What is better than a warm bowl of stew on a cold night? This pressure cooker chicken stew is perfect when you want a dish that the whole family will love.
Always making beef stew and pork stew and want something new? You have to try this! I really like to make this main dish since it's really colorful and fun to eat.
Just place everything in your Instant Pot and you ‘ll end up with a flavorful stew that tastes like it’s been simmering on the stove all day but is ready in just 10 minutes!
Table of Contents
What Kind of Chicken Should I Use?
You can use boneless chicken breast or thighs for this recipe. I usually use chicken breast, cut into neat cubes.
Can I Use Canned Tomatoes?
Yes, you can use canned crushed tomatoes or even canned whole or diced tomatoes for this recipe. You could also use ripe, fresh crushed tomatoes.
Can I Use Yellow Bell Pepper?
Yes! You can use orange, red, yellow, or green bell peppers for this recipe. Orange and yellow bell peppers will taste more similar to red bell peppers, while green bell peppers taste less sweet and more vegetal but still work. Use a mixture for a colorful stew!
One of the best things about this recipe is that it’s extremely flexible. You don’t need to measure out the vegetables exactly. You can use more or less of any of the vegetables based on your preferences and what you have on hand, and it will still turn out great!
The stew is delicious on its own—I like to serve it with some toasted bread on the side to soak up all the yummy broth. For a more complete meal though, you can serve this Instant Pot Chicken Stew with jasmine rice, brown rice, quinoa, or even pasta.
Instant Pot Chicken Stew
- 2 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- ¼ tablespoon cinnamon
- 1 pound chicken in cubes
- 2 carrots chopped
- 1 cup celery chopped
- 1 red pepper chopped
- 1 tablespoon basil dried
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 tablespoon tomato paste
- 1 can chicken stock (28 oz.)
- 2 tomatoes crushed
- ½ tablespoon thyme dried
- 1 tablespoon allspice
- coriander to garnish
- Put the oil, onion, garlic and cinnamon in the Instant Pot and “Sauté” for 2 minutes.
- Add the chicken and the rest of ingredients to the Instant Pot and close the lid.
- Cook at high pressure for 10 minutes.
- When cooking time ends, wait for a natural pressure release.
- Once done, open the lid and stir a bit.
- Take it out and garnish with fresh coriander.
7 thoughts on “Instant Pot Chicken Stew”
Corrie in the recipe you state 1 table spoon of all spices are you meaning all the spices in the recipe of the spice All Spice that we use in a lot of fall pies, cakes and stews?
How do you reduce the potassium, sodium and carbohydrates
New with the instant pot , having a hard time understand how to use it.
Take a look at this post, I hope it helps! https://www.corriecooks.com/pressure-cooker-guide-for-beginners/
I made this and it turned out quite tasty. However, I cut way back on two ingredients - one tablespoon of salt and 28 US fl oz of chicken stock (3.5 cups!) would make for rather salty soup!
Thanks for your comment on this-- the 1 tbsp of salt is assuming you're using unsalted stock. But you're right that using salted chicken stock + 1 tbsp salt would make the soup quite salty!