Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo) 
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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!
What You’ll Need
Boneless skinless chicken breast
Carrots
Potatoes
Celery
Onion
Garlic
Chicken Stock (try my easy homemade version!)
Spices & Herbs: salt, pepper, sage, thyme, basil
How to Make Dairy and Gluten Free Creamy Soup
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.
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.
FAQs for Best Instant Pot Chicken Stew
How do you not overcook chicken breast in the Instant Pot?
The perfect combo of cook time and natural pressure release (NPR) will result in tender, juicy chicken that is not dry or rubbery. For this recipe, 10 minutes of cook time and 10 minutes NPR is the magic formula.
Can I use any kind of potatoes in this chicken stew?
Most varieties of potatoes work well in this recipe. My favorite is Yukon Gold, but baby potatoes, red or russet potatoes are also good choices.
Can you freeze chicken stew?
Yes, absolutely! After the stew has cooled completely, add it to a freezer safe container leaving an inch or two of space at the top. Instant Pot Chicken Stew can be frozen for up to 3-6 months.
For More Instant Pot Soups & Stews, Check Out:
Instant Pot Creamy Chicken & Wild Rice Soup
Instant Pot Loaded Baked Potato Soup
Easy Instant Pot Whole30 Beef Stew
Instant Pot Butternut Squash Parsnip Soup
Instant Pot Curried Cauliflower Soup
Instant Pot Healing Chicken Soup
Did you make this soup and love it too? Leave your rating and review below!
Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo)
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 10 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.
Nutrition
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Vegetarian
Keto Friendly
Dairy Free
48 Comments on “Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo)”
Great food! My family loves this!
Made this for dinner last night and it was awesome. The whole family loved it. Will be keeping this recipe. Thanks you
I followed instructions to a tee and my chicken wasnt cooked. I put two large chicken breast in the pot thawed. There were no instructions to cut chicken until after the 12 minutes of cooking and 10-15 minutes of depressurization. Veggies weren’t cooked through either. I put instapot on manual mode as stated in the instructions. Help!
oh my goodness, BEST SOUP EVER! Love your recipes!
Kenzie, thank you so much!! This is one my favorites too!
This was so delicious!! I made it last night for 5 people and we devoured it. Thanks for sharing the recipe!
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!
Hey Faith, thank you so much! Glad the whole family approved 🙂
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.
Yay! SO happy to hear that, Amy! Thank you 🙂
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.
Hey Melissa, thanks so much!! Glad you both enjoyed it!
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.
Thank you so much! Glad you enjoyed it!
How long should I run the instant pot if I am using frozen chicken breast for this recipe?
Hey Kim – same time, it will just take it longer to come to pressure! 🙂
Can this be made without the immersion blender part?
Sure! Blending a portion of the soup just makes it creamier, but if you like a brothy soup, just skip that part!
This stew takes me back to my mom’s–so savory! It’s truly delicious comfort food and the aroma when it’s cooking….well everyone in my home is drawn to the kitchen, smiling and eager to eat! Yum!
Anne, thank you so much for your kind comments and 5 star rating!! This makes me so happy to hear!
Just made this for my girlfriend, my house smells so good. Absolutely delicious 10/10
Thanks so much! Glad you enjoyed it!
Super easy and delicious.
Yummy! Made the stew in my ninja foodi with a few tweaks! Two thumbs up!!
Unless I am mistaken, stating to cook on “Manual” doesn’t seem like enough info… should the pressure be low or hi?
Great simple recipe.
Added a little bit of flour during blending process to give it a bit more of a thick stock. Turned out excellent. Thanks
It was so delicious. I enjoyed thoroughly. Will make it again. I also like the low calories. Thanks
Thanks, Cherie! Glad you enjoyed the recipe!
Delicious! Pressure cooked for 10 minutes in Ninja Foodi, added half can of tomato sauce (leftover). Otherwise followed recipe!
Really enjoyed this! I’m wondering about the nutrition information, though. How big a serving is this information based on?
This was amazing! Definitely going into my recipe rotation. Thank you!
Made this last night and it was hit even with our picky eaters. So glad we decided to make this. It is tasty, healthy, low cal and simple to make.
Highly recommend
I made this tonight and it turned out great! Thanks so much for the awesome recipe, I will be repeating it this fall/winter!
Didn’t have sage and had to use leaks instead of onions but really great. Will definitely make again. Thanks!
Made this last night using the included stovetop instructions, and it was absolutely delicious! It was quick and easy to make, and just so savory and tasty—a perfect cool weather meal. Thank you so much for the recipe! It’s going to be a part of our regular rotation.
Thank you so much!! Glad you enjoyed it!
Perfect every time. We love to bake bread bowls or a loaf of kindergarten bread to go with this.
Delicious! Fast and easy to make and healthy too. This recipe is a keeper.
So quick and easy! Absolutely delicious! I added oregano.
Super yummy. I substituted a large sweet potato, threw in some corn and green beans instead of celery and tarragon in stead of sage. Oh. And chicken thighs. Always use thighs
Thanks, Bill! I love your suggestions!
Delicious! I didn’t have quite enough potatoes, so I added a sweet potato. I also like a lot of veggies, so I added some frozen mixed veggies after the natural release. The whole family loved it, and I will definitely make again!
For the stovetop version: Do you add the garlic with the onion, carrot, and celery? I don’t see mention of garlic in that version.
Actually used up some leftover chicken to make this and it was so good!!
I’ve made this chicken stew for dinner twice and it turned out perfectly both times. Thanks so much for sharing the recipe!
This chunky, hearty and comforting stew is calling my name. My family is going to love it as much as yours.
I love soup during the winter season! I love that this one is healthy too! Can’t wait to try it!
This is such a wonderfully cozy chicken soup!