Comforting Instant Pot Gluten Free Chicken Stew is simple to make and tastes delightful. Homemade chicken veggie stew is so creamy, just like an old-fashioned chicken pot pie. A perfect dish to enjoy on a cold night or for an easy lunch.
(*This post is sponsored by Perdue Farms. All delicious opinions are my own.)
It’s just natural that when the cooler weather hits, soups and stews take center stage for many of our meals. I know that most households are the same way.
The Fearless Dining home loves soups and stews for many reasons. They have tons of flavor, are easy to make, and you can make a lot of it with minimal effort...leftovers anyone?
Over the last 10 years, Perdue Farms has transitioned from conventional chicken & turkey production to becoming the #1 supplier in the U.S. for Organic Chicken as well as a leader in premium Beef, Pork, Lamb, Pasture Raised, Grass-fed, Heritage Breed, Antibiotic Free (No Antibiotics Ever), Non-GMO, Ever, Certified Humane, GAP & more.
Why you need to make this:
Imagine hearty potatoes, green beans, carrots, and onions served over a bed of fluffy Jasmine rice and topped with flat-leaf fresh parsley. Seasoned with thyme, garlic, salt, and pepper, this Instant Pot Chicken Stew recipe will win over your pickiest eaters.
This recipe is so quick to make in the Instant Pot. If you love chicken dinners as much as we do, you will want to check out all of my delicious gluten free chicken recipes.
- Chicken breasts - although I use chicken breasts in this recipe, you can use any cut of chicken.
- Potato starch - you can use cornstarch, tapioca starch, or arrowroot starch if you prefer as a thickener.
- Chicken broth - I recommend using low sodium.
- Vegetables - use any veggies you and your kids like!
Are you ready to make this family-friendly gluten free dinner recipe?
Recipe step by step directions:
Step 1: First, to make this gluten free chicken stew is to chop up your onion. Add oil to the Instant Pot and press the sauté button. Add the onion and allow to cook for 5 minutes, stirring often.
Step 2: Add your chopped vegetables and seasonings.
Step 3: Lastly, add the chicken and broth to the Instant Pot. Close and lock the lid and press the Poultry button. When the Instant Pot beeps that it is finished, you can do a quick release.
How to prevent lumps in the stew:
Step 4: When the chicken is done, put some of the hot broth into a small dish and add potato starch.
Mix until the potato starch is melted in and then pour it into the stew. Mix the stew. The potato starch will be able to thicken the stew with no lumps!
Step 5: Remove the whole chicken breasts and put them onto a cutting board. Use a fork and knife to shred the chicken and put it back into the stew.
Expert Tips and Recipe FAQ:
Yes, that’s the great thing about using your Instant Pot to make recipes. You can use fresh uncooked chicken or frozen chicken for your recipes. Frozen chicken is going to take a little bit longer to cook than chicken that has been thawed.
Basically, if you decide at the last minute, you want to cook something and only have a chicken that’s frozen; you can skip thawing it out. How great is that?!
Yes, this Instant Pot chicken stew is very healthy. It’s packed with nutrient-rich foods and just happens to taste amazing too. What is even better, you can add any veggies you like!
Always allow the stew to cool down, then place it in a sealed container and refrigerate it. It will last up to 3-4 days if you have stored it correctly. It makes great leftovers and is perfect if you plan your meals out in advance.
Yes, you can absolutely freeze chicken stew. I prefer to store soups and stews in freezer bags because they take up a lot less space. Fill the freezer bag ⅔ full of soup and remove any excess air. Then lay the bag flat until it’s frozen solid.
This way, you can rearrange the bags, so you have more room after they have frozen. Make sure to label the containers with the name and date, so you know exactly what’s in each bag.
To reheat the soup, place the bags in the fridge night before. If you find yourself short on time, you can also run the bags of soup under cool water, but you need to make sure there aren’t holes in the bag, so it doesn’t leak out.
Warm it up in the microwave or in a saucepan on the stovetop. Once it’s hot, it’s ready to serve.
If you love using your Instant Pot, try this easy gluten free Instant Pot Taco Pasta recipe too!
Can you make this gluten free chicken stew stovetop?
You can easily make this recipe stovetop. Brown the chicken and vegetables with oil in a soup pot. Add broth and seasonings and reduce the heat to simmer. Cook 30 minutes.
In the end, add the thickener the same way as I describe above. Add some of the broth to a cup and add the starch. Pour this mixture back into the stew and mix well. You can also try this easy Gluten Free Chicken Tetrazzini recipe.
More gluten free soup recipes:
- Roasted Acorn Squash Soup With Homemade Croutons
- Quick And Easy Instant Pot Homemade Chicken Soup
- Homemade Chicken Vegetable Soup
- Grandma’s Chicken Soup From Scratch
Instant Pot Gluten Free Chicken Stew
- 2 raw chicken breasts * see note
- 1 ½ cups carrots chopped
- 2 cups potatoes
- 1 onion
- 2 cloves garlic
- 3 ½ cups chicken broth low sodium
- 1 tablespoon avocado oil or light oil
- 2 teaspoons thyme fresh or dried is okay
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons potato starch * see note
- Add the oil and onion to your Instant Pot and press the sauté button to pre-cook the onions a bit.
- Add in the vegetables, spices, broth, and raw chicken to the Instant Pot.
- Close and lock the lid and press the poultry button.
- Allow the Instant Pot to depressurize naturally, or do a quick release if you want to eat the stew quicker.
- In a small bowl, add ⅓ cup of the liquid from the Instant Pot. Add the potato starch and mix well. Pour back into the stew to thicken the juices.
- Enjoy over rice or alone. Top with flat-leaf parsley.
- If you are using a pressure cooker, please follow the settings for your machine. The poultry button on the Instant Pot cooks for 15 minutes.
- You can use any cut of chicken you have on-hand.
- I used potato starch, but you can also use cornstarch, tapioca starch, or arrowroot starch as a thickener.
- Feel free to customize this recipe with any veggies your family loves.
- This stew will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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