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Credit: Photos: Joe Lingeman, Design: Kitchn
Recipe Review

5 Dump Dinner Chicken Stews for the Instant Pot

published Sep 25, 2019
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Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

The Instant Pot is nothing if not versatile. It can make a mean cheesecake and churn out juicy pork chops. Heck, it can even cook two things at once.

As much as we love to experiment with all our Instant Pot has to offer, we also love the gadget for nights when we can’t be bothered to do a single ounce of cooking. The following stews are for those nights. They don’t require any chopping, sautéing, or browning — you’ll simply toss a few ingredients into the Instant Pot and let it do all the work.

Turn to this collection of hearty, balanced stews the next time you’re on a road trip and staying in a hotel room, having your kitchen renovated, or, simply, having a busy Monday.

5 Easy Instant Pot Chicken Stew Recipes

  • The ingredients: Each recipe calls for boneless, skinless chicken thighs, plus four or five other ingredients. Chicken thighs cook quickly in the Instant Pot, and turn out juicy and tender. While you can start with loose vegetables, bagged, washed, and pre-cut vegetables will save you time.
  • The cook time: Each recipe cooks for 24 minutes total (20 minutes to get to pressure, 4 minutes to cook).
  • The Instant Pot: These recipes were tested in a 6-quart Duo, and can be made in any 6-quart or 8-quart Instant Pot or electric pressure cooker.
Credit: Photos: Joe Lingeman, Design: Kitchn

Chicken Salsa Stew with Black Beans

Place 2 cups low-sodium chicken broth and 2/3 of a 12-ounce container fresh salsa in an Instant Pot. Add 1 1/2 pounds boneless, skinless chicken thighs, arranging them in an even layer. Add 1 cup fresh or frozen corn kernels. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. When the cook time is up, quick release the pressure, then turn the pressure cooker off. Add 1 (15-ounce) can drained black beans. Taste and season with salt as needed. Ladle into bowls and top with the remaining salsa. Serve with tortillas or corn chips.

Credit: Photos: Joe Lingeman, Design: Kitchn

Chicken and White Bean Stew with Tomatoes and Kale

Place 1 cup low-sodium chicken broth with 1 (28-ounce) can crushed tomatoes with basil in an Instant Pot. Add 2 slices chopped, uncooked bacon and 1 1/2 pounds boneless, skinless chicken thighs, making sure the chicken is in an even layer and the bacon is submerged in liquid. Layer 1 bunch (8 ounces) torn kale on top of the chicken. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. Quick release the pressure, then turn the pressure cooker off. Stir in 1 (15-ounce) can drained white beans. Serve with cooked macaroni pasta.

Credit: Photos: Joe Lingeman, Design: Kitchn

Old Bay Chicken Stew with Corn and Collard Greens

Place 1 cup low-sodium chicken broth, 1 (28-ounce) can crushed tomatoes, and 1 tablespoon Old Bay seasoning in an Instant Pot. Add 1 1/2 pounds boneless, skinless chicken thighs and arrange in an even layer. Layer 1 bunch (8 ounces) torn collard greens on top of the chicken. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. Quick release the pressure, then turn the pressure cooker off. Stir in 1 cup fresh or frozen corn kernels. Serve with crusty bread or rolls.

Credit: Photos: Joe Lingeman, Design: Kitchn

Coconut Chicken Curry Stew with Veggies

Place 1 cup low-sodium chicken broth with 1 1/2 tablespoons curry powder in an Instant Pot. Add 1 1/2 pounds boneless, skinless chicken thighs and arrange in an even layer. Layer 12 ounces carrot sticks or sliced carrots on top of the chicken. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. Quick release the pressure, then turn the pressure cooker off. Stir in 1 (6-ounce) can coconut cream and 5 ounces baby spinach. Taste and season with salt as needed. Serve over rice.

Credit: Photos: Joe Lingeman, Design: Kitchn

Pesto Chicken Stew with Potatoes and Spinach

Place 2 cups low-sodium chicken broth with 1/3 cup basil pesto in an Instant Pot. Add 1 1/2 pounds boneless, skinless chicken thighs and arrange in an even layer. Layer 1 pound potatoes cut into 1-inch pieces on top of the chicken. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. Quick release the pressure, then turn the pressure cooker off. Stir in 5 ounces baby spinach until wilted. Taste and season with salt as needed.