How to Make Homemade Chicken Stew in the Instant Pot

Comfort food in a bowl is a great way to start warm during those cold and long winter days. Try our homemade Chicken Stew, made in the Instant Pot.

Not only is this a quick way to make a homemade chicken soup, but it’s full of delicious ingredients, giving you all the comforts of home in a warm bowl. 

How to Make Homemade Chicken Stew in the Instant Pot

What’s not to like about a big steamy bowl of homemade chicken stew?  I have made homemade chicken stew before, but this time I’m preparing it using my Instant Pot. 

Here in Michigan, we have been experiencing a severe cold front.

With negative temps happening the past two weeks, my homemade chicken stew is the perfect thing to warm us up, and it’s a delicious bowl of comfort food. Having an Instant Pot (or maybe two) has been a life-saver.

There are so many ways to use the Instant Pot, and we’ve shared a few of those hacks over here.

But back to the Chicken Stew. First, I prepared a cup of long-grained rice, that’s 12-minutes in the Instant Pot, and done.

I set the rice aside and rinsed out the pot and dried it. I selected the saute option and added a little bit of extra virgin olive oil.

When the oil was hot, I added six seasoned drumsticks and added a pinch of sea salt and freshly cracked black peppercorns.

Well-seasoned chicken drumsticks are browned in extra virgin olive oil and butter… and so the stew begins.

After the drumsticks were browned on all sides, I added the chicken stock, parsnips, carrots, onions, and more seasoning.

I secured the lid and pressed the Meat|Stew function.

After the time elapsed, I made sure I vented the Instant Pot and kept away from the escaping steam while it depressurized.

I removed the lid and stirred in the rice and just like that dinner is served! Nothing like a hot, hearty stew to keep you warm during the cold winter months.

This is the perfect kind of comfort food.

Our supporting cast of McCormick flavors. Black peppercorns, sea salt, garlic herb black pepper with sea salt, and Old Bay seasoning.

Rich flavor is the backbone of any stew worth its salt. Good in, good out. Seems like a no-brainer to me.

I used two bulbs of garlic, all diced up and tossed into the mix. This hearty chicken stew is built on savory flavors galore.

And an important part of cooking often involves dicing, chopping, and mincing.

Fresh sprigs of rosemary make this stew light and herbaceous.

Making a full-bodied and deeply flavorful stew in the Instant Pot is ever so easy and convenient. We love our Instant Pot!

Adding the pre-prepared long-grain rice is the perfect addition that elevates this delicious stew.

A scattering of chopped flat-leaf parsley is a wonderful finishing touch because its earthy flavor lends both a fragrant and visual appeal.

I don’t know about you, but I want another bowl filled to the brim with this wonderful goodness! Don’t worry I’ll share!

Can you say, ” Loving spoonful?”

So easy, and more importantly, so good!

How to make Chicken Stew in the Instant Pot 

Ingredients:

• 6 chicken drumsticks
• 4 tablespoons extra-virgin olive oil, divided
• 2 bulbs of garlic, minced
• 1 medium sweet onion, chopped
• 2 medium carrots, cut into rounds
• 1 large parsnip root, cubed
• Two 32-ounce containers of chicken stock
• 2 tablespoons Old Bay Seasoning
• 2 tablespoons McCormick Garlic Black Pepper with Sea Salt Seasoning
• McCormick Sea Salt, to taste
• McCormick Black Peppercorns, to taste

* for the chicken drumsticks I used:

• 1 1/2 tablespoons Old Bay Seasoning
• 1 tablespoon McCormick Black Peppercorns
• 2 tablespoons McCormick Garlic Black Pepper with Sea Salt Seasoning

Directions:

1. Rinse and pat dry six (6) chicken drumsticks, place them in a large bowl and liberally season them with freshly cracked black peppercorns, Old Bay seasoning, and McCormick Garlic Black Pepper with Sea Salt.
2. Press the Sauté button on the Instant Pot and add two (2) tablespoons of extra virgin olive oil.
3. When the oil is hot add the drumsticks a few at a time and brown evenly. Remove browned drumsticks and a few more, continue until all of the drumsticks are browned.
4. Place all of the drumsticks back into the Instant Pot and add two 32 ounce containers of chicken stock, carrots, parsnips, onions, garlic, two fresh sprigs of rosemary, and the remaining extra virgin olive oil.
5. Secure and lock the Instant Pot lid into place. Select the Meat|Stew setting and make sure the vent is switched to the closed position. Cook until the timer sounds.
6. Vent the Instant Pot and unlock then remove the lid.
7. Spoon the rice into the pot and allow the stew to steep for ten (10) minutes.
8. Ladle the chicken stew in individual serving bowls and top each bowl with freshly minced flat-leaf parsley.
9. Serve.

Don’t have an Instant Pot? Find one on sale right now! Go HERE 

Have an Instant Pot? Here are five more Instant Pot recipes to try out:

Instant Pot Pork with Black Eyed Peas + Veggie Bowl

Instant Pot Recipe | Chicken Tortilla Soup with Tortilla Croutons

Potato + Kale Instant Pot Soup

{instant pot recipe} Oxtails with Vegetables + Jasmine Rice

Instant Pot Recipe: Sausage Cacciatore

How to Make Homemade Chicken Stew in the Instant Pot

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Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• 6 chicken drumsticks
• 4 tablespoons extra-virgin olive oil divided
• 2 bulbs of garlic minced
• 1 medium sweet onion chopped
• 2 medium carrots cut into rounds
• 1 large parsnip root cubed
• Two 32-ounce containers of chicken stock
• 2 tablespoons Old Bay Seasoning
• 2 tablespoons McCormick Garlic Black Pepper with Sea Salt Seasoning
• McCormick Sea Salt to taste
• McCormick Black Peppercorns to taste
• * for the chicken drumsticks I used:
• 1 1/2 tablespoons Old Bay Seasoning
• 1 tablespoon McCormick Black Peppercorns
• 2 tablespoons McCormick Garlic Black Pepper with Sea Salt Seasoning

Instructions

Directions:

• Rinse and pat dry six (6) chicken drumsticks, place them in a large bowl and liberally season them with freshly cracked black peppercorns, Old Bay seasoning, and McCormick Garlic Black Pepper with Sea Salt.
• Press the Sauté button on the Instant Pot and add two (2) tablespoons of extra virgin olive oil.
• When the oil is hot, add the drumsticks a few at a time and brown them evenly. Remove browned drumsticks and a few more, continue until all of the drumsticks are browned.
• Place all of the drumsticks back into the Instant Pot and add two 32 ounce containers of chicken stock, carrots, parsnips, onions, garlic, two fresh sprigs of rosemary, and the remaining extra virgin olive oil.
• Secure and lock the Instant Pot lid into place. Select the Meat|Stew setting and ensure the vent is switched to the closed position. Cook until the timer sounds.
• Vent the Instant Pot and unlock, then remove the lid.
• Spoon the rice into the pot and allow the stew to steep for ten (10) minutes.
• Ladle the chicken stew in individual serving bowls and top each bowl with freshly minced flat-leaf parsley.
• Serve.

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