro.

I hope this Instant Pot chicken stew recipe becomes one of your new favorite Instant Pot recipes! It’s faster than making it on the stove top and it’s a comfort food recipe that the whole family loves.

a ladel full of chicken stew.

Recipe Tips

  • You can also add other vegetables or ingredients to the stew, such as Russet potatoes, sweet potatoes, bell pepper, mushrooms, or corn, based on your preferences.
  • You can also adapt the seasonings to your liking or based on what you have on hand. Fresh rosemary would be great. You can also use Italian seasoning.
  • Store any leftovers in an airtight container for up to 4 days. Reheat before serving.

Recipe FAQs

Can you add additional vegetables to stews?

Yes! Potatoes, sweet potatoes, mushrooms, and corn will all be delicious when added to this chicken stew recipe.

Can leftover vegetable stew be stored to enjoy later?

Absolutely! If stored in an airtight container, you may enjoy this Instant Pot Chicken Stew for up to 4 days after cooking. In fact, leftover stew is one of my favorite quick meals!

Is it okay for the chicken pieces to overlap in the instant pot?

If using thawed chicken, the pieces may be placed on top of one another. The cooking process will ensure the chicken is cooked through. Don’t use a whole chicken for this recipe though; the chicken should be chopped.

a close up of a spoon full of chicken stew.

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I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a bowl of Instant Pot Chicken Stew.

Instant Pot Chicken Stew with Vegetables

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5 from 1 review

Print Recipe

This Instant Pot Chicken Stew is a comforting and flavorful one-pot meal that’s perfect for a chilly day. Tender chicken is cooked with vegetables and herbs in a savory broth, and the addition of frozen peas at the end adds a pop of color and sweetness.

  • Total Time: 45 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 medium carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 cups reduced-sodium chicken broth
  • 1 14.5–ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Press the sauté function on the Instant Pot and add the olive oil. When the oil is hot, add the chicken and cook until browned, stirring occasionally, for about 5 minutes.
  2. Add the onion and garlic, and cook for an additional 2-3 minutes, stirring occasionally.
  3. Add the carrots, celery, chicken broth, diced tomatoes, thyme, rosemary, and bay leaf. Cancel the sauté function and stir everything together.
  4. Close the Instant Pot lid, and turn the valve to the sealing position. Set the Instant Pot to high pressure for 10 minutes cooking time.
  5. When the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully turn the valve to the venting position to release the remaining pressure.
  6. Open the Instant Pot lid and use tongs to remove the bay leaf to discard. Add the frozen peas and stir until the peas are heated through (just a couple of minutes).
  7. Season the stew with salt and black pepper, to taste.
  8. Serve the Instant Pot chicken stew hot.

Notes

  1. You can also add other vegetables or ingredients to the stew, such as potatoes, sweet potatoes, mushrooms, or corn, based on your preferences.
  2. Store any leftovers in an airtight container for up to 4 days. Reheat before serving.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 300
  • Sugar: 9.6 g
  • Sodium: 663.2 mg
  • Fat: 10.6 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 20.9 g
  • Fiber: 5.3 g
  • Protein: 31.1 g
  • Cholesterol: 82.7 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.