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Instant Pot Chicken Stew

Instant Pot Chicken Stew

The ultimate comfort food, this Instant Pot Chicken Stew is rich, hearty, and packed with flavor. Made with tender chicken, fresh vegetables, and aromatic herbs, it's a perfect easy weeknight dinner. You'll love how quickly it comes together in your Instant Pot. Make it tonight for a satisfying meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp avocado oil
  • 1 small yellow onion chopped
  • 2 stalks celery
  • 3 large carrots peeled and chopped into 2-inch chunks
  • 3 medium-sized Yukon gold potatoes chopped into 2-inch chunks
  • 3 cloves garlic minced
  • 1.5 lbs boneless skinless chicken breasts
  • 4 cups chicken stock 1 quart
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 bay leaf
  • 0.5 tsp sea salt to taste
  • 2 Tbsp gluten-free all-purpose flour

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Chef's Knife
  • Peeler
  • Instant Pot

Method
 

  1. Add the avocado oil to the pressure cooker and press the Sauté button. Once the oil is hot, add the chopped onion. Sauté, stirring occasionally, until the onion begins to turn brown and fragrant, about 5 to 8 minutes.
  2. Next, toss in the remaining ingredients except for the gluten-free flour. This includes the chopped celery, carrots, potatoes, garlic, chicken, chicken stock, oregano, parsley, bay leaf, and sea salt. Give everything a good stir to combine.
  3. Secure the lid on the pressure cooker and select the Soup function. Adjust the time for 10 minutes. The Instant Pot will take a few moments to build pressure before the cooking timer starts.
  4. Once the cooking time is up, use the quick release valve to manually release the steam. Be careful when doing this, as hot steam will escape. Once the pressure has fully released, carefully open the lid.
  5. Remove the cooked chicken and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. The chicken should be tender and easily pull apart.
  6. Transfer the shredded chicken back into the pressure cooker. Stir everything together to combine.
  7. If you’d like a thicker stew, add the gluten-free flour to the mixture and press the Boil button. This will help to thicken the stew beautifully.
  8. Bring the stew to a full boil and stir occasionally until it reaches your desired thickness. This step is crucial for that perfect stew consistency!
  9. Once thickened, taste the stew and adjust seasoning, if necessary. You might want to add a pinch more salt or some freshly ground pepper.
  10. Serve the Instant Pot Chicken Stew hot, and enjoy the comforting flavors that will warm your soul!

Notes

If you have leftovers, let the stew cool completely before transferring it to an airtight container. They’ll keep well in the fridge for up to three days or can be frozen for longer storage.