This Instant Pot chicken stew is a hearty, savory one-pot meal that comes together easily in your pressure cooker or on the stovetop. Loaded with tender chicken, potatoes, carrots and celery, and seasoned with fragrant herbs, this stew is the perfect easy dinner on a busy weeknight!
Select the Saute function and pre-heat the Instant Pot.
Add olive oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
Stir in onions and saute till soft, about 2 minutes. Saute the garlic for about 30 seconds. Press Cancel because the spices will cook in the residual heat.
Add rosemary, thyme, crushed red pepper, black pepper, and salt, stirring until fragrant about 15 to 30 seconds. *
Press Cancel.
Deglaze the Instant Pot with white wine. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.
Once deglazed, add celery, potatoes, mushrooms, carrots, chicken, and broth. Stir to combine.
Add the tomato paste, but don't stir.
Close the lid and pressure cook on High Pressure for 4 minutes.
If you wish to thicken the stew, either heat in Saute mode until reduced or add cornstarch slurry to the stew while stirring constantly and heat through in Saute mode. **
Serve crusty French bread.
Stovetop Instructions
Heat olive oil in a large pot over medium-high heat. Brown the chicken pieces on both sides and set aside. The chicken just needs to brown on the outside, and doesn't need to cook through.
Saute the onions until translucent. Add garlic and saute briefly.
Add rosemary, thyme, crushed red pepper, black pepper, and salt, stirring until fragrant about 15 to 30 seconds.
Add the tomato paste and saute briefly.
Deglaze the bottom of the pan with white wine, stirring to scrape up all the brown bits.
Return the chicken to the pot. Stir in the broth. celery, potatoes, mushrooms, and carrots.
Bring to a boil, stir, reduce heat to medium, and cover.
Simmer the stew for 45 minutes to an hour, stirring occasionally. Cook the chicken until tender and until the vegetables are cooked through. If the stew appears to be too thick, add more broth. You may need to add an extra cup of broth compared to the Instant Pot version of the recipe depending on how much evaporates.
Serve with crusty French bread.
Video
Notes
* If the Instant Pot becomes too hot and the ingredients are burning, turn it off to cool it down and turn back on once cooled. You don’t want to burn the spices! If you need to, add a tablespoon of broth to deglaze the inner pot if you find that the ingredients are browning too quickly.
** Cornstarch slurry is made with equal parts cornstarch and cold water. Combine into a smooth paste. You can use an extra tablespoon of each to thicken further. Add the slurry to the stew gradually while stirring constantly, and heat through till thickened.
Add one can of cooked cannelini beans for an exra dose of protein.
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.