Name: Instant Pot Chicken Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 ½ lbs boneless skinless chicken breasts; 4 cups 1 quart chicken stock; 1 tsp dried oregano; 1 tsp dried parsley; 1 bay leaf; ½ tsp sea salt (to taste); 2 Tbsp gluten-free all-purpose flour

Easy Instant Pot Chicken Stew is one of those feel-good meals you can easily put on repeat without tiring of it! This simple recipe results in hearty, filling, delicious stew – perfect for the chilly fall and winter months or any time the craving for stew strikes!

Instant Pot Chicken Stew - an easy, ultra comforting healthy dinner recipe ready in less than 30 minutes!

I have also included instructions for how to make this chicken stew on the stove top for those who don’t have a pressure cooker.

With soup season officially here, I’ve been dreaming up goof-proof hearty recipes that are show-stopping delicious and nutritious.

What are some of your favorites?? I’m always looking for new and unique soup, stew and chili ideas, so feel free to share the ones you love in the comments below.

Chicken soup is always one of my personal go-tos, and I recently began making chicken stew in order to make it even heartier.

The difference between chicken soup and chicken stew?

Generally, stews have a thick broth, which is typically thickened up with flour or cornstarch. They traditionally also include potatoes for that ultra satiating appeal.

The idea here is identical to my Instant Pot Beef Stew I posted a few years ago. We have hearty vegetables and a thick broth for an even more comforting take on chicken soup.

If you’re like me and you’re always game for a big bowl of satisfying soup or stew or you simply are looking to throw together a healthful meal lickety split after work, this chicken stew recipe is your new best friend!

The ingredients needed for this recipe are so straight-forward, you’ll have the recipe memorized after the first time you make it!

Ingredients for Instant Pot Chicken Stew:

Avocado Oil: Used for sautéing the onion, I like using avocado oil because it has a high smoke point and neutral flavor.

Boneless Skinless Chicken Breasts: You’ll want 1 ½ pounds of boneless chicken, and you can go with thighs, tenders, or breasts. I went with chicken tenders because I find they shred easier than whole breasts. Either one work! Just be sure the chicken is completely thawed before using it to ensure it cooks through – we’re only pressure cooking for 10 minutes here!

Vegetables: Onion, Garlic, Carrot, Celery, Potatoes. This combination gives that ionic stew vibe. The hearty vegetables are filling and comforting and the onion, garlic, and celery produce a ton of flavor! Plus, I like sautéing the onion until it’s just about caramelized, which lends even more flavor to the stew.

Chicken Broth & Gluten-Free Flour: For the thick stew broth! Chicken broth provides the liquid and gluten-free flour thickens the broth for that stew consistency. You can also use cornstarch or tapioca flour here.

Seasonings: Dried parsley, dried oregano, bay leaf, sea salt. This combination of dried herbs levels up the flavor of the stew and makes it even more inviting.

Recipe Highlights:

Lightning QUICK
Easy to make a big batch (simply double or triple!)
Gluten-free, grain-free
Paleo & Whole30
Thick, filling, comforting!

Let’s make this hearty chicken stew!

How to Make Instant Pot Chicken Stew:

Add the avocado to the pressure cooker and press the Sauté button. Add the chopped onion and sauté, stirring occasionally, until onion begins to turn brown, about 5 to 8 minutes.

Add the remaining ingredients except for the flour to the pressure cooker and give everything a stir.

Secure the lid on the pressure cooker and press the Soup function. Adjust the time for 10 minutes. Allow the pressure cooker to do its thing (it will need to warm up for a few minutes to build pressure before running the 10-minute pressure cook), then use the quick release valve to manually release the steam.

Open the lid and transfer the chicken to a cutting board. Use two forks to shred the chicken.

Transfer the chicken back to the pressure cooker and stir.

If you’d like a thicker stew, add the gluten-free flour to the pressure cooker and press the Boil button. Bring the soup to a full boil and stir occasionally until thick.

Serve the chicken stew and enjoy!

Can I Make This With Rice?:

If you prefer rice over potatoes, no sweat! Simply replace the potatoes with ½ cup dry (uncooked) white rice and proceed as normal.

And if you’d like to make this on the stove top rather than the pressure cooker, no worries! Here are the instructions.

Chicken Stew on the Stove Top:

Add the avocado to a thick bottomed pot (a Dutch oven works great!) and heat to medium-high on the stove top. Add the chopped onion and sauté, stirring occasionally, until onion begins to turn brown, about 5 to 8 minutes.

Add the remaining ingredients except for the flour to the pressure cooker and stir well.

Cover the pot and bring it to a full boil. Once boiling, reduce the heat to a simmer and continue cooking until the potatoes have softened and the chicken is cooked through, about 20 to 30 minutes (Note: you can cook slower and lower for 1 hour if you have the time. Simply cook the stew on medium-low heat).

Remove the lid and transfer the chicken to a cutting board. Use two forks to shred the chicken.

Transfer the chicken back to the pot and stir.

If you’d like a thicker stew, add the gluten-free flour and continue cooking at a gentle boil until thick, about 8 to 10 minutes longer.

Serve the chicken stew and enjoy!

More Healthy Soup Recipes:

Chicken stew for the soul!