Instant Pot Chicken Stew

Instant Pot Chicken Stew is a comforting dish made with tender chunks of chicken simmered in a rich, creamy broth. Seasoned with aromatic herbs and vegetables like carrots, peas, and onions, it offers a hearty and delicious meal perfect for chilly evenings.

As a Health Coach, it is important to me that my recipes serve a wide variety of dietary needs so this recipe is dairy-free and gluten-free. It is one of the easiest instant pot recipes and also can be made on the stove, too! If you are in search of more Instant Pot or slow cook recipes, many people like pot roasts or chili.

Why You'll Love This Recipe

One-pot meal: Whether you choose to make this in the instant pot or the stovetop, it is a one-pot meal that

Weeknight meal: This Whole30 Chicken Stew takes about 40 minutes from start to finish and uses basic ingredients, which makes it the perfect weeknight meal. There are not too many hands-on steps, either.

Allergen Friendly: This chicken stew recipe is gluten-free, dairy-free, sugar-free, Whole30, and paleo.

Ingredients You Will Need

Chicken Breast: I like to ensure my chicken is organic and doesn’t have antibiotics. Chicken breasts are a great source of lean protein.

Olive Oil: It is important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.

Carrots: Carrots are full of vitamin A, biotin, and beta-carotene. They aid in eye health, lowering cholesterol, and weight loss.

Peas: a fantastic source of plant-based protein, aiding in muscle repair and growth, while their high fiber content supports digestive health and helps regulate blood sugar levels.

White Onion: Onions are full of antioxidants that help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.

Russet Potatoes: are moderate glycemic index can help regulate blood sugar levels, making them a good choice for maintaining energy throughout the day. Additionally, they contain potassium, aiding in muscle function and supporting heart health.

Chicken Broth: When looking for chicken broth be sure you are checking the ingredients and the source that it comes from. I prefer to buy one with no extra preservatives, sugar, or coloring, and that is organic. You can also use bone broth.

NutPods Half and Half: This is a deliciously creamy, dairy-free alternative. It is made with almond and coconut milk and is so good. You can find this at Sprouts or online!

Arrowroot Powder: Is a common, grain-free alternative to flour or cornstarch. It is paleo-friendly and I use it in lots of recipes. It is great for cooking baking, and frying.

White Wine Vinegar: This adds so much brightness to this stew recipe. It brings it from being "just another stew" to another level.

Salt and Pepper

Instructions

Saute the veggies: Start with the Instant Pot on Saute mode. Add the carrots, onions, and garlic to the pot. Saute for 5 minutes. Then add the potatoes and all the seasonings to the pot and saute for another 2 minutes.

Add other ingredients: Add the chicken, chicken broth, white wine vinegar, and peas to the pot.

Pressure cook: Cook on high pressure for 12 minutes.

Make the slurry: Add the arrowroot powder to the half and half and whisk together.

Release and simmer: Release the pressure cooker manually then remove the chicken. Then add the half and half slurry to the soup. Turn the pressure cooker to saute for 10 minutes. Chop the chicken and add it back to the stew.

Serve and enjoy!

Recipe Tips and Tricks

Stove top instructions: Brown the chicken in the pot first, then add the rest of the ingredients to the pot. Once it is boiling, add the peas and let it simmer for 30 minutes. Then add the half and half with the arrowroot powder whisked into it. Let the stew boil for another 10 minutes or until the broth has thickened.

Thickening: Arrowroot powder can be tricky. It takes a few minutes for it to start thickening the broth so don't add too much before you let it simmer for about 10 minutes first. If it is still not as thick as you like, add ¼ teaspoon more, whisk it in and let it simmer again.

Recipe Variations

Veggies: Other veggies that would be good in the paleo chicken stew are celery, green beans, or any other kind of potato you prefer.

Arrowroot powder: This can be substituted for equal parts tapioca start.

Half and half: Coconut milk can be used in place of half in half. If you are not doing a Whole30 and not sensitive to dairy, full dairy half and half can be used, too.

Storage Tips

Instant pot chicken stew can be stored in an air-tight container in the refrigerator for up to 5 days. To reheat, use the microwave or stove until it is the desired temperature.

This meal is freezer-safe. It can be stored in an air-tight container or freezer-safe bag once it is completely cooled. Store it in the freezer for up to 3 months.

FAQs About Instant Pot Chicken Stew

Why is my instant pot chicken so tough?

This can happen from time to time if the chicken is cooked just a few minutes too short. I recommend cooking a completely thawed chicken breast for 10 or more minutes depending on the thickness of the breast.

What is the stew setting on the instant pot?

This is something that I just recently learned about. It will cook your stew ingredients for 35 minutes. I typically don't cook this recipe that long because the potatoes get mushy, though.