As the leaves begin to change and the air becomes crisp, there’s nothing quite like a warm, hearty meal to come home to. The Instant Pot is my trusty companion for those quick weeknight dinners. I’ve gathered 15 delicious chicken stew recipes that are perfect for busy fall evenings. Picture tender chicken paired with vibrant vegetables in a rich, comforting broth. Which one will become your new family favorite?

Classic Chicken and Vegetable Stew

The Classic Chicken and Vegetable Stew is a comforting and hearty dish that brings warmth to any table.

This Instant Pot version of the timeless recipe allows you to enjoy the rich flavors of tender chicken, fresh vegetables, and aromatic herbs in a fraction of the time usually required. The pressure cooking method not only speeds up the cooking process but also intensifies the flavors, making this stew a perfect choice for busy weeknights or leisurely weekend meals.

This recipe serves 4-6 people and is perfect for family dinners or meal prepping. The combination of chicken, potatoes, carrots, and peas provides a nutritious meal that’s both satisfying and delicious.

With minimal preparation and cooking time, this Instant Pot Chicken and Vegetable Stew is sure to become a staple in your weeknight rotation.

Ingredients:

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 medium potatoes, diced
1 cup frozen peas
4 cups chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions:

Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces and dicing the onion, slicing the carrots, and dicing the potatoes. Mince the garlic and set all the prepped ingredients aside.
Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil and allow it to heat up. Once hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Brown the Chicken: Add the chicken pieces to the Instant Pot. Stir occasionally and allow them to brown slightly on all sides, which should take about 5 minutes. This step helps to lock in the flavors.
Add the Vegetables and Broth: Add the sliced carrots and diced potatoes to the pot. Pour in the chicken broth, making sure the vegetables and chicken are mostly submerged. Add the tomato paste, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir everything together to combine.
Pressure Cook the Stew: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes before carefully moving the valve to ‘Venting’ to release any remaining pressure.
Finish the Stew: Open the lid and add the frozen peas. If you prefer a thicker stew, stir in the cornstarch and water mixture. Set the Instant Pot back to ‘Sauté’ and let the stew simmer for an additional 5 minutes until it slightly thickens and the peas are heated through.
Serve and Enjoy: Remove the bay leaf before serving. Ladle the stew into bowls and enjoy it hot. This stew pairs wonderfully with crusty bread or over a bed of rice for a complete meal.

Extra Tips:

For added depth of flavor, consider deglazing the pot with a splash of white wine after browning the chicken and before adding the vegetables.

This will lift any browned bits from the bottom, infusing the stew with a richer taste. You can also customize the vegetables based on what you have on hand, such as adding celery or mushrooms for additional flavor and texture.

Finally, verify the chicken is cut into uniform pieces for even cooking and always check the seasoning at the end, adjusting salt and pepper as needed before serving.

Creamy Chicken and Mushroom Stew

Creamy Chicken and Mushroom Stew is a comforting and hearty dish that can be effortlessly prepared in an Instant Pot, making it perfect for a weeknight dinner. The combination of tender chicken, earthy mushrooms, and rich cream creates a stew that’s both satisfying and flavorful.

The Instant Pot markedly reduces the cooking time while still allowing all the flavors to meld beautifully, resulting in a dish that tastes like it has been simmered for hours.

This recipe serves 4-6 people and can be customized with your favorite herbs or vegetables. The creamy sauce is thickened with a bit of flour, and the addition of fresh herbs enhances the flavor profile. Serve it with crusty bread or over a bed of rice for a complete meal that your family will love.

Ingredients:

2 pounds boneless, skinless chicken thighs, cut into chunks
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
1 cup frozen peas
2 tablespoons fresh parsley, chopped

Instructions:

1. Sautéing the Ingredients: Set the Instant Pot to the sauté function and add the olive oil. Once hot, add the chopped onion and cook for about 2-3 minutes until translucent.

Add the minced garlic and sliced mushrooms, and continue to sauté for another 2-3 minutes until the mushrooms start to brown.

2. Add the Chicken: Add the chicken chunks to the pot and season with salt, pepper, and dried thyme. Sauté for about 5 minutes until the chicken is lightly browned on all sides.

3. Thicken the Base: Sprinkle the flour over the chicken and mushroom mixture, stirring well to verify the flour is evenly distributed. Cook for another minute to remove the raw flour taste.

4. Pressure Cooking: Pour in the chicken broth and heavy cream, stirring to combine. Secure the lid on the Instant Pot and set it to pressure cook on high for 10 minutes.

5. Release Pressure and Finish: After the cooking time is up, do a quick release of the pressure. Carefully remove the lid, stir in the frozen peas, and let the stew sit for a few minutes until the peas are heated through. Adjust seasoning if necessary.

6. Serving: Garnish with fresh parsley before serving. Serve the stew hot with crusty bread or over rice.

Extra Tips:

For an extra depth of flavor, you can deglaze the pot with a splash of white wine after sautéing the onions and mushrooms before adding the chicken.

If you prefer a thicker stew, you can mix an additional tablespoon of flour with a little cold water and stir it into the stew at the end. Adjust the seasoning according to your taste, and feel free to add other vegetables like carrots or potatoes for added texture and nutrition.

Spicy Chicken and Chorizo Stew

Spicy Chicken and Chorizo Stew is a deliciously hearty dish that brings together the flavors of tender chicken and smoky chorizo sausage, simmered to perfection in an Instant Pot. This stew is perfect for those chilly evenings when you need something warm and satisfying.

The combination of spices and the heat from the chorizo create a rich and robust flavor profile that will have your taste buds dancing. With the convenience of an Instant Pot, this dish isn’t only easy to prepare but also quick to cook, making it an ideal option for a weeknight dinner that doesn’t compromise on taste.

This recipe serves 4-6 people, making it perfect for a family meal or for having leftovers to enjoy the next day. The Instant Pot does all the hard work, slowly cooking the chicken until it’s juicy and tender, and allowing the flavors of the chorizo, vegetables, and spices to meld together beautifully.

Whether you’re a seasoned cook or a beginner in the kitchen, this Spicy Chicken and Chorizo Stew is sure to impress.

Ingredients:

1 pound of boneless, skinless chicken thighs, cut into chunks
8 oz of chorizo sausage, sliced
1 large onion, chopped
3 cloves of garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can (14 oz) of diced tomatoes
2 cups of chicken broth
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon tomato paste
1 cup of frozen peas
Fresh cilantro, chopped (for garnish)

Cooking Instructions:

Prepare the Ingredients: Begin by chopping the onion, mincing the garlic, and cutting the chicken thighs and chorizo into bite-sized pieces. Prepare the bell peppers by removing the seeds and chopping them into chunks.
Sautéing: Set the Instant Pot to the sauté function and heat the olive oil. Add the chopped onion and garlic, and sauté for about 2-3 minutes until the onion becomes translucent.
Add Chorizo and Chicken: Add the chorizo slices to the pot and cook for another 2 minutes. Then, add the chicken chunks to the pot and cook until they’re slightly browned on the outside.
Combine Vegetables and Spices: Stir in the red and yellow bell peppers, diced tomatoes, chicken broth, smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix well to guarantee everything is combined.
Pressure Cook: Secure the lid on the Instant Pot and set it to pressure cook on high for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
Final Touches: Open the lid and stir in the tomato paste and frozen peas. Set the Instant Pot back to sauté mode and let the stew simmer for an additional 5 minutes, stirring occasionally, until the peas are cooked through.
Serve and Garnish: Once the stew is ready, ladle it into bowls and garnish with freshly chopped cilantro before serving.

Extra Tips:

For a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the stew during the final simmering stage.

Adjust the level of cayenne pepper according to your spice preference, or omit it altogether for a milder version. If you prefer a more substantial meal, serve the stew over rice or with crusty bread to soak up the delicious broth.

Lemon Herb Chicken Stew

Lemon Herb Chicken Stew is a delightful and hearty dish that’s perfect for any season. This recipe brings together the bright, zesty flavor of lemon combined with aromatic herbs, creating a deliciously comforting meal. The Instant Pot makes this dish incredibly easy to prepare, allowing you to enjoy a rich, savory stew without spending hours in the kitchen.

The combination of tender chicken, fresh vegetables, and flavorful broth guarantees a satisfying meal that will please the entire family. This recipe serves 4-6 people, making it ideal for a family dinner or for meal prepping for the week ahead. By using an Instant Pot, the cooking time is considerably reduced, while still achieving that slow-cooked taste.

The Lemon Herb Chicken Stew is also versatile, allowing you to adjust the herbs and vegetables to suit your personal preferences or dietary needs. Serve this stew with a side of crusty bread or over a bed of rice for a complete meal.

Ingredients:

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 carrots, sliced
4 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
4 cups chicken broth
1 lemon, juiced and zested
2 cups baby potatoes, halved
1 cup frozen peas
2 tablespoons fresh parsley, chopped

Cooking Instructions:

Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces, and prepare the vegetables by dicing the onion, slicing the carrots and celery, and halving the potatoes.
Sauté the Aromatics: Set your Instant Pot to the sauté function. Add the olive oil and let it heat for a minute. Add the diced onions and garlic, sautéing until the onions are translucent and fragrant.
Brown the Chicken: Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes.
Add Vegetables and Seasonings: Stir in the carrots, celery, thyme, rosemary, and oregano. Mix everything well to confirm the herbs are evenly distributed.
Add Broth and Lemon: Pour in the chicken broth and add the lemon juice and zest. Stir to combine all the ingredients.
Add Potatoes and Cook: Add the baby potatoes on top. Secure the lid on the Instant Pot, set it to ‘Sealing’ mode, and cook on high pressure for 10 minutes.
Release Pressure and Finish: Once the cooking time is up, do a quick release of the pressure. Open the lid carefully, and stir in the frozen peas. Allow the peas to heat through, and then stir in the chopped parsley.
Serve: Taste and adjust the seasoning if necessary. Serve the stew hot, garnished with additional parsley if desired.

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Extra Tips:

For the best flavor, consider using fresh herbs if you have them on hand. They can elevate the taste of the stew considerably. If you prefer a thicker stew, you can mash some of the potatoes after cooking to naturally thicken the broth.

Feel free to substitute chicken breasts for thighs if you prefer leaner meat, but keep in mind that thighs tend to stay juicier. Finally, adjust the lemon according to your taste preference; if you love a more pronounced lemon flavor, add an extra splash of lemon juice before serving.

Thai Coconut Chicken Stew

Thai Coconut Chicken Stew is a delightful fusion of flavors that brings the vibrant essence of Thai cuisine into your kitchen. This dish is perfect for a comforting meal, offering a rich and creamy texture from the coconut milk, combined with the subtle heat of Thai curry paste. The Instant Pot method makes it incredibly simple to prepare, ensuring that the chicken is tender and infused with the aromatic flavors of lemongrass, ginger, and lime.

Whether you’re a fan of Thai food or just exploring new culinary territories, this stew is sure to please your taste buds and warm your heart.

The beauty of this stew lies in its simplicity and versatility. With the Instant Pot, you can have a delicious, hearty meal ready in under an hour, making it perfect for busy weeknights or a relaxed weekend dinner. The sweet and savory balance from ingredients like fish sauce, brown sugar, and fresh vegetables such as bell peppers and spinach, complement the creamy coconut milk, creating a dish that’s both satisfying and soul-soothing.

Serve it over steamed jasmine rice or with crusty bread to soak up the flavorful broth.

Ingredients (Serves 4-6):

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 can (14 ounces) coconut milk
1 cup chicken broth
2 tablespoons fish sauce
2 tablespoons brown sugar
1 stalk lemongrass, cut into 2-inch pieces and smashed
1 red bell pepper, sliced
1 cup baby spinach leaves
Juice of 1 lime
Fresh cilantro, for garnish
Salt and pepper to taste
Optional: Sliced red chili for extra heat

Cooking Instructions:

Prepare the Instant Pot: Begin by setting your Instant Pot to the sauté function. Once it heats up, add the vegetable oil.
Sauté Aromatics: Add the diced onion, and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Cook Chicken: Add the chicken pieces to the pot, and cook until they’re no longer pink on the outside, about 5 minutes.
Add Curry Paste: Stir in the Thai red curry paste, ensuring the chicken is well-coated. This step allows the curry paste to release its flavors.
Combine Liquids: Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce, brown sugar, and lemongrass pieces.
Pressure Cook: Close the Instant Pot lid, set the valve to sealing, and select the Pressure Cook or Manual setting. Set the timer for 10 minutes on high pressure.
Release Pressure: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then perform a quick release to open the lid.
Add Vegetables: Remove the lemongrass pieces, and add the sliced red bell pepper and baby spinach. Stir in the lime juice and adjust the seasoning with salt and pepper as needed. Let it simmer for an additional 5 minutes on sauté mode to soften the vegetables.
Serve: Ladle the stew into bowls, and garnish with fresh cilantro and sliced red chili if desired. Serve hot over jasmine rice or with a side of crusty bread.

Extra Tips:

When cooking Thai Coconut Chicken Stew, it’s crucial to adjust the level of spiciness to your preference. If you enjoy a milder dish, start with less curry paste and gradually add more to taste.

For a thicker stew, you can mix a tablespoon of cornstarch with water and stir it in during the final simmer. Additionally, for an extra depth of flavor, consider adding a few kaffir lime leaves while pressure cooking. They can be removed before serving, leaving behind a subtle citrus aroma.

Tuscan Chicken and White Bean Stew

Tuscan Chicken and White Bean Stew is a hearty, flavorful dish that perfectly captures the essence of Italian cuisine. This stew combines tender chicken with creamy white beans, fresh vegetables, and aromatic herbs, all simmered together to create a rich and satisfying meal. The use of an Instant Pot makes this recipe not only quick but also locks in all the delicious flavors, making it an ideal choice for a busy weeknight dinner.

Whether you’re a seasoned chef or a home cook, this Tuscan-inspired stew will impress your family and friends with its comforting warmth and robust taste.

This recipe serves 4-6 people and is perfect for sharing. The combination of chicken and white beans provides a substantial source of protein, while the addition of vegetables such as carrots, celery, and tomatoes offers a balanced meal that’s both nutritious and delicious.

The distinctive flavors of garlic, rosemary, and thyme bring a touch of Tuscany to your table, making this stew a delightful culinary experience. Follow the steps below to create a delicious Tuscan Chicken and White Bean Stew in your Instant Pot.

Ingredients:

1 ½ pounds boneless, skinless chicken thighs
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 can (15 oz) white beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 teaspoons dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Cooking Instructions:

Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Dice the onion, mince the garlic, slice the carrots, and chop the celery. Rinse and drain the white beans to remove any excess liquid.
Sauté the Vegetables: Set your Instant Pot to the ‘Sauté’ function. Once it’s hot, add the olive oil, followed by the diced onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add the Chicken: Add the chicken pieces to the pot, season with salt and pepper, and cook until they’re lightly browned on all sides. This should take about 5-7 minutes. Stir occasionally to prevent sticking.
Combine the Ingredients: Add the sliced carrots, chopped celery, white beans, and diced tomatoes to the pot. Stir to combine with the chicken and sautéed vegetables.
Season and Add Broth: Sprinkle the dried rosemary and thyme over the mixture. Pour in the chicken broth, ensuring all ingredients are submerged. Stir gently to mix everything together.
Cook the Stew: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
Serve: Carefully remove the lid and stir the stew. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Extra Tips:

For added depth of flavor, consider using bone-in chicken thighs, as they impart more richness to the stew. If you prefer a thicker consistency, you can mash a portion of the beans before adding them to the pot.

Feel free to customize the vegetables based on availability or personal preference; zucchini or spinach would be excellent additions. Finally, pairing this stew with crusty bread or a side salad can make for a complete and satisfying meal.

Mexican Chicken and Corn Stew

Transform your dinner routine with this vibrant and flavorful Mexican Chicken and Corn Stew, made effortlessly in an Instant Pot. This dish combines tender chicken, sweet corn, and a medley of spices to create a hearty stew that warms both the heart and soul.

The Instant Pot not only speeds up the cooking process but also locks in the rich flavors, making it a perfect weeknight meal for busy families or anyone craving a taste of Mexico at home.

This delicious stew is a wonderful way to incorporate fresh ingredients and bold spices into your diet. The combination of chicken, corn, tomatoes, and beans creates a nutrient-dense dish that’s as nourishing as it’s satisfying.

With minimal prep time and the convenience of the Instant Pot, you can have this vibrant stew ready to serve in under an hour, making it an ideal choice for a quick yet wholesome meal. This recipe serves 4-6 people, ensuring there’s plenty to enjoy.

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken thighs, cut into chunks
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
1 cup frozen corn
1 can (15 oz) black beans, drained and rinsed
Salt and pepper to taste
1 lime, juiced
Fresh cilantro, chopped (for garnish)

Instructions:

Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Allow it to heat up for about a minute.
Sauté Aromatics: Add the diced onion to the pot and sauté for about 3 minutes until it becomes translucent. Stir in the minced garlic and continue to sauté for another 30 seconds until fragrant.
Brown the Chicken: Add the chicken thigh chunks to the pot. Season with cumin, smoked paprika, chili powder, salt, and pepper. Stir well to coat the chicken with the spices. Cook for about 5 minutes until the chicken is lightly browned on all sides.
Add Remaining Ingredients: Pour in the diced tomatoes, chicken broth, frozen corn, and black beans. Stir everything together to combine the ingredients evenly.
Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ mode on high for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release.
Finish the Stew: Remove the lid and stir in the lime juice. Taste and adjust seasoning if necessary. Allow the stew to sit for a few minutes to meld the flavors.
Serve: Ladle the stew into bowls and garnish with freshly chopped cilantro. Serve hot with warm tortillas or crusty bread on the side to soak up the delicious broth.

Extra Tips:

For an extra layer of flavor, consider roasting the corn in a skillet before adding it to the stew, giving it a slight char and enhancing its natural sweetness.

If you prefer a spicier stew, add a diced jalapeño or a pinch of cayenne pepper during the sauté step. Leftovers store well in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Enjoy this stew as a standalone dish, or pair it with a fresh avocado salad for a complete meal.

Moroccan Chicken and Apricot Stew

Moroccan Chicken and Apricot Stew is a delightful blend of sweet and savory flavors, capturing the essence of North African cuisine. This dish combines tender chicken with a medley of spices, apricots, and vegetables to create a hearty and comforting meal. The Instant Pot makes it even easier and quicker to prepare, allowing the flavors to meld beautifully in a fraction of the time it would take using traditional methods.

This stew is perfect for those looking to explore new and exciting flavor profiles without spending hours in the kitchen. The combination of cinnamon, cumin, and ginger offers a warm, aromatic base, while the apricots add a touch of sweetness that balances the savory elements. Perfect for a family dinner or a cozy gathering, this Moroccan Chicken and Apricot Stew will quickly become a favorite in your meal rotation.

Ingredients (Serves 4-6):

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 pounds boneless, skinless chicken thighs, cut into chunks
Salt and pepper to taste
1 cup chicken broth
1 can (14 oz) diced tomatoes
1/2 cup dried apricots, chopped
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh cilantro, chopped
Cooked couscous or rice, for serving

Instructions:

Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ setting and add the olive oil. Once the oil is hot, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sauté for an additional minute until fragrant.
Add the Spices: Stir in the ground cumin, cinnamon, ginger, paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly to prevent burning, until the spices are well mixed and aromatic.
Cook the Chicken: Season the chicken chunks with salt and pepper. Add them to the pot and sauté for about 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Add Broth and Tomatoes: Pour in the chicken broth and deglaze the pot by scraping up any browned bits from the bottom. This will add extra flavor to your stew. Add the diced tomatoes, chopped apricots, and chickpeas to the pot.
Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
Garnish and Serve: Open the lid and stir in the fresh cilantro. Taste and adjust seasoning if necessary. Serve the stew over a bed of cooked couscous or rice.

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Extra Tips: For an added depth of flavor, consider toasting the spices in a dry pan before adding them to the sautéed onions and garlic. This will enhance their aroma and taste. If you prefer a thicker stew, you can mash some of the chickpeas before adding them to the pot.

Also, feel free to add more vegetables such as carrots or bell peppers for extra nutrition and color. Adjust the cayenne pepper to your spice preference, or omit it entirely if you prefer a milder dish.

Hearty Chicken and Barley Stew

Hearty Chicken and Barley Stew is a comforting and nutritious dish perfect for cold evenings or when you need a warm, satisfying meal. Prepared using the Instant Pot, this stew combines tender chicken, wholesome barley, and a medley of vegetables to create a savory and filling dish. The use of the Instant Pot not only speeds up the cooking process but also elevates the flavors, allowing the ingredients to meld together beautifully in a shorter amount of time.

This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or gatherings. Packed with protein and fiber, this stew isn’t only delicious but also nourishing. The barley adds a chewy texture and nutty flavor, complementing the tender chicken and savory broth. As the stew simmers in the Instant Pot, the aromas will fill your kitchen, enticing everyone to gather around for a hearty meal.

Ingredients:

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup pearl barley, rinsed
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
2 medium potatoes, peeled and diced
1 cup frozen peas
6 cups chicken broth
2 tablespoons olive oil
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 bay leaf
Fresh parsley, chopped (for garnish)

Instructions:

Sauté the Aromatics: Set the Instant Pot to the ‘Sauté’ function. Add olive oil and let it heat up. Add the chopped onion and garlic, stirring occasionally until the onion becomes translucent, about 3-4 minutes.
Brown the Chicken: Add the chicken pieces to the pot. Season with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5-6 minutes.
Add Vegetables and Barley: Stir in the carrots, celery, and potatoes, followed by the rinsed barley. Cook for another 2 minutes to let the flavors meld.
Incorporate Tomato Paste and Herbs: Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf. Mix well to coat the chicken and vegetables evenly.
Add Broth and Pressure Cook: Pour in the chicken broth, ensuring all ingredients are submerged. Secure the lid and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 15 minutes.
Release Pressure: Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then perform a quick release to let out any remaining pressure.
Add Peas and Final Touches: Open the lid carefully, stir in the frozen peas, and let the heat of the stew cook them through. Adjust seasoning with salt and pepper if needed.
Serve and Enjoy: Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.

Extra Tips:

For a richer flavor, consider browning the chicken in batches to avoid overcrowding the pot, which can lead to steaming rather than browning. If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot and stir them in.

Additionally, this stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it a convenient option for meal prep. Always remember to taste and adjust the seasoning before serving to guarantee the flavors are well balanced.

Ginger Chicken and Sweet Potato Stew

Ginger Chicken and Sweet Potato Stew is a hearty and flavorful dish that’s perfect for those seeking a comforting meal with a twist. This stew combines tender pieces of chicken with the natural sweetness of sweet potatoes and the warming spice of ginger, all cooked to perfection in an Instant Pot. The pressure cooking method not only saves time but also enhances the flavors, guaranteeing that every bite is rich and satisfying. Ideal for a weeknight dinner or a cozy weekend meal, this stew is bound to become a family favorite.

The beauty of this recipe lies in its simplicity and the use of wholesome ingredients that come together effortlessly. The Instant Pot does most of the work, allowing the flavors to meld beautifully while you attend to other tasks. Whether you’re new to pressure cooking or a seasoned pro, this Ginger Chicken and Sweet Potato Stew is straightforward and rewarding to make. Gather your ingredients, follow the step-by-step instructions, and enjoy the delicious aromas that will fill your kitchen.

Ingredients (Serves 4-6):

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 large sweet potatoes, peeled and diced
3 cups chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
1 cup frozen peas
2 tablespoons fresh cilantro, chopped (optional)
Juice of 1 lime

Cooking Instructions:

Prepare the Instant Pot: Turn on the Instant Pot and set it to the ‘Sauté’ function. Add the olive oil and let it heat up for a minute.
Sauté Aromatics: Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Brown the Chicken: Add the chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5 minutes.
Add Sweet Potatoes and Spices: Stir in the diced sweet potatoes, ground cumin, ground coriander, salt, and pepper. Mix well to confirm the spices coat the chicken and sweet potatoes evenly.
Add Broth and Pressure Cook: Pour in the chicken broth, ensuring all ingredients are submerged. Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Switch to the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 10 minutes.
Release Pressure: Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to ‘Venting’ for a quick release.
Add Final Ingredients: Open the lid and stir in the frozen peas. Allow them to heat through in the residual heat for a couple of minutes. Squeeze in the lime juice and stir in the chopped cilantro, if using.
Serve: Taste the stew and adjust seasoning if needed. Serve hot, garnished with additional cilantro and lime wedges if desired.

Extra Tips:

For a thicker stew, you can mash some of the sweet potatoes against the side of the pot after cooking. If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a diced jalapeño along with the onion. This stew stores well and can be kept in the refrigerator for up to 3 days or frozen for up to 3 months, making it a perfect make-ahead meal. Reheat gently on the stove or in the microwave before serving.

Savory Chicken and Lentil Stew

This savory chicken and lentil stew is a hearty, comforting dish perfect for chilly nights or when you need a meal that satisfies both your stomach and your soul. The Instant Pot makes cooking this stew a breeze, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop. Packed with tender chicken, nutrient-rich lentils, and a medley of vegetables, this stew isn’t only delicious but also nutritious, making it a wonderful choice for family dinners.

Lentils add a delightful texture and depth to the stew, complementing the tender chunks of chicken beautifully. The use of aromatic herbs and spices enhances the flavor profile, making each bite a burst of savory goodness. This recipe serves 4-6 people, ideal for a family meal or for making ahead and enjoying throughout the week.

Let’s explore the ingredients and the simple steps to create this delicious Instant Pot chicken and lentil stew.

Ingredients (Serves 4-6):

1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
1 cup dried green or brown lentils, rinsed
1 large onion, diced
2 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Prepare the Ingredients: Start by preparing all your ingredients. Dice the onion, chop the carrots and celery, and mince the garlic. Cut the chicken thighs into bite-sized chunks and rinse the lentils thoroughly under cold water.
Sauté the Vegetables: Set the Instant Pot to the ‘Sauté’ mode and add the olive oil. Once hot, add the onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
Add the Chicken: Add the chicken chunks to the pot. Stir occasionally, allowing the chicken to brown slightly on all sides, which should take about 5 minutes.
Incorporate Spices and Lentils: Stir in the tomato paste, dried thyme, oregano, smoked paprika, salt, and pepper. Mix well to coat the chicken and vegetables. Add the rinsed lentils to the pot, stirring to combine.
Add Broth and Tomatoes: Pour in the chicken broth and the can of diced tomatoes, including the juices. Add the bay leaf. Stir to confirm everything is well mixed and the lentils are submerged in the liquid.
Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the time for 15 minutes on high pressure.
Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release of any remaining pressure.
Serve: Open the lid, remove the bay leaf, and give the stew a good stir. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley.

Extra Tips:

For an even deeper flavor, consider browning the chicken in batches to get a good sear before removing it from the pot to sauté the vegetables. You can then deglaze the pot with a splash of chicken broth to lift any flavorful bits before proceeding with the recipe.

If you prefer a thicker stew, mash some of the lentils against the side of the pot after cooking. Additionally, feel free to customize the vegetables according to what you have on hand or prefer; bell peppers or potatoes would make great additions.

Mediterranean Chicken and Olive Stew

Mediterranean Chicken and Olive Stew is a flavorful and comforting dish that combines tender chicken, briny olives, and fragrant Mediterranean spices. This stew is perfect for a cozy dinner, bringing together a medley of vibrant flavors that are both hearty and satisfying.

Cooking this dish in an Instant Pot makes it a quick and convenient option for busy weeknights while still delivering the depth of flavor you’d expect from hours of simmering. The Instant Pot’s pressure cooking guarantees the chicken is perfectly moist and tender, while the olives and spices infuse every bite with a taste of the Mediterranean.

Ideal for serving 4-6 people, this stew is both a crowd-pleaser and a great way to introduce a variety of Mediterranean flavors to your table. Whether you’re a fan of bold, aromatic dishes or looking to expand your culinary repertoire, this Mediterranean Chicken and Olive Stew is sure to delight.

Now you might want to learn more about this: 12 Lentil Stew Recipes That Are Simple Yet Filling

Serve it with crusty bread or over a bed of fluffy couscous to soak up the savory sauce, and enjoy a meal that’s as nutritious as it’s delicious.

Ingredients:

2 lbs chicken thighs, boneless and skinless
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup Kalamata olives, pitted
1 can (14 oz) diced tomatoes
1 cup chicken broth
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)

Instructions:

Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Allow it to heat up for a minute.
Sauté Vegetables: Add the chopped onion, garlic, red and yellow bell peppers to the pot. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the peppers are softened.
Brown the Chicken: Season the chicken thighs with salt and pepper, then add them to the pot. Sauté for about 5 minutes, turning them occasionally until they’re lightly browned on all sides.
Add Seasonings and Liquids: Stir in the smoked paprika, oregano, and cumin, coating the chicken and vegetables evenly with the spices. Add the diced tomatoes, chicken broth, and olives to the pot, stirring to combine all ingredients thoroughly.
Pressure Cook: Cancel the ‘Sauté’ function. Secure the lid on the Instant Pot with the vent set to ‘Sealing’. Select the ‘Pressure Cook’ function and set the timer for 10 minutes on high pressure.
Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining pressure.
Serve: Open the lid, and give the stew a gentle stir. Taste and adjust seasoning with more salt and pepper if necessary. Ladle the stew into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

Extra Tips:

For an added layer of flavor, you can marinate the chicken in a mixture of olive oil, lemon juice, and spices for a few hours before cooking.

If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water to create a slurry, and stir it into the stew after pressure cooking, then let it simmer for a few minutes on the ‘Sauté’ function until thickened.

This dish can also be adapted for those who prefer white meat by using chicken breasts instead of thighs, though you may need to adjust the cooking time slightly to prevent overcooking.

Southwestern Chicken and Black Bean Stew

Southwestern Chicken and Black Bean Stew is a hearty and flavorful dish that combines tender chicken with the rich, earthy tones of black beans, all spiced up with southwestern flair. This stew is perfect for those who crave a little spice in their meal, offering a warm and comforting bowl that’s ideal for any season.

Whether you’re serving it up for a family dinner or making a batch for meal prep, this recipe is sure to satisfy and bring a taste of the southwest to your table.

Using an Instant Pot to prepare this dish makes it both quick and convenient, preserving the vibrant flavors and ensuring the chicken remains juicy and tender. The pressure cooking process allows the spices to meld perfectly with the chicken and beans, creating a cohesive and delicious stew.

With minimal prep and a short cooking time, you’ll have a nutritious and filling meal ready to enjoy in no time.

Ingredients (Serves 4-6):

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper to taste
1 cup frozen corn
1 tablespoon lime juice
Fresh cilantro for garnish

Cooking Instructions:

Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ mode. Add olive oil and let it heat up. Once hot, add the chopped onion and garlic, sautéing until the onion becomes translucent.
Add the Chicken: Add the bite-sized chicken pieces to the pot. Cook them until they’re lightly browned on all sides. This should take about 5 minutes. Stir occasionally to prevent sticking.
Incorporate Vegetables and Spices: Add the red bell pepper, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the chicken and vegetables in the spices.
Add Liquid and Beans: Pour in the chicken broth, diced tomatoes with green chilies, and black beans. Stir well to combine all ingredients.
Pressure Cook the Stew: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Finish the Stew: After safely opening the Instant Pot, stir in the frozen corn and lime juice. Let the stew sit for a few minutes until the corn is heated through.
Garnish and Serve: Ladle the stew into bowls and garnish with fresh cilantro. Serve hot.

Extra Tips:

For an even deeper flavor, consider marinating the chicken pieces in the spices for 30 minutes before cooking.

If you prefer a thicker stew, you can mash some of the black beans or add a slurry of cornstarch and water to the pot after pressure cooking, then simmer using the ‘Sauté’ mode until it reaches your desired consistency.

Adjust the level of spice by adding or reducing the chili powder according to your taste preferences.

Finally, serve the stew with warm tortillas or crusty bread for a complete meal.

Indian Spiced Chicken and Chickpea Stew

Indian Spiced Chicken and Chickpea Stew is a delightful and hearty dish that combines bold Indian flavors with the convenience of the Instant Pot. This stew is perfect for those who enjoy a little spice and warmth in their meals, making it ideal for cozy dinners or gatherings.

The combination of tender chicken, protein-rich chickpeas, and aromatic spices creates a truly satisfying dish that’s both nutritious and flavorful. Cooking it in the Instant Pot guarantees that the flavors meld beautifully and the chicken becomes deliciously tender in a fraction of the usual cooking time.

This recipe is designed to serve 4-6 people, making it perfect for family meals or leftovers that can be enjoyed the next day. It showcases the versatility of the Instant Pot, allowing you to create a dish that tastes as if it has been simmering all day, but with minimal effort and time.

The addition of spices such as cumin, coriander, and garam masala infuses the stew with authentic Indian flavors, while the chickpeas provide a hearty texture that complements the softness of the chicken.