This Instant Pot Chicken Stew will be a cool-weather staple. It’s packed with hearty vegetables, beans and lean protein making it a simple well-rounded meal.

Weeknight-friendly soup anyone? If you love a reliable one-pot meal, you’ll be all over this one.
It’s really as simple as tossing everything into the instant pot and letting the thing work magic. This is a comforting dinner that feels like it’s been simmering all day long when actually, it comes together in about 30-40 minutes.
What exactly is a stew?
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 sort-of feels like it is thanks to the power of the pressure cooker feature on the instant pot. It’s also thick and hearty so I thought this title was very fitting.
Besides the weeknight appeal, stews are also one of the best meals for entertaining. Pair this with some warm bread and a salad kit and you have yourself a crowd-pleaser of a meal.
Ingredients
Though recipes for stews vary quite a bit, here’s what you’ll need for this one. Nearly everything on this list is either a pantry staple or a long-lasting vegetable. No fresh herbs required!
- 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. To save time you can also buy this blend pre-chopped and frozen.
- Seasonings & aromatics – fresh garlic, a bay leaf, Italian seasoning and salt/pepper.
- Beans – cannellini beans are mild and add a soft textural component. They also add a creaminess, without the actual cream.
- Vegetables – in addition to the mirepoix, canned fire-roasted tomatoes are a pantry staple that add a pop of color and acidity. I also like to stir in some fresh spinach at the end because I always have extra greens to use up. Kale or arugula would also work great.
- Protein – to keep recipes plant-forward, I tend to halve the amount of animal protein in most recipes. This one only calls for 6 ounces.
- Grain – the small, round shape of Israeli (pearl) couscous is a great addition to soup/stew and the cook time works perfectly here.
- Finishing touch – a squeeze of fresh lemon juice and parmesan cheese really make this pop at the end, but of course this is totally optional.
How do you make chicken stew in the instant pot?
There are two simple steps to using the instant pot to make a soup or stew:
First, use the sauté function to get the mirepoix and aromatics going. The goal isn’t to fully cook all of the vegetables at this point, just slightly soften.
Second, hit the “cancel” button to turn off sauté and add all of the remaining ingredients. After giving it a quick stir, just lock the lid in place and then use the pressure cooker to finish.
Instant Pot FAQs
There can be a steep learning curve for the instant pot, so here are a few common questions and answers in case you feel intimidated by it.
The DUO60 6 Qt 7-in-1 (affiliate link). It’s a good size (the minis can be a bit limiting) and has all of the functions you’ll probably want.
The instant pot cooks much faster. Instead of letting your meal 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, which I prefer.
Most commonly: rice, hard-boiled eggs, sweet potatoes, soups, curries, and sometimes just a big batch of dried beans.
Customize the Ingredients of this Stew
- Chickpeas instead of white beans
- Thinly shredded kale instead of spinach
- Alternate vegetables: shredded cabbage, mushrooms, broccoli or cauliflower
- Farro instead of couscous (or leave out altogether to make this gluten-free)
- Omit the chicken and parmesan to make vegan
Next time you’re craving a quick and healthy dish that really satisfies, give this one a try. I love soups and stews that nourish without skimping on flavor. This one definitely checks both boxes.
More plant-forward weeknight meals:
PrintInstant Pot Chicken Stew
This Instant Pot Chicken Stew will be a cool-weather staple. It’s packed with hearty vegetables, beans and lean protein making it a simple well-rounded meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Entreés
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 Tbsp olive oil
- 3 small carrots, peeled and diced
- 2 celery stalks, sliced
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 6 ounces boneless skinless chicken breast, chopped into small pieces
- 1, 14.5 oz can fire-roasted tomatoes
- 1, 14.5 oz can cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup Israeli (pearl) couscous
- 1 bay leaf
- optional mix-ins: 1/2 cup shredded parmesan cheese, a couple of handfuls fresh baby spinach, juice of one lemon
Instructions
- Press the “sauté” button on instant pot and heat oil.
- 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). Press “cancel” button to turn off the sauté function.
- Pour in tomatoes, beans, broth, couscous and bay leaf, stirring to combine. 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 (if using). Taste and season with additional salt and pepper if needed.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- 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.
- Stovetop directions:
- Sauté the carrots, celery, onions, garlic, salt, Italian seasoning and black pepper in a dutch oven or stock pot over medium low heat.
- Add remaining ingredients (except the optional mix-ins). Simmer for about 15 minutes or until the couscous is done.
- Stir in the spinach, cheese and lemon juice.
Nutrition
- Serving Size: 1.5 cups
- Calories: 287 calories
- Fat: 7 grams
- Carbohydrates: 38 grams
- Fiber: 8 grams
- Protein: 19 grams
This post was originally published in September 2019. The post, recipe and photos were all updated in October 2021.
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Jacob says
So nourishing and easy to make!
Leanne says
Gotta love a soup that has great flavor even though it’s done in record time. Thanks for the star rating!
Kady says
Loved this! It was so quick and easy to make and tasted great! I’m definitely adding it to my regular rotation.