Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo)

Paleo Instant Pot creamy Chicken Stew

Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo) – this simple, rustic creamy chicken stew is irresistible on a cool day.  With chunks of juicy chicken, potatoes, carrots, and celery, this stew is nutritious and family friendly!  Dairy and gluten free, stovetop instructions included.

It’s that time of year when soups and stews are making frequent appearances on our menu.  One thing I love about the fall is that the cooler weather gives me one more excuse to eat soup!  I love soup all year round, but it’s especially comforting and delicious on a chilly day.

This Creamy Herbed Chicken Stew is like comfort in a bowl.  With big chunks of juicy organic chicken, lots of herbs, fresh veggies, and a creamy base, this soup is totally irresistible and so hearty.  And it’s super quick and easy in the Instant Pot, making it a great meal for busy weeknights.  My kids are also huge fans of this stew!

Next to the Instant Pot, one of my favorite kitchen appliances is my immersion blender.  It’s perfect for making creamy blended soups like this chicken stew.  To keep this recipe dairy free and Paleo friendly, I use the immersion blender to puree part of the soup, which makes a nice creamy broth without added dairy or gluten.  Basically, I’m thickening my soup with soup!  I also use this technique in other favorite soup recipes, like this Detox Turmeric Veggie Soup and Creamy Cauliflower Soup.

My Favorite Source of Organic Chicken

I made the switch a while back to organic meats and am so glad I finally did.  The cost deterred me for a long time but I have been totally won over by the taste and quality after trying Butcher Box.  If you’re not familiar with Butcher Box, they are a subscription service that delivers grass-fed beef, organic pastured chicken, and humanely raised pork right to your door.  You can choose from different meat selection boxes or create your own custom box and decide how frequently you want to receive your box.  It comes packed in dry ice and the quality is absolutely amazing!  We have tried several different cuts of meat and loved it all!  Personally, I am huge fan of their chicken, especially in this Instant Pot Chicken Stew.

How to Make Instant Pot Creamy Herbed Chicken Stew

Start by combining all the ingredients in the Instant Pot.

After cooking under pressure for about 12 minutes, remove the chicken and cut into big chunks.

Remove 2 cups of the veggie/broth mixture from the pot and use the immersion blender to puree the mixture until thick and creamy.

Add the thickened soup and chicken back to the pot and stir well.

Instant Pot Chicken Stew Variations

Stir in some frozen green beans or peas after pureeing the soup.

Most varieties of potatoes work well in this recipe.  My favorite is Yukon Gold, but red or russet potatoes are also good choices.

For a shortcut, use a teaspoon or two of my Homemade Poultry Seasoning Blend in place of the dried herbs.

This chicken stew could also be made in the slow cooker.  Add all ingredients to the slow cooker, cook on Low for 5-6 hours, then remove the chicken and puree a portion of the soup as indicated in the instructions below.

For More Instant Pot Soups & Stews, Check Out:

Easy Instant Pot Whole30 Beef Stew

Instant Pot Butternut Squash Parsnip Soup

Easy Instant Pot Pumpkin Soup

Instant Pot Curried Cauliflower Soup

Instant Pot Healing Chicken Soup

Instant Pot Hamburger Soup

 

paleo creamy chicken stew

Instant Pot Creamy Chicken Stew

Did you make this soup and love it too?  Leave your rating and review below!

 

Paleo Instant Pot creamy Chicken Stew

Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo)

Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo) - this super simple creamy chicken stew is irresistible on a cool day. With chunks of juicy chicken, potatoes, carrots, and celery, this stew is nutritious and family friendly! Dairy and gluten free.
5 from 6 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: chicken soup, gluten free, herbs, paleo, pressure cooker, whole30
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 196kcal

Ingredients

  • 3 cups diced peeled potatoes
  • 3 large carrots, cut into chunks
  • 3 large celery stalks, cut into chunks
  • 1 medium onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon ground sage
  • 1 teaspoon thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 1 lb organic chicken breast

Instructions

  • Add ingredients (except chicken) to the Instant Pot.  Stir to combine.
  • Add chicken breast to the pot.  Seal lid and cook on Manual setting for 12 minutes.  When cycle is complete, allow for natural release of pressure, about 10-15 minutes.
  • Open lid and remove chicken breasts.  Chop or shred.
  • Ladle out 2 cups of veggies and broth into a spearate bowl.  Using an immersion hand blender, puree the mixture until thick and smooth. (a blender also works fine for this step)
  • Add chicken and pureed veggies back to the pot and stir well.  Season to taste with salt and pepper and garnish with fresh parsley, if desired.

Stovetop Instructions

  • Heat 1 tablespoon olive oil in a large pot over medium high heat.  Add carrots, celery, and onion.  Cook and stir for 3-4 minutes.  Add broth and herbs and bring to a simmer.  Add chicken and potatoes to the pot and simmer for 15 minutes, until chicken is cooker through.  Remove chicken from the pot and cut into large chunks.  Remove 2 cups of veggies and broth and puree with an immersion blender.  Add the thickened mixture back to the soup along with the chicken.  Stir well and season with salt and pepper.
Calories: 196kcal | Carbohydrates: 21g | Protein: 22g | Fat: 2g | Cholesterol: 48mg | Sodium: 572mg | Potassium: 1046mg | Fiber: 4g | Sugar: 3g | Vitamin A: 123.9% | Vitamin C: 22.3% | Calcium: 7.4% | Iron: 23.7%
Tried this recipe?Mention @tastythin or tag #tastythin!

Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo)

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16 Comments

  • Reply
    Abby
    October 10, 2018 at 10:51 am


    Great food! My family loves this!

  • Reply
    kenzie
    October 30, 2018 at 2:13 pm


    oh my goodness, BEST SOUP EVER! Love your recipes!

    • Reply
      Nikki
      October 31, 2018 at 8:00 am

      Kenzie, thank you so much!! This is one my favorites too!

  • Reply
    Lisa
    November 20, 2018 at 8:36 pm

    This was so delicious!! I made it last night for 5 people and we devoured it. Thanks for sharing the recipe!

  • Reply
    Faith
    December 1, 2018 at 8:47 pm


    This stew was definately a hit with my family of 6. I used our 6 quart instant pot, vidalia onion, Yukon gold potatoes, and doubled the recipe (but still cooked for the recommended time). It came out perfectly, and there were 2-3 servings leftover. My husband and 4 children (ages 12 and under) raved about it.
    Thank you!

    • Reply
      Nikki
      December 2, 2018 at 1:20 am

      Hey Faith, thank you so much! Glad the whole family approved 🙂

  • Reply
    Amy
    January 4, 2019 at 8:15 pm


    Thank you. my husband and I started whole30 the 1st of January. This was very good and I will make it again! It was also my first attempt at the instant pot.

    • Reply
      Nikki
      January 4, 2019 at 11:00 pm

      Yay! SO happy to hear that, Amy! Thank you 🙂

  • Reply
    Melissa
    February 5, 2019 at 9:49 pm


    This is so good! Turned more soupy than I was hoping. I like it that way but my husband doesn’t like soup. He prefers stew.
    Once I added a tablespoon of arrowroot it thickened up a bit and he loved it! He e given said “really good babe!” That is HIGH praise.

    • Reply
      Nikki
      February 7, 2019 at 11:17 am

      Hey Melissa, thanks so much!! Glad you both enjoyed it!

  • Reply
    Smokey
    March 1, 2019 at 11:24 pm


    This was sooooo good. I used chicken thighs since that is what I had. Next time I will cook it a couple minutes less, the potatoes were a bit mushy but that did not affect the taste at all. The chicken was totally done. Plenty of broth to dip the bread in. This is such a keeper. Excellent flavor and very comforting.

    • Reply
      Nikki
      March 2, 2019 at 12:52 am

      Thank you so much! Glad you enjoyed it!

  • Reply
    Kim
    May 2, 2019 at 3:37 pm

    How long should I run the instant pot if I am using frozen chicken breast for this recipe?

    • Reply
      Nikki
      May 2, 2019 at 11:02 pm

      Hey Kim – same time, it will just take it longer to come to pressure! 🙂

  • Reply
    Dawn
    June 10, 2019 at 11:35 am

    Can this be made without the immersion blender part?

    • Reply
      Nikki
      June 10, 2019 at 12:41 pm

      Sure! Blending a portion of the soup just makes it creamier, but if you like a brothy soup, just skip that part!

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