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Instant Pot Chicken Stew

Servings 8 500 ml jars
Prep Time 20 mins
Cook Time 9 mins
Passive Time 2 hrs
Total Time 29 mins


  • 454 g boneless skinless chicken thighs cubed
  • 2 tbsp extra virgin olive oil
  • 1 cup onion chopped
  • 6 cloves garlic minced
  • 4 cup chicken stock Sometimes I replace the chicken stock with 2 cups of frozen turkey drippings and 2 cups of water
  • 4 large carrots chopped
  • 2 cup green beans frozen
  • 2 large russet potatoes medium cubed
  • 4 celery stalks chopped
  • 1 tsp ground sage
  • 1 tsp rosemary
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 6 tbsp cornstarch
  • 1 cup water


Instant Pot Chicken Stew

  • Turn the Instant Pot onto saute. Once hot, add olive oil, onion and garlic. Saute until translucent, about 2 minutes. Do not brown. Press cancel.
  • In the following order, add the chicken stock, carrots, potatoes, celery, frozen green beans, sage, rosemary, parsley, basil, sea salt, black pepper and chicken. 
  • Place lid. Cook at High Pressure for 5 minutes. Natural Release pressure. 
    After 10 minute of NPR, place cold wet dish clothes on the metal parts of the lid to quicken the rest of the natural release process. You will need to re-wet the clothes multiple times.
  • Mix the cornstarch in 1 cup of water. Remove the lid. Turn onto Saute. Once the stew starts to boil, add the cornstarch and water mixture and stir until thick. Press cancel.

Pressure Canning

  • While the Instant Pot is doing its thing, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the jars in the canner. Place the pressure canner on low heat to keep the water and jars hot. Prepare your lids as the pressure is releasing from the Instant Pot.
  • Once the stew is done, empty the water out of jars as the jars as needed. Fill each jar, leaving 3 cm of head space. Use a wooden or plastic utensil to remove any air pockets.
  • Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
  • Following the manufacturer instructions for your pressure canner, process for 60 minutes at 11 pounds, making any necessary adjustments for altitude.
  • When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.


Serve with grilled cheese or your favourite toasted sandwich.
If you choose canning as your storage method, it is extremely important that you pressure can this recipe. Do not water-bath.
Author: Jules Sherred
Calories: 300kcal
Course: Main Dish
Cuisine: Northern European


Nutrition Facts
Instant Pot Chicken Stew
Amount Per Serving
Calories 300 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 57mg19%
Sodium 566mg25%
Potassium 1071mg31%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 8g9%
Protein 18g36%
Vitamin A 7095IU142%
Vitamin C 23.4mg28%
Calcium 91mg9%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.