Go Back
+ servings
A bowl of instant pot chicken stew on a sheet pan with fresh herbs and garlic.
Print Recipe
5 from 1 vote

Instant Pot Chicken Stew

Warm savory bone broth filled with fresh veggies, hearty cauliflower rice, tender chicken, and seasoned with herbs and turmeric.  This Healthy Chicken Stew is sure to be your new favorite soup, and can be made in minutes in the pressure cooker.
Prep Time15 minutes
Cook Time3 minutes
Time For Pressure Cooker To Come To Pressure20 minutes
Total Time38 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 144kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 5 ribs celery diced
  • 5 carrots sliced
  • 2 red potatoes diced
  • 2 breasts rotisserie chicken shredded
  • 8.5 ounces frozen cauliflower rice
  • 32 ounces chicken bone broth
  • zest of one lemon
  • juice of one lemon
  • 1 tablespoon dried parsley
  • ½ tablespoon dried oregano
  • 1 teaspoon thyme
  • 1 tablespoon tumeric
  • 1 teaspoon chicken bouillon granules
  • salt and pepper to taste

Instructions

  • Set your pressure cooker to saute.  Add olive oil, onions, and garlic.  Cook until softened and fragrant.
  • Add celery, red potatoes, carrots, rotisserie chicken meat, and frozen cauliflower rice. Pour in chicken bone broth and add lemon zest and lemon juice.
  • Toss in seasoning: parsley, thyme, oregano, salt, pepper, turmeric, and chicken bouillon.  Stir until well combined.
  • Pressure cook for 3 minutes.  Use a quick release to release the pressure.  Serve immediately.

Notes

  • Use homemade chicken bone broth. Our homemade bone broth recipe is so easy and and so delicious to make.
  • Don't skip the lemon! This adds a brightness to the chicken stew really enhancing the flavors.
  • Use quick release! This prevents overcooking your stew.
How Do You Store Chicken Stew?  You want to store this stew in an airtight container in your fridge.  It will keep for about 7 days.  You can also freeze chicken stew in an airtight container for up to 3 months.
Can I Make This Dish On The Stove Top?  Absolutely.  You can make this is a large stock pot and simmer until your veggies are tender - about 20 minutes.

Nutrition

Calories: 144kcal | Carbohydrates: 23g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 227mg | Potassium: 758mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8658IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 2mg