This hearty Instant Pot Chicken Stew is a quick simple to make a one-pot dish that is comforting and nourishing. Cooked in under 30 minutes, it’s easy to make and loaded with vegetables which makes it a great choice for a simple homely meal. It’s gluten-free and dairy-free too.
Warm and rustic, Chicken Stew is a delicious combination of chicken and vegetables cooked in a delicious creamy curry, perfect for those comforting weeknight dinners.
The base of the curry is made with chicken stock which is flavored with garlic, rosemary, parsley, salt, and pepper. A good stew has a nicely balanced meat and vegetable ratio and is almost a complete meal loaded with proteins, vitamins, and minerals.
Traditionally stew was simmered for hours over low heat to get the perfect texture but now with Instant Pot, making it is a matter of minutes and that too without compromising on the taste and texture.
Why Make it in an Instant Pot when it can be done over stovetop too, you may ask? This Chicken Stew can definitely be made on a stovetop but cooking it in an Instant Pot makes sure you don’t have to constantly watch it, more free time for you 🙂
Cooking it in an electric pressure cooker takes much lesser time (15 minutes of cook time and 10 minutes of building the steam) as compared to at least an hour of slow cooking on a stove top.
This rustic, healthy and super delicious chicken dinner is a wholesome meal that is family-friendly and frugal too.
Make this IP stewed Chicken for a delicious winter meal and serve with crusty bread. I have posted many soup recipes that are perfect to serve during cold winter days. Do check them out as well.
This Instant Pot Chicken Stew is,
Easy + Quick
Loaded with vegetables
Chicken – I prefer using the boneless skinless chicken breast as they are low in fat but if you like your stew a little richer, use chicken thighs or even bone-in chicken. You can also choose to leave the skip on to. make it even richer.
Vegetables – Along with Chicken, we will also use some vegetables such as onions, potato, carrot, and celery. You can add more vegetables such as green peas, mushroom, broccoli, water beans, etc if you like to make it wholesome and even more nutritious.
Red, yellow or white onion, all works great. Chop the carrots or use whole baby carrots.
Try to use waxy potatoes in place of starchy ones like Russet. If using baby potatoes, just cut them into half and if using regular ones, cut them into large pieces. You don’t want mushy potatoes in the stew. Leave the skin on or peel it, it’s up to you.
Chicken Stock – If you are watch your sodium intake, use low sodium broth.
Tomato Sauce – It gives a nice flavor to the stew. you can replace it with crushed tomatoes too.
Soy Sauce – To make the stew gluten free, use coconut aminos or tamari.
Cornflour – To thicken the stew a bit, I have used cornflour in this dish. Just mix the flour with a little water and add it in the end. It works as a great thickening agent in this recipe.
Other Ingredients – Other than the above ingredients, you will need bay leaf, oil, parsley, rosemary, salt, and pepper.