Instant Pot Recipes

Instant Pot Recipes: Hearty Chicken and Veggie Stew for Quick Weeknight Dinners

A cozy one-pot meal that whips up in your electric pressure cooker in under 45 minutes—perfect for busy weeknight dinners.

Instant Pot Recipes are my saving grace on hectic evenings; this homemade chicken and veggie stew is both delicious and healthy, with minimal cleanup. I stumbled on this combination last fall when the leaves turned gold and I needed something comforting after work, but without the fuss of simmering for hours. According to a 2024 kitchen gadget survey, 82% of home cooks find that an electric pressure cooker shaves off at least 30 minutes per meal. Who doesn’t love a one-pot meal that practically cooks itself?

Why You’ll Love This Recipe—A Top Instant Pot Recipes Pick

• Effortless comfort food in under an hour
• One-pot meal that cuts down on dishes
• Family-friendly flavors everyone will devour
• Lean protein plus veggies for a healthy twist
• Perfect for meal prep or weeknight dinner rush
• Electric Pressure Cooker does the work automatically
• Easy cleanup makes life simpler on busy days
• Delicious, veggie-packed comfort in every spoonful
• Customizable with your favorite spices or seasonal veggies

Ingredients

• 1½ pounds boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil (or avocado oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 1 teaspoon dried thyme (fresh works, too)
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 bay leaf
• 1 cup frozen peas (stir in at end)
• Salt to taste
• Optional garnish: chopped fresh parsley or sliced green onions

Tip: Choose firm carrots and celery—they hold up beautifully under pressure. If you prefer extra richness, swap chicken thighs for bone-in cuts; the marrow adds a silky mouthfeel.

Directions

1. Prep and season: Pat chicken pieces dry, season generously with salt and pepper, then set aside.
2. Sauté aromatics: Select “Sauté†on your Instant Pot, heat oil, add onion and garlic, and stir until fragrant—about 2 minutes (scrape the bottom to prevent a burn notice).
3. Spice it up: Sprinkle in thyme, paprika, and black pepper; stir for 30 seconds so the spices bloom.
4. Add broth and deglaze: Pour in chicken broth, using a wooden spoon to loosen any browned bits—this is where flavor lives.
5. Layer ingredients: Nestle seasoned chicken, carrots, celery, bell pepper, and bay leaf into the liquid.
6. Pressure cook: Lock the lid, set to high pressure for 10 minutes. Your electric pressure cooker will reach full pressure in about 10 minutes.
7. Release and refine: Quick-release the pressure carefully, then open the lid and fish out the bay leaf.
8. Finish and serve: Stir in frozen peas until warm, adjust salt as needed, garnish with parsley or green onions, and ladle into bowls.

Servings & Timing

Makes 6 hearty bowls
Prep Time: 15 minutes
Cook Time: 20 minutes (10 minutes to pressurize, 10 minutes cooking)
Total Time: 35 minutes

Variations

• Swap chicken for cubed tofu and vegetable broth for a vegetarian twist.
• Add diced sweet potatoes for a hint of natural sweetness.
• Stir in a splash of lemon juice and fresh dill for a bright finish.
• Use Italian seasoning and crushed tomatoes for a tomato-based stew.
• Toss in cooked rice after cooking for a one-pot chicken and rice meal.
• Kick up the heat with a pinch of red pepper flakes or chopped jalapeño.

Storage & Reheating

Store cooled stew in airtight containers in the fridge for up to 4 days or freeze for as long as 3 months. To thaw, move frozen portions to the fridge overnight. Reheat gently on the stovetop over medium-low heat or microwave in 1-minute bursts, stirring between intervals. For make-ahead ease, chop veggies and season chicken the night before—just dump and go when you’re ready.

Notes

• If you like a thicker stew, press “Sauté†after cooking and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
• Browning chicken in batches prevents crowding and develops a richer flavor.
• I often forget fresh parsley, so I keep a jar of dried on hand—it adds a nice pop in a pinch.
• Next time, I plan to toss in sliced mushrooms for an extra layer of umami.

FAQs

Q: Can I use frozen chicken?
A: Yes—just increase high-pressure time to 12 minutes, then quick-release.

Q: Is sautéing really necessary?
A: It builds flavor but you can skip it when you need an even quicker weeknight dinner.

Q: My stew is too thin—what now?
A: After cooking, switch to “Sauté†and stir in a cornstarch–water slurry until you reach your desired consistency.

Q: Can I cut veggies smaller or larger?
A: Definitely—smaller pieces cook faster; larger chunks give more texture.

Q: Will dairy break under pressure?
A: Best to add yogurt, cream, or milk after pressure cooking to avoid separation.

Q: How do I make this gluten-free?
A: This recipe is naturally gluten-free—just double-check that your chicken broth label is certified.

Q: Can I double the recipe?
A: You can, but don’t fill your cooker past the “2/3 full†line to allow space for steam.

Q: Any tips for spicier stews?
A: Try adding chipotle powder or a diced habanero pepper during the sauté step.

Conclusion

This Instant Pot Recipes sensation—my chicken and veggie stew—proves that homemade comfort food can be fast, healthy, and family-friendly all at once. Give it a whirl tonight and let me know which variation becomes your new go-to. If you enjoyed this, explore my Creamy Instant Pot Mac and Cheese or Spicy Pressure Cooker Chili next—happy cooking!