This hearty and healthy Instant Pot chicken stew is a comforting weeknight meal. And it's Whole30 compliant, gluten-free and dairy-free!
If you know anything about me by now, it's probably that I have a real love affair going with homemade chicken broth. For some reason, I find it almost drinkable with a straw. Maybe that had something to do with me going head-over-heals for the invention of the Instant Pot? Homemade chicken broth has never been easier. And let me tell you... there's nothing else like it that will elevate your soup recipes to the next level!
So I often create recipes like this Instant Pot chicken stew that use a whole chicken. The best part about starting with a whole chicken is that there's no broth to prepare before hand; as the chicken cooks, it produces incredibly flavorful homemade broth. All the possible flavor, cheapest possible price, and nothing goes to waste!
More Instant Pot Chicken Recipes
- Instant Pot Pickle Chicken
- Instant Pot Chicken Noodle Soup
- Instant Pot Arroz con Pollo
- Instant Pot Chicken Vegetable Soup with Collard Greens
How to Make Instant Pot Chicken Stew
And this is the AMAZING Result…
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Instant Pot Chicken Stew
Ingredients
- 5-6 lb. whole chicken
- 1 yellow onion roughly chopped
- 8 garlic cloves
- 6 thyme sprigs
- ¼ tsp. red pepper flakes
- 2 bay leaves
- 6 cups water
- 1 Tbsp. sea salt
- 28 oz. crushed tomatoes
- 3 lbs. gold or red potatoes skin-on, roughly chopped
- 1 lb. carrots peeled, roughly chopped
- 1 cup yellow onions diced
- ½ cup celery thinly sliced
Instructions
- Add chicken, chopped onion, garlic, thyme, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Cook for 35 minutes at high pressure.
- Meanwhile... prep and chop all other veggies.
- Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.
- Remove chicken and transfer to a large bowl. Remove meat from bones in large pieces. Discard skin and bones.
- Pour broth through a fine mesh strainer. Discard cooked aromatics.
- Add 6 cups of broth to pot, along with salt, tomatoes, potatoes, carrots, diced onions, and celery. (Reserve extra broth for another use.) Mix well, lock lid, and cook for 5 minutes at high pressure. Once cook time is complete, quick-release pressure.
- Remove lid, then add chicken and gently mix well.
Jenna
How much is a serving size?
Gary
It can vary based on size of chicken, onion, etc, but it should be between 3/4 cup to 1 cup.
Caroline S
This stew was awesome! Comfort food perfection. I didn’t feel the need to change a thing about the recipe which is rare for me. Thank you for a lovely new recipe!
Gary White
Thank you for the feedback! So glad you enjoyed it!
allan lok
Not a fan of this recipe. Everything was way overcooked Potatoes, carrots etc were like mush. Chicken tasted boiled.
Gary White
Um, the chicken is boiled, as is most chicken in soups and stews. Regarding the vegetables, maybe your vegetables were on the diced side rather than roughly chopped? Either way, thanks for the feedback.
Rebecca
So good that I'll be making this year round, not just during the cold months!
Katrine
Great flavor ,nourishing ,just loved it will make it again, many times I'm sure , thank you!
Rob
I made a few tweaks..pound less potato and a pound of smoked beef sausage. Served on a bed of rice. Very tasty.