Instant Pot Chicken Stew

This Instant Pot chicken stew is an easy and comforting dish that’s also super healthy. It’s loaded with nutritious veggies and protein from the chicken for a hearty dinner everyone will love.

Few things are as comforting as a bowl of chicken stew! And making chicken stew in the Instant Pot means that you can have a delicious and healthy dinner on the table in just 30 minutes.
This Instant Pot stewed chicken tastes just like something that has been simmering for hours on the stove.
I make it with a mix of lean chicken breast, potatoes and swede, but you can add any other veggies you want.

This healthy chicken stew is perfect on its own since the potatoes make it quite hearty. It also goes down a treat with a chunk of your favourite crusty bread.

Ingredients

1 tablespoon olive oil
1 medium red onion, diced
1 medium carrot, sliced
2-3 celery stalks, diced
2 large garlic cloves, chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
450 g (1 lb) chicken breast, diced
250 g (½ lb) potatoes, cut into cubes
250 g (½ lb) swede, peeled and cut into cubes
500 ml (2 cups) chicken stock
2 bay leaves
2 tablespoons cornflour + 4 tablespoons water (optional)
Fresh parsley, to garnish

Instructions

Start the Instant Pot on “Sauté” and allow it to heat. Add the olive oil and the red onion, carrot and celery stalks. Cook for 4-5 minutes until the veggies are tender.
Add the garlic, rosemary, thyme and salt and pepper and continue to cook for another minute.
Add the chicken breast and cook for 1-2 minutes until sealed. Next, add the potatoes, swede, chicken stock and bay leaves. Turn off the “Sauté” function.
Give everything a good stir and make sure the veggies and chicken are covered in liquid. Add a bit more stock or water if necessary. Don’t add too much liquid, though — the liquid should just cover the veggies.
Place the lid on the Instant Pot and make sure the valve is in the “Sealing” position. Select “High Pressure” for 7 minutes.
When the time is up, allow the Instant Pot to release the pressure naturally for 5 minutes, then perform a quick release.
Open the lid and remove the bay leaves. If you want to thicken the stew, mix 2 tablespoons cornflour with 4 tablespoons water to make a slurry. Stir it in the stew and press “Reduce”. Cook for 1-2 minutes or until the stew has thickened to your likening.
Stir in the fresh parsley, adjust the seasoning and serve with crusty bread or toast.