Go Back
+ servings
overhead view of two bowls of Instant Pot chicken stew

Easy Instant Pot Chicken Stew

This Instant Pot chicken stew recipe makes a rich, hearty chicken dinner. Make this healthy and delicious meal for dinner tonight in only 25 minutes!
Course dinner, Lunch
Cuisine American
Keyword Chicken recipe, chicken stew, Instant Pot Recipe
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 6 people
Calories 256kcal



  • Preheat your Instant Pot using the SAUTE function on the display panel. Add olive oil, onion and garlic. Stir every couple minutes until the onions become translucent, about 5 minutes.
    sautéed onions in a instant pot
  • Add chicken breast and cook for about 5 minutes. Add dried Italian seasoning, onion powder, fine sea salt, ground black pepper, coconut aminos, low sodium chicken broth and tomato sauce.
    closeup view of a chicken stew inside of an instant pot
  • Give everything a stir and then add carrot and potatoes. It’s better to leave the veggies on top of the chicken liquid, so they don’t get soggy.
    overhead view of a chicken stew inside of an instant pot
  • Place the lid on the pot and make sure the pressure valve is in the sealing position. On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes.
    closeup of an instant pot menu
  • When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and serve. Garnish with fresh chopped parsley. Enjoy!
    overhead view of instant pot chicken stew



  • Click HERE to watch the web story.
  • You can opt to cook the chicken uncut and shred it into the stew afterward.
  • You can skip peeling the potatoes to save time.
  • Some jalapeno peppers or red pepper flakes added to the stew will add a nice kick of heat.
  • To store: Store leftover chicken stew in the fridge for up to 5 days in an airtight container.
  • To reheat: You can reheat the stew in the Instant Pot, microwave, or stovetop.
  • To freeze: The cooked vegetables will become mushy so I don't recommend freezing them. However, you can freeze everything before then thawing it before cooking for an easy prepped meal for another day.  


Serving: 1/6 | Calories: 256kcal | Carbohydrates: 31g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 747mg | Potassium: 337mg | Fiber: 5g | Sugar: 7g