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Instant Pot 10 Minute Chicken Stew

This Instant Pot Ten Minute Chicken Stew has been in my families meal rotation for over three years. Not only does it come together in a hurry but it’s full of nourishing ingredients to help keep you well during cold and flu season! 

Instant Pot 10 Minute Chicken Stew instantloss.com

Staple ingredients in my refrigerator and pantry, include; carrots, celery, and potatoes (sweet or white). I call them my holy trinity veggies because they are so versatile. They can be used in combination in so many different recipes! 

A stew is something I can always toss together when I don’t feel like cooking or I need something to come together quickly. Simple chop up the ingredient, toss them in the pot, and walk away. Do a load of laundry, correct your kiddos homework, and just like that, supper is ready! 

Instant Pot 10 Minute Chicken Stew instantloss.com

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

4.67 from 9 votes

Instant Pot 10 Minute Chicken Stew

Print Recipe
Cook Time:10 mins
Total Time:25 mins

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 2 cups chicken or vegetable broth
  • 1 large yellow onion, peeled and diced
  • 1 pound baby potatoes, cut in 1 inch pieces
  • 2 cups peeled and diced carrots
  • 2 cups diced celery
  • 2 tablespoons coconut aminos, optional
  • 1 tablespoon dried parsley
  • 1 tablespoon dried minced onion
  • 1 tablespoon garlic powder
  • 1/4 teaspoon red pepper flakes, adds a mild kick, omit if you do not like spice
  • 1 1/2 teaspoons fine sea salt
  • 3/4 teaspoons ground black pepper

Instructions

  • Combine all of the ingredients in an electric pressure cooker.
  • Place the lid on the pot, make sure the vent valve is in the SEALING position. 
  • Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE. Use the +/- buttons until the display reads 10 minutes. 
  • When the cooker beeps to let you know it's finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it's hot.
  • Ladle the stew into bowls and serve warm. 
Servings: 4 to 6
Author: Brittany Williams

79 Comments

  1. Uhoh I missed the carrots, but all the other veggies were ultra mushy. Maybe I should drop it down to 7 or 8 minutes? Newbie here but i did manual at 10min. I let NPR for awhile, maybe that’s the problem. bummer.

    1. Aw, that is a bummer, I’m sorry about that Tracy. You can defiantly reduce the cooking time a little. Typically raw 4-6oz chicken breasts only take about 6 minutes to cook for me. I dice largely for stew it may have been yours cuts were smaller?

      1. I think the word “dice” used in the recipe is a problem. The pictures are not dice sized veggies but much larger. Dice has a specific meaning and I don’t think she really means dice.

      2. My veggies were mushy as well – very overcooked. I suggest you amend the recipe to say “cut into large chunks”. Saying diced means small chunks to most people. I think 5 minutes will work. I heated cooked chicken and added to the pot when the veggies were done.

    1. It was a little soupier than I expected as well, but I mixed a couple of tablespoons of flour in a cup with some of the liquid, mixed it in with the stew and used the Sauté setting to bring it to a boil and it thickened right up!

  2. This was the first recipe I cooked with my Instant Pot, my hubby and I both loved it! He said it was the best he ever had and gave it 2 thumbs up!
    This is a favorite of both of ours!

  3. I am trying to make healthier meals for my husband. This was the second recipe from your site that I made, and we both loved it! Thanks!

  4. I decided to change my diet because I’ve been feeling unhealthy and my last Dr. visit wasn’t so good. I saw your post in the “Instant Pot Community” and it was inspiring! I took it as a sign! 🙂 This is the first recipe I made from your Week 1 Meal Plan and it was DELICIOUS! Both my husband and I enjoyed the flavors. We used sweet potatoes, which gave the broth a thicker, sweeter flavor. Combined with a little spice, it made this stew so flavorful. Very hearty and so quick to make in the Instant Pot. Thank you for sharing your journey and recipes with us! I hope to follow in your shoes!

  5. This will be my second time making this because it’s just so good and healthy. I did notice a difference with the ingredients from the Meal Plan Week 1 and the recipe posted online. The recipe online doesn’t have the 1.5 tbsp of Organic Better Than Bouillon Chicken Base. Is there a reason it was left out? I really liked the stew the first time I made it, so I will continue to add the base. But I would’ve left it out if I didn’t see it in my fridge, which it reminded me.

  6. Is it possible to make this either in the oven or on the stovetop as well? If so, what would be the suggested cooking time? Thanks!

  7. I was thinking of cutting the chicken into 1-inch to 2-inch chunks, coating in seasoned flour.
    Saute, then add the broth and veggies,
    Lock and seal, Manual on high pressure for 5- 6 minutes.
    Check for tenderness of the carrot and celery.
    The floured chicken should thicken the soup along with the potatoes.

  8. A favorite in our house! I especially like the sweet potato in it!
    Also made it without the potatoes and with noodles, your chicken noodle soup, and love that as well!

  9. So easy and so delicious! The pictures looked so good I even doubled it the first time I made it. My hubby thought it was a little bland, but I think he’s nuts. 🙂 He did say he ate it on the same day that he ate fajitas, so that may have affected his tastebuds. I will definitely be making this again. It’s even kid approved.

  10. Followed the recipe exactly and my chicken was still raw in the center 🙁 putting it back in but the vegetables are already super soft. Not sure what went wrong here.

    1. Oh no, if you live in an area with high altitude you may need to cook things a bit longer. I don’t know if that’s the case. How big were your chicken breasts?

  11. If I add an extra chicken breast, do I need to add more liquid? Also, should this be on high pressure or low pressure?

  12. This was very good! I think next time I will reduce the time as the veggies were too soft. I did remove veggies after cooking and added 2 Tb flour like another commenter suggested. Doing that thickened the broth considerably . Very delicious! Thanks Brittany!!😊😊😊

  13. If I wanted to double this recipe, do I for all intensive purposes just double everything? So 4 chicken breast, twice the veggies and stock, and cook for 20 min?

    New to instant pot and made this on Sunday for lunch and we loved it! Would just like more for left overs.

  14. Thank you for this. I just made tonight and it was a tremendous success! I am a no sugar, low sodium, low fat kind of guy, and this can be tailored for my health needs. I threw in a little worcestershire sauce to deepen the notes, and maybe next time experiment with a little mustard as well. This will be a staple using Costco’s organic chicken. Soon to try home-made chicken soup following similar flavorings.
    Thanks again for a solid beginning for me.

  15. I LOVE this recipe. This was the second thing that I made in the IP and it has become a regular dish in my house ever since. I like to use both sweet and white potatoes because I’ve noticed the sweet potatoes tend to melt and create their own sauce of sorts (plus that was what I had in the house the first time!). I also add a little extra heat with about half a jalapeño (again because I had one in the house the first time I made it).

    Thank you for a new staple in my home! My roommate tried it the first time and his reaction was “WOW! This is the best stew I’ve ever had!”

  16. Do you peel the sweet potatoes? Not just for this recipe but for most of them? Also, the recipe calls for diced carrots but the pic shows whole mini carrots – have you done both and noticed any difference?

  17. Hi Brittany, I recently purchased all 6 meal plans and Thursday, Amazon will be delivering some of the items I need for my new pantry. My week 1 will start this weekend. May I ask if these recipes on the blog are contained within the weekly meal plans? I don’t want to print them off if I already have them. If they are in the meal plans, could you add an asterisk notating which week’s plan they are in? Thank you so much for the meal plans and inspiration.

  18. This was yummy! I already had leftover shredded chicken and didn’t have celery so I added 2 cups frozen corn and loved the added corn. Thanks for the great recipe!

  19. I am new to the IP and this was the first thing other than potatoes & eggs that I have cooked. I doubled the recipe and used three large chicken breast that were not frozen The flavor is great but the chicken is tough. Any pointers???

    1. If they were large they may have needed to cook a little longer. Also for more tender chicken you can let the pot naturally release the pressure instead of using a quick release.

  20. Ok I made this and the flavor turned out a bit weird. Probably because I used onion powder instead of minced onion and cayenne pepper instead of chilli pepper flakes (didn’t have any at home). Bummer… Next time I should follow the recipe exactly as it is. 🤣 The consistency of the chicken turned out good, though. 🙂

  21. Made this today, flavor was so great! I think next time I might do the chicken first so the veggies don’t get quite so soft. But I didn’t mind it at all!

  22. Got my first instant pot yesterday. Made hard boiled eggs that night and this chicken stew tonight. It’s amazing! Came Home from work chopped up veggies in the chicken and threw it at the Instant Pot then went and changed fed the dogs by the time I did all that dinner was ready and it’s delicious. Thank you thank you thank you for sharing these recipes and your journey with us. I can’t wait to try more recipes! I’m just starting my weight loss journey and I couldn’t be more excited to have this as a resource .

  23. I just made this.Reading the reviews i decided to sautee my chicken with fresh garlic a little evoo kosher salt and a dash of worcheshire not quite 2 mins.i large cubed my partically frozen chicken then added all ingredients decreased my broth to 2 cups cooked manual 8 mins then quick release. Veggies were perfectly cooked.. It was a little soupy for me but full of flavor and delish! I turned my pot back on to sautee high mixed 2T flour with the .5 cup broth added to stew with 1 cup frozen veggies. The pepper flakes were nice addition!

  24. Just received an IP as a gift and this is my first recipe. Smells amazing, little confused by preheat and cook time. Mine is more broth than stew, but nothin a little arrowroot can’t fix. So good!

  25. Received the IP as a gift, as requested. Very first thing I made was this recipe, minus the potato. It came out as a soup consistency, nothing mushy and we loved it! Added pasta for the kids and they couldn’t wait to eat a bowl. One took it to school and I had for lunch at work. The chicken comes out so tender and this smells amazing. Also made the 5 min hard boiled eggs from the site and wow! Such a different consistency than stove top. Love this blog and the IG.

  26. 5 stars
    I love this recipe so much. I’ve been making it at least once or twice a month for over a year! As soon as I make some bone broth, I can’t wait to make this right after. Thank you for this!!

  27. 4 stars
    This is really good. Chicken was a little dry. I cut my veggies into large pieces and included sweet potatoes. 10 minutes is so misleading since it takes up to 15-20 minutes to reach pressure.

  28. 5 stars
    This is my favorite recipe! I can eat it everyday for a week and not get sick of it. I wish I had the nutritional information though

    1. Lou,
      I appreciate you reaching out! I am so happy to hear that you love the recipe! If you punch the exact ingredients you used to create the recipe into an app like myfitness pal you’ll be able to quickly get the nutritional information. The main reason I don’t include the nutritional information, is because all ingredients have different nutritional information so it will always vary depending on the ingredients you’re using.

  29. Would like to avoid potatoes of any kind. Trying to make it as low point as I can. Could I use cabbage it turnips in it? Any other suggestions?

  30. I read the previous comments and I cut the veggies into larger pieces. I cooked on high for 8 minutes and did a natural release for 10 minutes, then vented manually. Then I put about 2 heaping tablespoons of tapioca flour (regular wheat flour would work too) into a cup and added some of the juices from the cooker, then stirred that mixture into the stew to thicken it. It was delicious! My husband and I loved it. Will definitely be making this again very soon. Thanks for the recipe!

  31. 4 stars
    I noticed this recipe has changed recently (yes I pretty much had it memorized! Lol). Is there anyway to access the old version so I can print it out? I loved it just the way it was. I make it with sweet potatoes at least once a month.

  32. I made this for the first time tonight & my family loved it! I added a bay leaf, a little Italian seasoning & thickened the stew with arrowroot before serving. It was delicious! Thank you, Brittany 🥰👏👏👏

  33. 5 stars
    Made this for the first time and definitely will be making it again. Delicious! I did add a cornstarch slurry at the end to thicken it up just a little bit on sauté.

  34. 4 stars
    I just made this today; It’s my first instant pot meal. Since I live alone I bought a three quart. I cut down on the ingredients a little bit since I was making a smaller amount; cut most in half. I did put in two cups of chicken broth because I was nervous there might not be enough liquid after what I’ve read about the need for liquid in an instant pot; but I think I could have gone with one cup. I guess I’d say it came out somewhere between a soup and a stew. It’s very tasty and I’ll have enough for a few days plus I froze some. I wasn’t sure an instant pot would be practical for one person but I can see that it will be useful particularly during the summers in Arizona where I live when you absolutely do not want to use your oven. Some people said their veggies were mushy; mine were soft but not mushy just right I thought.

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