This Instant Pot Chicken Stew will be a cool-weather dinner staple! It’s packed with colorful vegetables and is extra filling due to the protein and fiber from chicken and beans.
I’ve been meaning to publish this recipe for, oh I don’t know, over a year?! Instant Pot Chicken Stew is a favorite weeknight meal for me because I almost always have several of these ingredients stocked. I also love being able to just toss everything in the Instant Pot, let it do it’s thing, then enjoy a comforting dinner that feels like it’s been simmering all day long. spoiler alert: it hasn’t!
What exactly is a ‘stew’?
The definition of a stew is a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. Even though this dish isn’t technically cooked “slowly”, it’s thicker and heartier than a typical vegetable soup so I thought this title was still fitting.
Besides the weeknight appeal, I couldn’t agree more with this article that stews are also one of the best meals for entertaining. Who doesn’t love the idea of streamlining dinner for company? Genius.
Ingredients for Instant Pot Chicken Stew
Though recipes for stew can vary, here are the basics for this simple Instant Pot chicken stew:
- Mirepoix – the classic mix of carrot/celery/onion makes a great base for soups and stews. Here’s a description of why a mirepoix is important and the purpose it serves. Thanks Martha!
- Seasonings & aromatics – I used fresh garlic, a bay leaf, Italian seasoning and salt/pepper to keep things simple but flavorful.
- Beans – cannellini beans are mild but add a soft textural component. I’ve also used chickpeas and they work great!
- Vegetables – in addition to the mirepoix, canned fire-roasted tomatoes are a pantry staple that add a pop of color and acidity. I also stirred in some fresh spinach at the end because I always have extra greens to use up and this is the perfect use for them. Feel free to swap in your favorite.
- Protein – just a touch of boneless, skinless chicken breast adds some extra protein aka staying power. Beef would also work here!
- Grain – the small, round shape of Israeli couscous is a great addition to soup/stew, but feel free to incorporate whatever you have.
- Finishing flavor – I always try to add something “extra” at the end, like herbs or citrus. A squeeze of fresh lemon juice and shredded parmesan cheese really make this pop!
Instant Pot FAQs
Every time I mention the Instant Pot, I get comments and questions out of curiosity. Here are some of the most common ones:
Which model do you recommend? The DUO60 6 Qt 7-in-1 (affiliate link). It’s a good size and has all of the functions you’ll need.
What makes the Instant Pot different than a slow cooker? It cooks much faster! Instead of letting your dish cook at a low temperature all day (or even for four hours on high), the Instant Pot cooks most things in 30 minutes or less. This means you don’t have to plan ahead like you do with a slow cooker.
What types of recipes do you like to make in the Instant Pot? Most commonly: rice, hard-boiled eggs, large cuts of meat for entertaining, soups/curries, and dried beans. I wrote a post about more creative ways to use the Instant Pot that you might find useful!
Next time you’re in need of healthy dish that really satisfies, give this one a try. It makes great leftovers too so feel free to scale up and enjoy it for lunch early in the week!
You might also like:
- Shortcut Mushroom Ramen Bowls
- Spicy Chickpea Power Bowls with Tzatziki
- Greek Orzo Salad with Lemon Dijon Dressing
Instant Pot Chicken Stew
This Instant Pot Chicken Stew will be a cool-weather staple! It’s packed with vegetables and is extra filling due to the combination of chicken breast, beans and pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Instant Pot
- 1 Tbsp olive oil
- 3 small carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/2 lb boneless skinless chicken breast, chopped
- 1 14.5 oz can fire-roasted tomatoes
- 1 14.5 oz can white beans, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup Israeli couscous
- 1 bay leaf
- 1/2 cup shredded parmesan cheese
- 2 large handfuls of fresh baby spinach
- Juice of one lemon
- Press the “sauté” button on Instant Pot and add oil, heat for about a minute.
- Add carrots, celery, onions, garlic, salt, Italian seasoning and black pepper. Stir and cook 2-3 minutes or until vegetables soften slightly and garlic is fragrant.
- Add chicken breast to the pot (nestle into vegetables).
- Add tomatoes, beans, broth, couscous and bay leaf, stirring to combine. Press “cancel” button to turn off the sauté function. Lock lid into place and make sure the steam valve is closed. Press “manual” and set timer to 5 minutes.
- When cook time is complete, carefully turn steam valve for a quick/manual release (see notes below for tips on this). Once pressure comes down and the silver float valve drops, open the lid and stir in spinach, parmesan cheese, and lemon juice. Taste and season with additional salt and pepper if needed.
- Tips for quick/manual release: place a towel over the valve and use a wooden spoon to turn the valve so you don’t have to get your hand close to it and risk a burn.
- Feel free to omit the Israeli couscous if you don’t have it. I like the extra chew but it’s not necessary!
- One of my favorite parts of this stew is that you can clean out your fridge and add anything that’s on it’s last leg. It’s very forgiving so don’t be afraid to make it your own!
- Serving Size: 2 cups
- Calories: 402 calories
- Fat: 8.5 grams
- Carbohydrates: 54 grams
- Fiber: 11 grams
- Protein: 27 grams
Keywords: instant pot dinners, football food, chicken soup, one dish meals
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