Instant Pot Chicken Stew
This Instant Pot Chicken Stew is hearty, delicious comfort food that is an easy, dump and go, set it and forget it, Instant Pot recipe with pieces of chicken, carrots and potatoes with herbs and seasoning.
- 2-1/2 cups low sodium chicken broth
- 1 pound boneless, skinless chicken breast or thighs, cubed
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 cup sliced carrots
- 1 tablespoon minced garlic (about 3 cloves)
- 2 potatoes, cut into bite-sized cubes
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground sage
- 1/2 teaspoon cayenne (optional)
Cornstarch Slurry (After Pressure Cooking)
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 tablespoons chopped parsley
Add The Ingredients
Pour the chicken broth (or water) into the Inner Liner Pot of the Instant Pot.
Add the chicken breasts and then all of the rest of the ingredients to the Inner Liner pot. Place the Inner Liner Pot, containing all the ingredients, in the Instant Pot.
Close and lock the lid. Move the Pressure Release Valve to the SEALING position. (NOTE: It will take some time, maybe 10 to 20 minutes, for the Instant Pot to come up to pressure before it starts to count down the 10 minutes Pressure Cook time. During this time the diplay will show "On." Once it starts pressure cooking it will display 10 minutes and start counting down.)
After it has finished pressure cooking for 10 minutes, it will beep 10 times. Then it will display L00:00 and start counting upward. Do NOTHING for 10 minutes. This is the 10-minute NATURAL RELEASE. After it has released pressure naturally for 10 minutes, do a QUICK RELEASE by carefully moving the pressure release valve to the VENTING position.
Use Saute Function. After the Instant Pot has finished releasing pressure completely and the pin has dropped, remove the lid, press CANCEL and then press the SAUTE button and press More to continue heating the soup.
Make the Cornstarch Slurry. In a small bowl, stir together 2 tablespoons of water and 2 tablespoons of cornstarch and stir until the cornstarch is dissolved. Pour the the cornstarch slurry into the chicken stew and stir until the stew thickens. Garnish with chopped parsley just before serving.
- I used a 6-quart Instant Pot Duo to make this recipe.
- Why Do you Add the Ingredients In The Inner Liner Pot Before Placing the Pot inside the Instant Pot?
- I have read from multiple people how they started adding ingredients, including the liquid, in the Instant Pot, only to realize that they did not have the Inner Liner pot inside the Instant Pot before doing that. In this instance, they MAY have ruined their Instant Pot. That is why I recommend adding the ingredients into the Inner Liner Pot first and then placing the Inner Liner Pot that contains the ingredients inside the Instant Pot.
- Why Natural Release instead of a Quick Release?
- InstantPot.com recommends using a natural release for soups and poultry and quick release for vegetables. Since the stew continues to cook during the natural release, I pressure cook for 10 minutes and then let it release pressure naturally for 10 minutes, but then do a quick release to prevent the vegetables from overcooking and turning to mush.
- Why add liquid first?
- According to InstantPot.com, one of the ways to prevent food for sticking to the bottom of the instant pot and burning, and to prevent receiving a burn message, add the liquid first and then add other ingredients.
- Why Is The Order of Ingredients Important?
- Yes. InstantPot.com calls this layering ingredients. Add the liquid to the bottom and then layer the ingredients on top and DO NOT STIR. This helps to prevent foods that might scorch from sticking to the bottom of the pot.
Calories: 264kcal | Carbohydrates: 26g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 475mg | Potassium: 1218mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5787IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 5mg