ThisInstant 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 meal in under 45 minutes. Loaded with veggies this can be a meal on its own, or serve it with a side of rice or bread.
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
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
Nutritional information is for just the chicken stew, with a serving of rice the totally calorie content is 434 kcal.