This hearty and healthy 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
And this is the AMAZING Result…
★ Did you make this Instant Pot Chicken Stew? Please give it a star rating below! ★
Instant Pot Chicken Stew
- 5-6 lb. whole chicken
- 1 yellow onion roughly chopped
- 8 garlic cloves
- 6 thyme sprigs
- 1/4 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
- 1/2 cup celery thinly sliced
- 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.