Instant Pot Chicken Stew Recipe

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This Instant Pot chicken stew recipe is perfect for a chilly evening. It’s a one-pot dump meal, so meal prep is minimal.

If you’re looking for an easy chicken recipe you can just dump in your Instant Pot and walk away for a while, this is it! Plus, it freezes really well for stocking your freezer, and in the right container, travels well for lunch or even a portable dinner. This is a great stew for meal prep!

A delicious bowl of this Chicken Stew Recipe sits warm and inviting. You can see bits of black beans and carrots amidst the chicken and red sauce.

INSTANT POT STEW

Few things are as delicious and tender as meat made in a pressure cooker. If it’s seasoned and cooked right, it’s the same delicious as that “fall off the bone” tender you get from a slow cooker or from slow roasting. It’s delicious and so, so easy!

INSTANT POT CHICKEN STEW FOR THE FREEZER

This Instant Pot chicken stew freezes really well for up to 6 months. It’s a great stew to use for meal prep or an easy meal to make for several people for dinner.

And overhead view looking down into a white bowl filled with this Chicken Stew Recipe

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MORE HEALTHY CHICKEN STEW RECIPES:

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INSTANT POT CHICKEN STREW RECIPE:

A delicious bowl of this Chicken Stew Recipe sits warm and inviting. You can see bits of black beans and carrots amidst the chicken and red sauce.

Chicken Stew Recipe

Print Pin Rate
Course: Soup
Cuisine: American
Author: The Gracious Pantry

Equipment

  • Instant Pot OR
  • Large soup pot

Ingredients

  • 2.5 lbs. boneless, skinless chicken thighs
  • 1 cup sliced baby carrots
  • 1 cup sliced celery
  • 1 1/2 cups chopped yellow onion
  • 2 tbsp. oil
  • 2 tbsp. Italian seasoning
  • 2 tbsp. garlic powder
  • 6 oz. can tomato paste
  • 4 cups chicken broth (no sugar added)
  • 2 cups black beans (drained and rinsed if canned - no sugar added)
  • salt and pepper to taste at serving

Instructions

Instant Pot Instructions:

  • Sauté carrots, celery and onion in oil.
  • Add spices and stir for 1 minutes.
  • Add tomato past and broth. Stir until the tomato paste is dissolved in the broth.
  • Add the chicken.
  • Cook on manual high pressure for 35 minutes.
  • Allow at least a 15 minute natural release. After that, you can do a quick release for the rest of the steam.

Stovetop Instructions

  • In a large stock or soup pot, Sauté carrots, celery and onion in oil.
  • Add spices and stir for 1 minutes
  • Add tomato past and broth. Stir until the tomato paste is dissolved in the broth.
  • Add the chicken.
  • Cook at a low boil for approximately 30 minutes, or until the chicken is fully cooked through.
  • Shred the chicken with forks and serve.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

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