Instant Pot Chicken Stew

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5 from 2 reviews

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. 

  • Author: Leanne Ray, MS, RDN
  • 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


  • 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 


  1. Press the “sauté” button on instant pot and heat oil. 
  2. 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. 
  3. Add chicken breast to the pot (nestle into vegetables). Press “cancel” button to turn off the sauté function. 
  4. 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. 
  5. 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. 



  • 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.