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. 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.
The Fearless Dining Home loves soups and stews for many reasons. They are full of flavor, easy to make, and can be made in large quantities with minimal effort—leftovers, anyone?
Over the last ten 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.
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.
Allergen Information:
This chicken stew is gluten-free, nut-free, soy-free, egg-free, sugar-free, and oat-free. If you use plant-based butter or oil, this recipe is also dairy-free.
Ingredient Notes:
- 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.
- Garlic – Freshly minced or jarred.
- Vegetables – Use any veggies you and your kids like!
- Butter – Salted or unsalted is fine. If you use salted butter, you may want to adjust how much salt you add.
You will also love my delicious Gluten Free Chicken and Dumplings recipe.
Are you ready to make this family-friendly gluten free chicken stew recipe?
Step-By-Step Photos and 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: 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, 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.
Make a batch of these Gluten Free Cheese Muffins to dip into this chicken stew.
Recipe FAQ:
Yes, that’s great 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.Â
If you decide at the last minute you want to cook something and only have a frozen chicken, you can skip thawing it out. How great is that?!
Always allow the stew to cool down, then place it in a sealed container and refrigerate it. If you store it correctly, it will last 3-4 days. It makes great leftovers and is perfect if you plan your meals in advance.Â
Yes, you can absolutely freeze chicken stew. I prefer to store soups and stews in freezer bags because they take up much 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 to 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.Â
To reheat the soup, place the bags in the fridge the night before. If you find yourself short on time, you can 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.Â
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.
How to make it on the stove:
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 for 30 minutes.
In the end, add the thickener the same way as I described 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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know it’s delicious. Thank you!
Instant Pot Gluten Free Chicken Stew
Ingredients
- 2 raw chicken breasts * see note
- 1 ½ cups carrots chopped
- 2 cups potatoes
- 1 onion
- 2 cloves garlic minced
- 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 ground black pepper
- 3 tablespoons potato starch * see note
Instructions
- 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 â…“ 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.
Notes
- 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 airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Very good stew! Nice flavor and it reheats well.
I am so glad you loved this stew. My son asks me to make it often. Have a great evening.
Really good recipe made this and put it with Trader Joe’s Haven’t Blend. Will try rice next time.
I am really glad you enjoyed the recipe, Michelle. Thank you!
I could totally use a warm bowl of this chicken stew right now! It’s cold here in San Diego!
Come on over Laura 🙂
This is so perfect for cold winter days. And the convenience of the instant pot is so great – frozen chicken or unfrozen – it all works. Great recipe Sandi!
I never remember to defrost meats so the Instant Pot has been a huge hero in our kitchen.
I love the flavor of this chicken stew… and so convenient to make it from frozen chicken.
I am so glad you liked it Sue :-).
This looks so delicious! Bring on the cornbread! *****
I like how you think!