Instant Pot Chicken Stew with Tender Vegetables

When the weather turns chilly and you want a warm, filling dinner that does not take all day, this Instant Pot Chicken Stew is exactly the kind of recipe to make. It is hearty, comforting, and full of familiar ingredients like tender chicken thighs, carrots, celery, baby potatoes, garlic, onion, and a savory tomato-based broth. Crispy bacon on top adds a smoky finish that makes every bowl feel extra satisfying.

This easy Instant Pot chicken stew tastes like it has been simmering slowly on the stove, but the pressure cooker brings everything together in under an hour. The chicken is seared first for deeper flavor, the bacon is cooked until crisp, and the pot is deglazed so all those browned bits become part of the broth. Fire-roasted tomatoes add richness without needing a long list of extra seasonings.

It is also a practical weeknight dinner. Everything cooks in one pot, the ingredients are simple, and the leftovers reheat well for lunch the next day. You can keep the stew brothy and rustic, or thicken it at the end with a quick flour slurry or by mashing a few potatoes directly into the broth. Either way, it is cozy, family-friendly, and easy to make again and again.

Why You’ll Love This Instant Pot Chicken Stew

• Fast and flavorful – Pressure cooking helps build a rich, comforting stew in much less time.
• Hearty and satisfying – Chicken, potatoes, carrots, celery, and bacon make this a complete meal in a bowl.
• One-pot recipe – Searing, sautéing, pressure cooking, and finishing all happen in the Instant Pot.
• Great for leftovers – The flavor gets even better after resting, and it reheats beautifully.
• Easy to customize – Add peas, mushrooms, or other vegetables you already have on hand.

Ingredients You’ll Need

• Chicken thighs – Boneless, skinless chicken thighs stay juicy and shred easily after pressure cooking. Chicken breasts can be used, but thighs give the stew a richer texture.
• Bacon – Adds smoky flavor and a crispy topping. Cooking it in the pot also creates a flavorful base for the vegetables.
• Onion and garlic – These aromatics build the savory foundation of the stew.
• Carrots, celery, and baby potatoes – Classic stew vegetables that make the dish hearty and balanced.
• Chicken broth – Forms the base of the broth and helps deglaze the pot.
• Fire-roasted diced tomatoes – Add gentle acidity, color, and a deeper tomato flavor.
• Herbs and spices – Paprika, dried oregano, dried thyme, bay leaves, salt, and pepper season the stew simply but well.
• Flour – Optional, for thickening the broth at the end if you prefer a thicker stew.

How to Make Instant Pot Chicken Stew

Please scroll ⬇️ to the recipe card for the full ingredient amounts and detailed instructions.

1. Press [Sauté] on the Instant Pot and heat olive oil. Season the chicken thighs with salt and pepper, then sear them until golden on both sides. Remove the chicken and set it aside.

1. Add the diced bacon and cook until crisp. Remove the bacon, but leave the drippings in the pot for flavor.
2. Add the onion and cook until softened. Stir in the garlic briefly, just until fragrant.
3. Deglaze the pot with chicken broth, scraping the bottom well to loosen the browned bits. This step adds flavor and helps prevent a burn warning.
4. Add the fire-roasted tomatoes with their juices, carrots, celery, potatoes, paprika, oregano, thyme, and bay leaves.

1. Nestle the seared chicken back into the pot. Lock the lid and pressure cook on high for 8 minutes.
2. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
3. Remove the chicken, shred it with two forks, and stir it back into the stew.
4. Taste and adjust the seasoning. Top each serving with crispy bacon and enjoy hot.

How to Thicken the Stew

• Flour slurry: Whisk 1 tablespoon flour with 3 tablespoons water until smooth. Stir it into the stew on [Sauté] and simmer for a few minutes until slightly thickened.
• Mashed potatoes: Mash a few cooked potatoes directly into the pot and stir them back into the broth for a more rustic, natural thickener.

Want It Thinner?

If the stew becomes thicker than you like, stir in a little extra chicken broth or water until it reaches your preferred consistency. Add the liquid gradually so the broth stays flavorful.

What to Serve With Chicken Stew

This Instant Pot chicken stew is filling enough to serve on its own, but it is especially good with warm bread for dipping into the broth. Garlic bread, a crusty baguette, a simple green salad, or green beans all pair nicely with the rich tomato broth and tender vegetables.

Storage & Reheating

• Fridge: Store cooled stew in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Let the stew cool completely before freezing.
• Reheat: Warm on the stovetop or in the microwave until hot. Add a splash of broth or water if the stew has thickened too much.

A Bowl of Comfort

This Instant Pot Chicken Stew is the kind of easy dinner that feels comforting without being complicated. It is warm, savory, hearty, and made with everyday ingredients. The pressure cooker keeps the process simple, while the seared chicken, bacon, vegetables, herbs, and tomato broth give the stew slow-simmered flavor.

Serve it on a cold evening, make it for a busy weeknight, or cook a batch ahead for easy leftovers. However you enjoy it, this chicken stew is a reliable one-pot meal that brings comfort to the table.

RECIPE

Instant Pot Chicken Stew

Quynh Nguyen

This Instant Pot Chicken Stew is cozy, flavorful, and ready in under an hour. Tender chicken thighs, crispy bacon, hearty vegetables, herbs, and fire-roasted tomatoes cook together in a savory broth for an easy one-pot dinner.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 6 people

Calories 273 kcal

Equipment

• Instant Pot, 6 quarts or larger

Ingredients

• 3 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken thighs, patted dry
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 bacon strips, diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, cut into ½-inch pieces
• 1–2 ribs celery, cut into ½-inch pieces
• 1 pound baby yellow or red potatoes, halved or left whole depending on size
• 5 cups chicken broth
• 1 can (14 oz) fire-roasted diced tomatoes, with juices
• ½ teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon flour, for thickening

Instructions

1. Sear the chicken: Press [Sauté] and heat 2 tablespoons olive oil. Season the chicken with salt and pepper, then sear for 4–5 minutes per side until golden. Remove and set aside.
2. Cook the bacon: Add the diced bacon and cook until crisp, about 3 minutes. Remove the bacon and leave the drippings in the pot.
3. Sauté the aromatics: Add the onion and cook for 3–4 minutes. Stir in the garlic and cook for 30 seconds. Add the carrots and celery and cook for 2 minutes. Press [Cancel].
4. Deglaze and add ingredients: Pour in a splash of chicken broth and scrape the bottom of the pot well. Add the remaining broth, tomatoes with juices, potatoes, paprika, oregano, thyme, and bay leaves. Return the chicken to the pot.
5. Pressure cook: Lock the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
6. Shred and thicken: Remove the chicken, shred it with two forks, and return it to the pot. For a thicker stew, whisk 1 tablespoon flour with 3 tablespoons water until smooth. Stir into the stew on [Sauté] and simmer for 2–3 minutes. You can also mash a few potatoes into the broth instead.
7. Finish and serve: Taste and adjust the seasoning. Stir in the remaining 1 tablespoon olive oil for extra richness, top with crispy bacon, and serve hot.

Notes

• Use chicken thighs for the best texture and flavor under pressure.
• Deglaze well after sautéing to help prevent the burn warning.
• Add the flour slurry slowly and stir well to avoid clumps.
• Check the seasoning after cooking, since the broth may need a final pinch of salt or pepper.
• For a rustic stew, mash a few potatoes into the broth instead of using flour.

Nutrition

Calories: 273kcal
Carbohydrates: 23g
Protein: 19g
Fat: 12g
Sodium: 1359mg