Instapot Chicken Stew Recipes

So you’re craving something warm, hearty, and comforting but your energy levels are currently in ‘sloth mode,’ huh? Same. Good news, your trusty Instant Pot is about to become your new best friend for the ultimate Chicken Stew!

Why This Recipe is Awesome

Okay, let’s be real. We all want to impress people (or just ourselves) with our culinary prowess, but sometimes, the thought of chopping, stirring, and monitoring for an hour straight just makes us want to order takeout. Enter the Instant Pot Chicken Stew! This isn’t just a recipe; it’s a magic trick. You dump stuff in, press a button, and *poof* – dinner. It’s so **foolproof**, even I haven’t managed to mess it up, and I once set off the smoke detector making toast. True story. Plus, it’s basically a hug in a bowl, and who doesn’t need more of those?

Ingredients You’ll Need

Gather ’round, my little chef-in-training! Here’s the line-up for your glorious stew. Don’t worry, nothing too fancy, just good old comfort food essentials.

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Thighs are my fave for stew because they stay super juicy, but breasts work too if you’re feeling lean. Chop ’em into 1-inch pieces.
• 1 tbsp Olive Oil: For getting that chicken nice and golden.
• 1 Medium Onion: Diced. Don’t cry, it’s worth it!
• 2-3 Carrots: Peeled and chopped into bite-sized bits. Because pretty colors!
• 2-3 Celery Stalks: Chopped. The unsung hero of stew flavor.
• 3-4 Medium Potatoes: Diced (Yukon Golds or red potatoes hold up well, FYI). No need to peel if you’re lazy like me and like the rustic feel.
• 3 Cloves Garlic: Minced. Measure with your heart, always.
• 4 Cups Chicken Broth: Low sodium, so you can control the salt.
• 1 (14.5 oz) Can Diced Tomatoes: Undrained. Adds a lovely tang.
• 1 tsp Dried Thyme: Or rosemary, whatever herbal vibe you’re feeling.
• 1/2 tsp Dried Rosemary: See above. Or both!
• 1 Bay Leaf: Don’t forget to take it out later!
• Salt and Black Pepper: To taste, obviously.
• 2 tbsp Cornstarch (optional): Mixed with 2 tbsp cold water, if you like a thicker stew.
• Fresh Parsley: Chopped, for garnish. Makes it look fancy without trying hard.

Step-by-Step Instructions

Alright, let’s get this show on the road! Seriously, it’s so easy you’ll wonder why you ever ordered stew delivery.

1. First things first, hit that “Sauté” button on your Instant Pot and let it heat up. Once it says “Hot” (or after a minute or two), add your olive oil.
2. Toss in your chicken pieces. Give them a quick sear for 3-4 minutes, just until they’re lightly browned. We’re locking in flavor, people! Remove the chicken and set aside.
3. Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, scraping up any delicious bits from the bottom. This is called deglazing, and it’s important to avoid that dreaded “burn” notice.
4. Stir in the minced garlic for about 30 seconds until fragrant. Don’t let it burn, or you’ll regret it!
5. Now, pour in your chicken broth and scrape the bottom of the pot one last time. This is **key** for a successful pressure cook. Add your diced potatoes, canned tomatoes (undrained!), thyme, rosemary, bay leaf, and the seared chicken back into the pot.
6. Close the lid, making sure the sealing vent is set to “Sealing.” Press the “Pressure Cook” (or “Manual”) button and set the time for 10 minutes on high pressure.
7. Once the cooking cycle is complete, let the pressure release naturally for 5 minutes (meaning, just leave it alone). After 5 minutes, do a Quick Release by carefully turning the vent to “Venting.” Stand back, steam is hot!
8. Once the float valve drops, open the lid. Carefully remove the bay leaf. This is important, unless you like crunchy leaves in your stew.
9. If you want a thicker stew, switch the Instant Pot back to “Sauté.” Whisk together your cornstarch and cold water, then slowly stir it into the stew. Let it bubble gently for a couple of minutes until it thickens to your liking.
10. Taste and adjust seasonings! You might need more salt or pepper. Serve hot, garnished with fresh parsley. You just made magic, you culinary wizard!

Common Mistakes to Avoid

Even though this recipe is practically fail-proof, there are a few rookie errors that could mess with your masterpiece. Don’t be that person!

• Forgetting to seal the lid: Rookie mistake! If your vent isn’t set to ‘Sealing’, you’ll just have really sad, warm soup instead of stew. Double-check it!
• Not deglazing: If you don’t scrape up those tasty brown bits from the bottom after sautéing, you’re practically inviting the “BURN” error message. Don’t do it!
• Overfilling the pot: Your Instant Pot has a “max fill” line. Do NOT go over it, especially with starchy foods. Nobody wants a stew explosion.
• Too little liquid: Pressure cookers need liquid to build pressure. Always ensure you have enough, which we do in this recipe!
• Forgetting the bay leaf: Okay, not a mistake, but forgetting to *remove* it before serving is a common oversight. Don’t let your guests chew on a leaf!

Alternatives & Substitutions

Feeling adventurous or just working with what you’ve got? No problem! This stew is super flexible, like a yoga instructor but tastier.

• Veggies: Don’t have carrots or celery? Throw in some bell peppers, peas (add at the end!), mushrooms, or green beans. Whatever’s wilting in your fridge, give it a new purpose!
• Potatoes: Sweet potatoes are a fantastic swap if you want a different flavor profile. Or skip potatoes entirely and serve over rice or noodles.
• Herbs: Fresh herbs like rosemary or thyme are always a win (use about 3x the amount of dried). If you’ve got an “Italian seasoning” blend, that works beautifully too.
• Thickener: No cornstarch? You can use a bit of flour mixed with water, or for a naturally thicker stew, mash some of the potatoes against the side of the pot. Genius, right?

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Probably. Let’s see…

• Can I use frozen chicken? Absolutely! Just add about 5-7 minutes to your pressure cook time. No need to thaw, you rebel.
• What if I don’t have fresh garlic? Garlic powder works in a pinch! Use about 1/2 tsp for every clove. It’s not quite the same, but it’ll do.
• My stew isn’t thick enough, help! Did you try the cornstarch slurry trick? If not, do it! Or, simply let it simmer on “Sauté” for a bit longer, stirring occasionally, until some liquid evaporates.
• Can I make this vegetarian? You bet! Swap chicken for hearty veggies like mushrooms or chickpeas, and use vegetable broth. Delicious!
• How long does this stew last in the fridge? It’s usually good for 3-4 days. It often tastes even better the next day, IMO, as the flavors mingle.
• Can I freeze leftovers? Yes! It freezes beautifully for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.

Final Thoughts

And there you have it! You just conquered the Instant Pot Chicken Stew like a boss. Seriously, pat yourself on the back, grab a cozy blanket, and dig into that comforting bowl of deliciousness. You’ve earned it! Now go impress someone – or yourself – with your new culinary skills. Who knew being lazy could taste so good?