Instant Pot Tuscan chicken stew is heathy comfort food at it’s best! Full of veggies, with a boost of flavor from fennel seeds, rosemary and balsamic vinegar. Quick and simple to prepare, gluten-free and clean eating.
If this Instant Pot Tuscan chicken stew looks and sounds familiar, that’s because it is! This Slow Cooker Tuscan Chicken Stew is one of my oldest and most popular recipes on Sweet Peas and Saffron.
It was time to adapt it to the Instant Pot, because that means that we can enjoy this delicious chicken stew on weeknights.
As much as I love my slow cooker, chicken recipes are really hard to prep when you work outside the house. 8-10 hour cook times are just not possible. That is one of (many) reasons I am loving my Instant Pot. You can have this Instant Pot Tuscan Chicken Stew on your dinner table in under an hour, and most of this time is completely hands off.
Not only that, but this Tuscan chicken stew can be prepped ahead and stored in the freezer (uncooked), as a freezer Instant Pot recipe. This makes it perfect for expectant mothers, elderly people, or busy families.
Don’t forget to pin this recipe to save it for later!
NEW: looking for Instant Pot Chicken Breast Recipes? Check this post out!
How to cook this Tuscan chicken stew in the Instant Pot
Just like the original recipe, this Tuscan chicken stew recipe can be prepped and portioned out in under 15 minutes.
- chop your veggies- dice up an onion and a tomato, slice some carrots and celery, and cut some baby potatoes in half (depending on their size). Note that if you are freezing, you need to keep your potatoes whole to prevent them from browning and getting a weird texture.
- prep your chicken- you can use either chicken breast and chicken thighs in this stew recipe, however I recommend you cut off any excess fat. A little bit is OK but huge chunks = no. Also, avoid skin-on chicken as this will give you a super fatty stew. I used to cube my thighs but I don’t even bother now. You can shred it after cooking and that way you don’t have to deal with raw chicken!
- herbs & spices- fennel seeds: crush with the side of a knife to help release the flavor. Just toss a whole sprig of rosemary right into the stew. We are going rustic here!
- liquids- I use chicken stock in this recipe as well as a bit of white wine. The wine is optional and may be left out.
- cook! 10 min high pressure with a 10 minute natural pressure release. For chicken breasts you will want to reduce the cook time to 8 minutes. Remember that your pot will take time to come to pressure, around 20 minutes for this recipe. That takes the total cook time to 40 minutes.
- acid and thicken- add a splash of balsamic vinegar to brighten everything up after cooking, and some water + cornstarch to thicken. You can let it sit for a few minutes or you can put on the ‘sautee’ function to thicken. As the stew cools it will thicken even more, so don’t be alarmed if it doesn’t look thick while still steaming hot.
How to store and serve this Instant Pot chicken stew recipe
Can you believe this Instant Pot Tuscan chicken stew actually tastes even better on day 2? It makes for a fabulous lunch the next day.
I love storing this stew in these meal mugs, because you can re-heat them right in the storage container. So convenient for packing stew in your lunch.
Can you freeze chicken stew? Yes, you can, although with this particular recipe, you are going to need to re-heat gently, ie: don’t bring it to an all-out boil. Heating and stirring gently will keep the chicken and veggies intact.
You can also freeze the uncooked recipe as Instant Pot freezer packs. Make sure you keep the potatoes whole, and you can freeze everything for up to 3 months. To cook, thaw completely and cook as directed.
We serve our Instant Pot chicken stew with a chunk of crusty bread, like a focaccia or baguette. Something hardy that you can dunk. This stew is the most perfect thing ever for bread dunking! Think rustic 😉
Tips and equipment for this Instant Pot Tuscan chicken stew:
- I used my 6 quart Instant Pot; this recipe has not been tested in an 8 quart or mini
- make sure you use heavy duty freezer bags if you are going to make freezer packs
- you can swap for boneless skinless chicken breasts but will need to adjust cook time to 8 minutes
- looking for more Instant Pot chicken recipes? Try these Instant Pot Creamy Lemon Chicken Breasts or these Instant Pot Honey Sesame Chicken Breasts
Instant Pot Tuscan Chicken Stew
- 6-8 boneless skinless chicken thighs
- 2 carrots sliced
- 2 celery ribs sliced
- 1 onion diced
- 2 tomatoes diced
- 2 cloves garlic minced
- 12 baby potatoes halved (or left whole)
- 1 3/4 cup chicken stock
- 2 tablespoons white wine (optional)
- 1 teaspoon fennel seeds crushed with the side of a knife
- 1/2 teaspoon salt
- 1 sprig rosemary
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- Add all ingredients not labelled 'after cooking' to the base of a 6 quart Instant Pot.
- Set the valve to 'sealing', then cook on high pressure for 10 minutes.
- When the Instant Pot beeps, allow it to sit for 10 minutes (natural pressure release). After 10 minutes, release the remaining pressure in the pot.
- Stir together the water and cornstarch, then add to the pot with the balsamic vinegar.
- If stew doesn't thicken, set on 'sautee' for 5 or so minutes.
- Serve with crusty bread.
To prep ahead and freeze
- Add all ingredients not labelled 'after cooking' to a gallon sized freezer bag.
- Remove as much air as possible, and freeze flat for up to 3 months.
- To cook, thaw completely before cooking as directed above.