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Instant Pot Chicken Stew

This Instant Pot Chicken Stew is loaded with chunks of tender meat, onions, carrots, potatoes, celery in a tomato based broth and topped with bacon. It is a quick one-pot meal that's comforting, nourishing and family approved.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Stew
Servings: 6 people
Calories: 352kcal


  • Instant Pot, 6 quarts or larger


  • 3 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, patted dry with paper towel
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 bacon stripes, diced
  • 3 garlic cloves, minced
  • 3 carrots, chopped ⅔ inch thick
  • 1-2 rib celery, chopped ½ inch thick
  • 1 pound baby yellow or red potatoes halved (about 1 ½ inch thick)
  • 5 cups chicken broth
  • 1 14oz can fire roasted diced tomatoes with juices
  • ½ teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon flour


  • Press the [SAUTE] function. Add in 2 tablespoons of olive oil. Season chicken thighs with salt and pepper, then sear until golden, about 4-5 minutes per side. Remove chicken to a plate.
  • Add diced bacon and cook until crispy for 3 minutes. Add more oil if needed so that the bacon doesn't stick to the bottom of the pot. Remove the bacon from the pot but leave the drippings.
  • Add onions; saute for 3-4 minutes scraping up the golden bits on the bottom of the pot. Add garlic and saute for 30 seconds. Press [CANCEL].
  • Deglaze the pot by stirring in chicken broth. Using a rubber spatula, scrape any golden bits stuck to the pot. Stir in the fire roasted tomatoes and it's juice.
  • Add the chicken back into the pot. Add dried parsley, dried oregano, dried thyme, and 2 bay leaves on top. Place the lid on. Press [PRESSURE COOK] (or MANUAL) and cook on high pressure for 8 minutes.
  • When it is done cooking, let it natually release pressure for 5 minutes and then quick release the rest of the pressure. Remove the chicken to a cutting board and shred it. Do not add it back to the pot yet.
  • Stir in shredded chicken. Taste and season with additional salt and pepper, if desired. Garnish with bacon and serve.

To thicken up the stew

  • Method 1: Remove all the ingredients with a slotted spoon and leave just the broth if it looks like it will overcook from additional cooking time. In a small bowl, whisk together 3 tablespoons of water and 3 tablespoons of flour. Press [SAUTE] and set for 2 minutes. Stir in the flour mixture and let it simmer. Add more flour mixture using a 1:1 ratio of water and flour, if desired.
  • Method 2: take some of the potatoes out, mash it up and add it back into the stew. Let the starch from the potatoes act as a thickening agent.

To thin out the stew

  • Stir in additional broth or water


Calories: 352kcal