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+ servings
chicken stew in white bowl with yellow napkin

Instant Pot Chicken Stew

Hearty and healthy chicken stew that's Whole30 compliant, dairy-free, and gluten-free!
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 16
Calories 219kcal
Author Gary White


  • 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


  • 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.


Calories: 219kcal | Carbohydrates: 22g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 507mg | Potassium: 771mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4985IU | Vitamin C: 16.9mg | Calcium: 53mg | Iron: 2mg