This Instant Pot Chicken Stew is the easiest chicken stew you will ever make. Prep it for 10 minutes, then set it and forget it - and enjoy a flavor packed veggie loaded meal in under 45 minutes.
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If you own an instant pot pressure cooker, you'll want to try this recipe. And if you don't - you will want to get one, now. This chicken stew is so flavor packed you would think it's cooked for hours - but really, it just took you 45 minutes that bowl of comfort food. And thanks to the Instant Pot, you can just set it and forget it.
If you don't have an instant pot and want to try a very similar recipe that's made in the oven instead - check out these Oven Baked Chicken Drumsticks.
Why you will love this recipe
- It's quick - a flavor packed chicken stew all done in under 45 minutes
- It's easy - just a little bit of chopping and then your basically done
- It's hands off, and you can just set it and forget it
- The chicken just falls of the bone without being overcooked
- Great flavor from veggies and spices coming together in a delicious sauce
- A healthy meal loaded with veggies
- A full meal on its own - or serve it with a side of rice or bread
What you need to make it
Ingredient notes & substitutions
- Olive oil can be swapped for a neutral vegetable oil
- Red onion can be switched for shallots or yellow onion
- Chicken drumsticks can be swapped for another type of bone-in chicken, like chicken thighs
- Red bell pepper can be switched for another color
Can I make this with another cut of chicken?
You can use another cut of chicken but I recommend always using a bone-in cut. The reason is that cooking chicken with the bone in adds so much flavor, and it also helps the chicken stay moist and not overcook.
You can use legs, thighs, wings - or even half a chicken cut in smaller pieces. Or add it whole, but add 5-10 minutes to the pressure cooking time.
How to make it
- With the instant pot turned off, pour in olive oil and add chicken legs, sliced red onion and chopped garlic
- Follow with sliced bell pepper and zucchini
- Add sliced mushrooms and chopped tomatoes
- Season with paprika powder, ground cumin, ground black pepper and salt
- Pour in water
- Mix well, then close the instant pot lid tightly. Set it to manual pressure cooking on high pressure, and set the timer to 10 minutes. It will now start to build pressure before the 10 minutes start, this takes 10-20 minutes.
- When the timer is done, let it sit for 10 minutes to release pressure naturally and then release the remaining pressure using the quick release valve
- Serve your chicken stew just as it is, or with a side of rice or bread
Tips & tricks
- Use what you have - you can switch out the vegetables as you like, but I recommend always keeping the tomatoes since they will give you a very nice sauce
- Don't chop the veggies too small or they will just melt into the sauce
- Prep ahead by chopping everything the night before, then just dump everything in the instant pot and have dinner ready in 35 minutes
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze leftovers for up to 3 months
- Don't store the stew with rice or it will become mushy
Recipe FAQ
If your chicken is tough and chewy, it's often because you cooked it too short (or too long, with other cooking methods). It can also be due to using the quick release valve immediately, instead of allowing some of the pressure to release naturally.
To keep chicken from getting rubbery, make sure to follow the recommended cook times. When in doubt, opt for a slightly longer time.
Also, when cooking chicken or other meat, make sure to allow some of the pressure to release naturally. This helps the juicies settle back in and will give the best texture.
Yes, you can cook chicken too long in the Instant Pot. However, if you're cooking bone-in chicken with lots of liquid, as we do here, then you don't need to worry too much about this.
It's the same as with stovetop cooking. A pan seared chicken breast is easy to overcook - it's not as easy with bone-in chicken cooked in a stew or soup.
More quick & easy chicken recipes
Looking for more quick & easy Instant Pot recipes?
- Instant Pot Chicken Soup
- Instant Pot Buffalo Chicken Dip
- Instant Pot Turkey Soup
- Instant Pot Chicken and Potatoes in Tomato Sauce
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Instant Pot Chicken Stew
Print RateIngredients
- 1 tablespoon olive oil
- 8 chicken drumsticks
- 4 garlic cloves peeled and chopped
- 1 red onion sliced thin
- 1 red bell pepper sliced
- ½ zucchini sliced
- 6 white button mushrooms sliced
- 3 tomatoes chopped
- 1 tablespoon paprika powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup water
To serve
- 4 servings boiled rice optional
Instructions
- Place all ingredients in the instant pot and mix well.1 tablespoon olive oil, 8 chicken drumsticks, 4 garlic cloves, 1 red onion, 1 red bell pepper, ½ zucchini, 6 white button mushrooms, 3 tomatoes, 1 tablespoon paprika powder, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 cup water
- Cover tightly with the instant pot lid and set to manual pressure cooking at high pressure for 10 minutes. Make sure the "Keep Warm" setting is turned off. The instant pot will build pressure before the cycle starts, this takes 10-20 minutes.
- When the pressure cooking cycle is done, let it sit for 10 more minutes to release pressure naturally. Then release the remaining pressure using the quick release valve.
- Serve your chicken stew with a side of rice or bread, or just as it is.4 servings boiled rice
Equipment (may contain affiliate links)
Video
Notes
Ingredient Notes & Substitutions
- Olive oil can be swapped for a neutral vegetable oil
- Red onion can be switched for shallots or yellow onion
- Chicken drumsticks can be swapped for another type of bone-in chicken, like chicken thighs
- Red bell pepper can be switched for another color
Tips & tricks
- Use what you have - you can switch out the veggies as you like, but I recommend always keeping the tomatoes since they will give you a very nice sauce
- Don't chop the veggies too small or they will just melt into the sauce
- Prep ahead by chopping everything the night before, then just dump everything in the instant pot * and have dinner ready in 35 minutes
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze leftovers for up to 3 months
- Don't store the stew with rice or it will become mushy
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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