This Instant Pot chicken stew has tender chicken breast, baby potatoes, and carrots in a savory tomato herb broth, with no cream and no flour needed. It tastes like it simmered all afternoon, but it’s on the table in about 40 minutes. Everything cooks in one pot, which makes it one of my favorite cozy weeknight dinners once the weather turns cold.
Sunday Stew, Weeknight Timing
Growing up in Brazil, frango ensopado, a chicken stew simmered with tomatoes, was a regular weeknight dinner in our house, and this recipe is my shortcut version of that comfort.
The stew I grew up with simmered slowly on the stove. My Instant Pot gives me that same cozy, tomato rich bowl in about 40 minutes, which is exactly what I need on a busy night.
That’s also why my version doesn’t taste like most chicken stews you’ll find. Many of them rely on heavy cream or a flour roux. I build mine the way I learned at home, with tomato sauce, onion, garlic, and herbs. It tastes rich and savory but still feels light enough to go back for a second bowl. I’ve been making it in my Instant Pot since 2020, and it’s still the one I turn to as soon as the weather turns cold.
Over the years your comments have made this recipe better. A few of you told me the broth came out too salty, so I now list an exact amount of salt and have you taste it at the end. Others asked about cooking times and how to make it without an Instant Pot, so I’ve answered all of that below.
If you’d rather let dinner cook all day, my slow cooker chicken stew with bone in thighs is the low and slow version of this recipe. And I never serve stew without something for dipping. My homemade garlic bread bakes in about 10 minutes, just about the time the pressure is releasing.
Essential Ingredients for This Stew
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Boneless Skinless Chicken Breast: I use chicken breast here because it stays in neat, tender pieces in the stew. Cut it into 1 inch cubes. Smaller pieces overcook and turn stringy under pressure, and bigger pieces won’t cook through in the same time as the potatoes.
Pro Tip: Boneless skinless chicken thighs work with the exact same cook time. They give a richer, juicier result and are much more forgiving if your pot runs hot.
Baby Potatoes: Waxy baby potatoes, like yellow or red, hold their shape under pressure, while russets break apart and cloud the broth. I halve them so every piece is about the same size as the chicken. If you only have large potatoes, cut them into 1 inch chunks.
Tomato Sauce: This is what makes this chicken stew with potatoes different from the creamy versions you usually see. Plain tomato sauce gives the broth body and a gentle sweetness. I spoon it over the top at the end instead of stirring it in, which I explain in the steps below.
1. Sauté the onion and garlic. I set my Instant Pot to Sauté and wait until the display says “Hot” before adding the olive oil and onion. I cook the onion for about 5 minutes, until soft and translucent, then add the garlic for 1 minute. Fully softened onion is what gives the broth its sweet, savory base.
2. Brown the chicken, then deglaze. I add the chicken and cook it for 3 to 4 minutes, just until the outside is no longer pink. Then I pour in the broth and scrape the bottom of the pot with a wooden spoon. Don’t skip this step. Any browned bits stuck to the bottom are the number one cause of the BURN notice.
3. Add seasonings, then layer. I stir in the Italian seasoning, onion powder, salt, pepper, and coconut aminos. Then I add the carrots and potatoes on top of the chicken and spoon the tomato sauce over everything. I do not stir after this. Thick tomato sauce sinks to the bottom and scorches, and keeping it on top protects the pot from burning.
4. Pressure cook. I lock the lid, turn the valve to Sealing, and cook on High Pressure for 6 minutes . The pot takes about 10 minutes to come to pressure first, and the timer only starts once it does.
5. Let it release naturally. When the timer goes off, I let the pressure release naturally for 10 minutes before turning the valve to Venting. A quick release right away makes chicken breast tighten up and can break the potatoes apart. The natural release lets the chicken relax and stay juicy.
6. Finish and taste. I give the stew a gentle stir and taste it before adding any more salt. Then I finish it with fresh parsley.
Olivia’s Tips
Check your potatoes before adding more time. Six minutes gives me tender potatoes and juicy chicken every time. Instant Pot models and sizes can behave a little differently, though, and larger potatoes take longer. If your potatoes aren’t fork tender after the release, lock the lid again and cook on High Pressure for 1 to 2 more minutes. Next time, you can set it to 8 minutes from the start.
Doubling the recipe? Keep the same cook time. A double batch fits in a 6 quart pot as long as it stays under the max fill line. It just takes longer to come to pressure. For a 3 quart mini, make a half batch with the same 6 minutes.
No Instant Pot? Use a Dutch oven. Follow the same steps on the stove, bring the stew to a boil, then cover and simmer over low heat for 30 to 40 minutes, until the potatoes are fork tender.
Make it heartier. Some of you have added a can of drained black beans and a chopped bell pepper, and it works beautifully. Add the beans after pressure cooking so they don’t turn mushy.
Add a little heat. A pinch of red pepper flakes with the seasonings, or a chopped jalapeño with the onion, gives the tomato broth a nice warmth.
Instant Pot Chicken Stew
Video
Ingredients
- 1 tbsp olive oil
- 1 ½ cup white onion chopped
- 3 cloves of garlic minced
- 1 pound boneless skinless chicken breasts 1 inch cubes
- 1 teaspoon dried Italian seasoning
- 1 tablespoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt plus more to taste
- 2 tablespoons coconut aminos or low sodium soy sauce
- 1 1/2 cups low sodium chicken broth
- ½ cup tomato sauce
- 2 large carrots chopped
- 2 cups baby potatoes cut in half
- 2 tablespoons fresh chopped parsley or chives optional
Instructions
- Preheat your Instant Pot using the SAUTÉ function. When the display says "Hot," add the olive oil and onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook for 1 more minute, until fragrant.
- Add the chicken and cook for 3 to 4 minutes, just until the outside is no longer pink. Pour in the chicken broth, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step helps prevent the BURN notice.
- Stir in the Italian seasoning, onion powder, salt, black pepper, and coconut aminos. Add the carrots and potatoes in an even layer on top of the chicken. Spoon the tomato sauce over the vegetables, and do not stir. Keeping the thick tomato sauce on top stops it from sinking and scorching on the bottom of the pot.
- Press CANCEL to turn off the sauté function. Place the lid on the pot and turn the pressure valve to the Sealing position. Select MANUAL or PRESSURE COOK on High Pressure and use the +/- buttons to set the time to 6 minutes. The pot will take about 10 minutes to come to pressure before the timer starts.
- When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the remaining pressure. Open the lid, give the stew a gentle stir, and taste before adding more salt. Garnish with fresh chopped parsley and serve.
Notes
To reheat: Reheat on the stovetop over medium heat until warmed through, adding a splash of broth if needed. You can also reheat it in the microwave.
To freeze: Store in freezer safe containers, leaving room at the top, and freeze for up to 3 months. The potatoes will be slightly softer after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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This was pretty delicious for how quickly and easily it came together! I used chicken thighs instead of breasts, and nearly doubled the garlic. If I were to make this again, though, I would definitely use less soy sauce: my stew broth ended up VERY salty. I liked this a lot, will definitely make it again.
Happy you like this recipe. Yes you can always adjust the amount for soy sauce according to your taste.
This turned out great and was so easy! I made it low-FODMAP by substituting scallions (green part only) and garlic scape powder for the onion and garlic. I also doubled the recipe and increased pressure cook time to 7 mins. The only thing was I did feel the potato:chicken ratio was too high so next time I would increase chicken by 50% and decrease potato by 25%. In any case, this was a winner and I would do it again!
Happy to hear that!
My family gobbled this up. I agree it could use a sodium adjustment. I think I’ll leave out the salt, or half it to 3/4 tsp on the next go round. But, even a little saltier than I prefer, this disappeared in a flash and was easy. Definitely going into the regular rotation.
Happy you like dit Ye you can always salt to taste.
I am new to using the instapot, I doubled the chicken, used a cube and a cup of water, also used a can of crushed tomatoes, I had a cup so far and I’m looking forward to enjoying the ballence for lunch the rest of the work week.
Awesome!! this recipe is delicious as leftover too 😉
I made this delicious recipe today. I added red/ bell pepper and black beans then doubled the recipe 😋. Will make again.
It goes really well with black beans 😉
Hi! Is it possible to make this recipe in a slow cooker or in a conventional pot?
Yes just cook on the stove for 30 to 40 minutes.
What size instant pot did you use? I’m relatively new to IP cooking so not sure if this will work in my mini.
Thanks.
This is the one that I use and love it.
So light & SO flavorful. We LOVE it and don’t feel guilty about having seconds! Thank you! xoxo
You’re very welcome! Happy you liked it 😉
YES!
Amazing !!!! My family loved it… thank you !!!
Maravilhoso ! Minha família amou… obrigada
Juice feliz que tenha gostado!
Simply amazing and reminded me of the stew we had in Venice…perfect for winter lunch or dinner. Will shortly tag you in Instagram
Amazing recipe…made it today at lunch time….this reminds me of the stew I had it in Venice….Will surely make it again. Have tagged you in Instagram.
Awesome!! Happy you liked it!
Amazing recipe…made it today at lunch time….this reminds me of the stew I had it in Venice….Will surely make it again. Have tagged you in Instagram. I had it with left over pulao rice but I am sure this will go well with bread or cous cous…. yummylicious ❤️❤️❤️❤️❤️☺️☺️☺️
Delicious dinner, but with one tweak: Even I, someone who habitually and purposely undercooks food, would say that six minutes isn’t enough. 10 or 11 is better, because the Instant Pot won’t build up pressure, even on high, as quickly as we might want it to.
My pressure cooker doesn’t start its timer until its reached desired pressure.
Hi, do you have this recipe for Dutch oven or crockpot? I don’t have an instant pot.
To make this in a Dutch oven, sauté the veggies, then brown the chicken. Add the remaining ingredients, bring to a boil, then cover and simmer for about 45 minutes, or until the chicken is tender. Enjoy!
Fast and tasty chicken stew. Highly enjoyable.
SO glad you liked it. We love this recipe too 😉
Really sounds great, will try soon
I”m sure you’ll love this one! Chicken is very tender and flavoruful!