Instant Pot Chicken Stew
When the temps start to drop and you need something warm and comforting that actually fills everyone up—this is it. This Instant Pot Chicken Stew is packed with tender chunks of chicken, hearty vegetables like carrots, potatoes, and celery, and a flavorful tomato-based broth that gets topped with crispy bacon. It’s the kind of stew that tastes like it simmered all day… but thanks to the pressure cooker, it’s done in under an hour.
What makes this chicken stew extra special? We’re not just tossing everything into the pot and hoping for the best. The chicken gets a golden sear, the bacon adds depth, and fire-roasted tomatoes bring just the right amount of flavor. Plus, you’ve got two super simple ways to thicken it up depending on your preference—no cornstarch needed.
And for busy weeknights? This is the kind of one-pot dinner you can rely on. It’s kid-approved, freezer-friendly, and makes enough for lunch the next day. You don’t need anything fancy—just a few pantry staples, some fresh veggies, and your trusty Instant Pot. Done and done.
Why You’ll Love This Instant Pot Chicken Stew
- Fast and flavorful – Pressure cooking builds flavor in a fraction of the time.
- Family-friendly – Hearty, balanced, and loved by both kids and adults.
- One-pot meal – Fewer dishes = always a win.
- Customizable – Add mushrooms, peas, or use what you’ve got in the fridge.
Ingredients You’ll Need
- Chicken thighs – Boneless, skinless thighs stay juicy and shred beautifully. You can use chicken breasts if you prefer, just be careful not to overcook.
- Bacon – Adds depth and a little smoky flavor. You’ll sauté this first for that crispy topping.
- Aromatics – Onion and garlic to build that savory base.
- Veggies – Carrots, celery, and baby potatoes for a hearty bite.
- Chicken broth + fire-roasted tomatoes – These two give the broth a rich, well-rounded flavor.
- Herbs and spices – Oregano, thyme, paprika, and bay leaves.
- Flour (optional) – For thickening at the end, if you like a chunkier stew.
How to Make Instant Pot Chicken Stew
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Press [SAUTÉ] on the Instant Pot. Add 2 tbsp of olive oil. Season chicken thighs with salt and pepper and sear until golden on both sides (about 4–5 minutes each). Set aside.
- Add bacon and cook until crispy. Remove bacon and leave the drippings.
- Add onions and cook until softened. Stir in garlic for 30 seconds, then press [CANCEL].
- Deglaze the pot with chicken broth, scraping up the golden bits. Add tomatoes (with juice), carrots, celery, potatoes, seasonings, and bay leaves.
- Nestle the chicken back in. Lock the lid. Press [PRESSURE COOK] or [MANUAL] and set for 8 minutes on high.
- Let it naturally release for 5 minutes, then quick release. Remove the chicken, shred it, and stir it back into the stew.
- Taste and season. Top with crispy bacon and serve!
How to Thicken the Stew
- Flour Slurry: Mix 3 tbsp water + 3 tbsp flour. Press [SAUTÉ] and stir in the slurry to thicken the broth.
- Mashed Potatoes: Scoop a few potatoes, mash them, and stir them back in. Easy and all-natural.
Want It Thinner?
Just stir in a little more broth or water until it’s just right for you.
Tips for the Best Chicken Stew
✔️ Pat the chicken dry before searing—it helps it get golden.
✔️ Use fire-roasted tomatoes for extra flavor without needing extra spices.
✔️ Don’t skip deglazing! It prevents the burn warning and adds flavor.
✔️ Make it ahead—it tastes even better the next day!
What to Serve With Chicken Stew
Keep it simple with crusty baguette bread or air fryer garlic bread for dunking. A fresh side salad or air fryer green beans would round it out. And if you’ve got leftovers? It reheats beautifully for lunch the next day.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Let it cool completely first!
- Reheat: Warm on the stovetop or microwave until hot. Add a splash of broth or water if it thickens too much.
A Bowl of Comfort
This Instant Pot Chicken Stew is everything I want in a weeknight meal—easy, hearty, and packed with flavor. It feels like a cozy Sunday dinner, but it’s totally doable on a Wednesday night after work.
If you’re looking for more comforting chicken dinners made easier with the Instant Pot, don’t miss my Instant Pot Chicken Noodle Soup, Instant Pot White Chicken Chili, or Instant Pot Chicken Tortilla Soup. Craving something with bolder flavors? Try my Instant Pot Butter Chicken or Instant Pot Chicken Fajitas—all full of flavor, and all weeknight-approved.
If you try it, I’d love to hear what you think in the comments below!
RECIPE
Instant Pot Chicken Stew
Equipment
- Instant Pot, 6 quarts or larger
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, patted dry with paper towel
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bacon strips, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, cut into ½ inch pieces
- 1-2 rib celery, cut into ½ inch pieces
- 1 pound baby yellow or red potatoes halved (or whole depending on size)
- 5 cups chicken broth
- 1 can (14 oz) fire roasted diced tomatoes (with juices)
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon flour (for thickening)
Instructions
- Sear the chicken: Press [Sauté] and heat 2 tablespoons of olive oil. Season chicken with salt and pepper, then sear for about 4–5 minutes per side until golden. This adds depth of flavor to the stew. Remove and set aside.
- Cook the bacon: Add diced bacon to the pot and cook until crispy, about 3 minutes. Remove bacon and leave the drippings. This will flavor your base.
- Sauté the aromatics: Add onion and cook for 3–4 minutes, scraping up any brown bits. Stir in garlic and cook for 30 seconds until fragrant. Add carrots and celery, cooking briefly for 2 minutes to start softening them. Press [Cancel] to stop sautéing.
- Deglaze and layer the ingredients: Pour in a splash of chicken broth and scrape the bottom to deglaze fully (this helps prevent the burn warning). Add the remaining broth, fire-roasted tomatoes (with juices), carrots, celery, potatoes, paprika, oregano, thyme, and bay leaves. Return the chicken to the pot, nestling it among the veggies so everything is evenly distributed.
- Pressure cook: Seal the lid and pressure cook on [High] for 8 minutes. Let it naturally release for 5 minutes, then quick release the rest of the pressure.
- Shred and thicken: Remove the chicken, shred it with two forks, and return it to the pot. If you want a thicker stew, remove some of the liquid to a small bowl and whisk in 1 tablespoon flour with 3 tablespoons water until smooth. Press [Sauté] again, stir in the slurry, and simmer for 2–3 minutes until slightly thickened. (Alternatively, mash a few potatoes right in the pot for a rustic thickening.)
- Finish and serve: Taste and adjust seasoning with more salt or pepper. Stir in the remaining 1 tablespoon olive oil for extra richness. Top with crispy bacon and serve hot.
Notes
- Use chicken thighs for extra flavor—they stay juicy under pressure.
- Deglaze well after sautéing to avoid the burn warning.
- Add flour slurry slowly to thicken without clumps. You can also mash some potatoes right into the broth.
- Double-check seasoning after pressure cooking—some flavors mellow out, so a final salt check can make a difference.
- Short on time? Cut chicken into smaller pieces to reduce cook time.
So good! The kids and hubby loved this – very comforting and flavorful on a chilly night. The only slight adjustment made was to use better-than-bouillon in the final step rather than salt/pepper.
Hi Renee, so glad everyone loved it! That’s a great tip, and I love using Better Than Bouillon too. It adds so much more flavor. Thanks for sharing your tweak!
Delicious! Just so you know, the printed recipe doesn’t include all the steps (like adding potatoes).
Thank you so much for catching that, and I’m so glad you liked the recipe! You’re absolutely right, the printed version was missing the step for adding the potatoes (and a couple veggies). I just updated it so it’s all there now. Thanks again for letting me know. I really appreciate it!