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–+ servings
Bowl of chicken stew on a brown table in front of a blue cabinet

Instant Pot Tomato Chicken Stew

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This delicious, light and nutritious stew is an easy dinner any time of the year. Throw all the ingredients into the instant pot and let it do the work for you!
Prep Time:10 minutes
Cook Time:40 minutes
20 minutes
Total Time:1 hour 10 minutes

Equipment

  • Pressure Cooker

Ingredients

  • 1½ pounds chicken breasts (boneless, skinless)
  • 3 cups beef stock
  • 1 can tomato sauce 28 ounce can
  • 1 pound baby carrots
  • 6 medium russet potatoes
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 1 teaspoon Italian Seasoning

Instructions

  • Empty bag of carrots into the Instant Pot.
  • Peel Potatoes and cut into 4 large pieces each and put into Instant Pot.
  • Lay chicken breast (whole - don't cut up!) in Instant Pot on top of veggies.
  • Pour in tomato sauce.
  • Pour in beef broth to just under the fill line on the Instant Pot. That's usually 2ish cups for me. If your instant pot is bigger than that, I'd just add 3 total cups of beef broth.
  • Add in salt, pepper, bay leaf and italian seasoning.
  • Stir all ingredients in the Instant Pot to mix.
  • Put on lid and make sure it's set to sealing on the vent.
  • I use the "stew" option on my Instant Pot and it pressure cooks for around 40 minutes.
  • I let the pressure naturally release for at least 20 minutes after it's finished cooking.
  • Use a wooden spoon to turn the vent from "sealing" to "Venting" to make sure all the pressure is released.
  • Open the Instant Pot and stir ingredients.
  • The chicken has already usually started to fall apart. I just a pair of tongs and just gently pinch the meat and it falls right apart in the Instant Pot with all the other delicious stew.
  • Serve with your favorite bread or crackers. I love a good corn muffin on the side!

Notes

*** Special Equipment - I'm using the "Instant Pot" brand of Instant Pot.
*** You could also easily adapt this recipe to be a slow cooker recipe. I'd cook on low for 8ish hours.

Nutrition

Serving: 1.5cup | Calories: 276kcal | Carbohydrates: 40g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1356mg | Potassium: 1570mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8220IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 3mg
Course: Soup
Cuisine: American
Keyword: Chicken Stew, Instant Pot Chicken Stew, Stew
Servings: 8 servings
Calories: 276kcal
Author: Sarah
Cost: $10