Instant Pot Chicken Stew

This Instant Pot Chicken Stew combines tender shredded chicken thighs, vegetables, and thyme for a simple, warming, delicious dinner that comes together in under an hour!

5 from 33 votes

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Course: Lunch, Main Course, Soup

Cuisine: American

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: bowls

Calories: 378kcal

Equipment

Ingredients

1 ¼ pounds chicken thighs boneless, skinless
2 tablespoons olive oil extra virgin
2 russet potatoes small, or 1 large, cut into 1 inch pieces
2 carrots large, cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
½ onion chopped
4 cloves garlic chopped
1 quart chicken broth
1 teaspoon thyme dried
2 tablespoons flour
kosher salt to taste
black pepper to taste
1 tablespoon red wine vinegar optional, but recommended

Instructions

Turn the instant pot on sauté mode. Let heat for a few minutes. Add the olive oil.
Pat the chicken thighs dry and season will with salt and pepper.
Brown the chicken thighs on both sides. Remove and set aside.
Add the carrots, celery, onion, garlic, potatoes, salt, and thyme.
Add the chicken back to the pot. Add the broth and the flour. Whisk until well combined.
Secure the Instant Pot lid and set to soup mode for 30 minutes.
Use the instant release method to allow the steam to escape.
Carefully remove the chicken from the broth and shred with two forks. Add the chicken back to the broth, stir in the red wine vinegar, taste for seasoning, and serve.

Notes

Stew can be stored for about 3 to 4 days in an airtight container in the fridge.
To freeze, place stew in an airtight container, leaving a little bit of room for it to expand. I like to use gallon storage bags. Stew can be cooled, then frozen for about 3 months.
To reheat from the fridge, reheat the stew on the stovetop over medium-low to medium heat. Bring up to a boil and then down to a simmer.
From frozen, defrost in the fridge overnight, then follow the directions above.
Be sure to let the Instant Pot come up to heat for several minutes before adding the oil, and let the chicken release on its own when flipping.
You can cool down your stew quickly for storage by filling your sink with ice water, transferring your stew to a metal or ceramic bowl, and then placing that container in the ice water, being careful not to let any water in.

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