Instant Pot Chicken Stew

Always making beef stew and pork stew and want something new? This Instant Pot Chicken Stew recipe is for you! I really like to make this main dish since it’s really colorful and fun to eat.

And really, 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. 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!

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!

Side Dishes

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
4.3 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 3
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1/4 tbsp cinnamon
  • 1 pound chicken in cubes
  • 2 carrots chopped
  • 1 cup celery chopped
  • 1 red pepper chopped
  • 1 tbsp basil dried
  • 1 tbsp kosher salt
  • 1 tbsp oregano
  • 1 tbsp tomato paste
  • 1 can chicken stock (28 oz.)
  • 2 tomatoes crushed
  • 1/2 tbsp thyme dried
  • 1 tbsp all spices
  • Fresh coriander leaves 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.
Calories: 355kcal Carbohydrates: 21g Protein: 19g Fat: 22g Saturated Fat: 5g Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 57mg Sodium: 2625mg Potassium: 891mg Fiber: 6g Sugar: 10g Vitamin A: 9178IU Vitamin C: 74mg Calcium: 105mg Iron: 3mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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