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Home Method Instant Pot Instant Pot Chicken Recipes
4.99
/5
27 minutes

Instant Pot Tuscan Chicken Stew

Dairy Free Dairy-Free Gluten Free Gluten Free Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard103 Comments
Posted: 9/1/20 Updated: 1/5/21

This post may contain affiliate links. Please read our disclosure policy.

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 and is gluten-free.

The Instant Pot is great year round, but come fall, we are all about the soups and stews: from Instant Pot carrot ginger soup to chickpea chili, it's an easy hands off way to cook them.

Dunking bread in a bowl of Instant Pot Tuscan Chicken Stew

Instant Pot Tuscan chicken stew is another family favorite! Rustic and full of unique flavor thanks to fennel, rosemary, and a splash of balsamic vinegar, this is the perfect stew to warm you up!

We love serving with a chunk of bread for dunking.

Reasons you’ll ♡ Instant Pot Tuscan chicken stew

  • no sautéing means you can get the ingredients into the Instant Pot quickly
  • it has uniquely delicious flavor thanks to fennel, rosemary and balsamic vinegar
  • you can prep it as a freezer meal

Don't forget to pin this post to save it for later!

ingredients for tuscan chicken stew on cutting board

Ingredient notes

  • chicken thighs- I recommend boneless skinless chicken thighs for this recipe as they will stay nice and juicy while not releasing fat into the stew. You may swap for chicken breast, but do not cook longer than 8 minutes; I might even try 6 minutes.
  • rustic veggies- baby potatoes (halved), celery, carrots, onion, tomatoes and garlic go into this stew, you can keep the cuts larger as they will soften significantly as the stew cooks. If you are looking to add other veggies, stick to hardy ones like butternut squash.
  • cooking liquid- we are using a mixture of chicken stock and white wine; you can leave the wine out if you'd prefer
  • dried fennel seeds- this adds a delicious but subtle layer of anise flavor to the stew that compliments the rosemary and balsamic vinegar so well
  • rosemary- fresh works best for this recipe, but in a pinch you can use dried rosemary. I like to throw the whole sprig in because it's easy to remove after cooking.
  • balsamic vinegar- this stew benefits from the addition of an acid at the end of cooking; this brightens all the flavors up

Cooking Tuscan chicken stew

The beauty of this Instant Pot Tuscan chicken stew recipe is that there is no saute step. This means you can get the recipe into the Instant Pot and ready to cook in under 15 minutes!

To cook the recipe, assemble the chicken, vegetables, chicken stock, wine, fennel seeds, salt and rosemary. Stir to combine, then place the lid on the Instant Pot. Set the steam release handle to the 'sealing' position, then pressure cook on high pressure for 10 minutes.

10 minute natural pressure release

When cooking soups or stews in the Instant Pot, I like to use a 10 minute natural pressure release to avoid liquid spewing through the vent. What this means is that when the cooking cycle is done, we let the Instant Pot sit for 10 minutes. At this point, we can carefully move the steam release handle into the 'venting' position, allowing the remaining pressure to release.

For more information about when to use a quick versus natural pressure release, check out Instant Pot 101.

Thickening the stew

After releasing the pressure, carefully remove the Instant Pot lid, then stir in the balsamic vinegar and a mixture of cornstarch + water (mixed into a slurry).

Select the 'sautee' button on the Instant Pot, and simmer until the stew is thickened to your liking. This should only take 1-2 minutes; if it's still not thickened to your liking, add additional cornstarch slurry.

Instant Pot Chicken Stew before cooking

Storage + Meal Prep

Storage

The thing I really love about Instant Pot Tuscan chicken stew is that it actually tastes even better on day 2! Here's how to store after cooking:

  • Fridge- store cooked stew in an air tight container for up to 4 days
  • Freezer- freeze stew in a glass or plastic freezer jar for up to 3 months
  • Thaw- thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
  • Reheat- heat on medium-low heat in a pot on the stove; stir gently until warmed through

Meal prep

Tuscan chicken stew can be used as a meal prep recipe using two different strategies:

1. Reheat meals

Cook the stew through, then store in the fridge or freezer using directions above. Reheat for easy meals!

2. Freezer packs

This recipe also works great as a freezer to Instant Pot meal. Here's how to do this:

  1. Leave baby potatoes whole when freezing (they get a weird texture otherwise).
  2. Place all ingredients in a gallon sized freezer bag or large meal prep container. You can leave the stock out if the bag/container is quite full.
  3. Freeze for up to 3 months.

To cook:

  1. Thaw completely in the fridge (48 hours).
  2. Dump into the Instant Pot, and cook using the directions in the card.

Check out my favorite freezer containers.

Instant Pot Tuscan Chicken Stew in the pot

FAQ + reader tips

Can I cook this in a slow cooker?

Yes, here is the slow cooker Tuscan chicken stew recipe.

Can I add beef?

I'd recommend checking out this Instant Pot Beef Stew.

Instant Pot models that work

I have successfully cooked this recipe in my 6 quart Instant Pot as well as in my 8 quart Instant Pot. Reader Sara says "For those that have a mini, I was able to get most of the ingredients in!"

Reader ingredient swaps

  • Veggies- Reader Char added green beans; reader KLR added parsnips and turnips; reader Denise added fresh spinach at the end
  • Wine- Readers Char and Morgan swapped the white wine with red wine
  • Potatoes- Reader Chanelle swapped potatoes for sweet potatoes
  • Seasonings- Reader Dave added fresh ground pepper
  • Herbs- Reader KRL added sage leaves; reader Kathy used thyme
  • Extras- Reader Peggy added barley to the stew; reader Denise added a can of kidney beans
  • Chicken- Reader LBT used bone-in chicken thighs with the same cook time

More Instant Pot recipes

  • Instant Pot Lemon Garlic Chicken Thighs
  • Spicy Instant Pot Thai Chicken Curry
  • Instant Pot Taco Meat
  • Perfect + Tender Instant Pot Broccoli
  • 7 Instant Pot Chicken Breast Recipes
  • Fluffy Instant Pot Basmati Rice

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of tuscan chicken stew ingredients in the crockpot

Instant Pot Tuscan Chicken Stew

4.99 from 58 votes
Prep Time: 5 mins
Cook Time: 12 mins
Natural Pressure Release: 10 mins
Total Time: 27 mins
Print Rate
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!
6 servings

Ingredients

  • 6-8 boneless skinless chicken thighs see note 1
  • 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 ¾ cup chicken stock
  • 2 tablespoons white wine (optional)
  • 1 teaspoon fennel seeds crushed with the side of a knife
  • ½ teaspoon salt
  • 1 sprig rosemary

After cooking

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon cornstarch
  • ¼ cup water

Instructions 

  • Add the chicken, carrots, celery, onion, tomatoes, garlic, potatoes, chicken stock, wine, fennel, salt and rosemary to the stainless steel insert of an Instant Pot.
  • Set the steam release handle to the 'sealing' position, place the lid on the Instant Pot and 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, carefully turn the steam release handle to the 'venting' position to release the remaining pressure.
  • Stir together the water and cornstarch, then add to the pot with the balsamic vinegar. 
  • Select the 'sautee' button on the Instant Pot and simmer for 2 or so minutes, until stew is thickened to your liking (see note 2).
  • Serve with crusty bread.

To prep ahead and freeze

  • Add all ingredients not labelled 'after cooking' to a gallon sized freezer bag (see note 3). 
  • Remove as much air as possible, and freeze flat for up to 3 months.
  • To cook, thaw completely before cooking as directed above.

Tips:

1- boneless skinless chicken breasts may be used; adjust the cook time to 8 minutes
2- if at this point the stew is not thickened to your liking, add additional cornstarch slurry to the pot.
3- if prepping freezer packs, do not cut the baby potatoes in half (they will get a weird texture after freezing)
Storage
Fridge– store cooked stew in an air tight container for up to 4 days
Freezer– freeze stew in a glass or plastic freezer jar for up to 3 months
Thaw– thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process. 
Reheat– heat on medium-low heat in a pot on the stove; stir gently until warmed through
 
 

Nutrition Information

Serving: 1/6 of batch, Calories: 316kcal, Carbohydrates: 37g, Protein: 27g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 109mg, Sodium: 433mg, Potassium: 1211mg, Fiber: 5g, Sugar: 6g, Vitamin A: 3825IU, Vitamin C: 38.6mg, Calcium: 56mg, Iron: 2.5mg
Author: Denise Bustard
Course: Dinner
Cuisine: Italian

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Reader Interactions

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Recipe Rating




  1. Christina Marino says

    Posted on 4/4/22 at Posted on 4/4/22

    5 stars
    Added 1/4 tsp pepper, 1 tsp salt.instead of 1/2 tsp, organic chicken stock, a yellow bell pepper, 1 Tbsp oregano, and some allspice. Came out perfect.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 4/5/22 at Posted on 4/5/22

      Hi Christina, thanks for sharing your add-ins, and for taking the time to leave a rating and review! We are so glad you enjoyed it!

      Reply
  2. rita says

    Posted on 3/8/22 at Posted on 3/8/22

    this recipe says cook time is 40 minutes but if follow recipe you only cook it 20 minutes all together. Is that enough time cooking it or am i missing something

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 3/9/22 at Posted on 3/9/22

      Hi Rita, thank you for catching that! We've updated the recipe card to reflect the correct cooking times, as written in the recipe. 🙂 You are not missing anything - 10 minutes on high pressure, followed by a 10 minute natural pressure release, and 2 minutes of sautéeing. I hope this helps!

      Reply
  3. Heather Husmer says

    Posted on 1/13/22 at Posted on 1/13/22

    5 stars
    Man was this easy and tasty! I usually accept that I have to sacrifice one or the other but not with this dish! I am on a mission to find 2 weeks worth of health, easy, 'dump' style family meals so that I can stay sane and not sacrifice my health or my taste-buds and this dish has made the cut! While there was some prep so not really a 'dump' instant pot recipe, the prep really was quite simple and minimal. Thank you for this recipe.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 1/13/22 at Posted on 1/13/22

      Hi Heather, easy + tasty is basically our motto! 🙂 So glad you enjoyed, and thank you so much for the amazing rating and review! Check out our Instant Pot fiesta rice bowls for another dump & go meal + many more in the Instant Pot, Crockpot, and meal prep categories here on the blog. Enjoy!

      Reply
  4. Diana says

    Posted on 9/26/21 at Posted on 9/26/21

    I cannot wait to make this! My husband and I love mushrooms and would like to add them to this recipe. What would your recommendation be?

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 9/27/21 at Posted on 9/27/21

      Hi Diana, we have not texted this stew with mushrooms but it could be yummy! I would suggest adding in maybe ~ 1/2 cup of chopped mushrooms at the same time as adding the rest of the vegetables. If you do try it, would you let us know how it turns out? We hope you enjoy!

      Reply
      • Diana says

        Posted on 9/27/21 at Posted on 9/27/21

        I certainly will! Thank you so much for the recommendation and quick response!

        Reply
  5. Linda Strickland says

    Posted on 5/8/21 at Posted on 5/8/21

    5 stars
    This is an excellent recipe. I didn't have fennel or rosemary this time so added a bay leaf. Added green beans. My husband rated this a 10. Definitely a keeper. Thank you for sharing.

    Reply
  6. Kira says

    Posted on 4/21/21 at Posted on 4/21/21

    5 stars
    We had weird April cold snap her yesterday In Ontario and was looking for something easy and comforting and that I had most of the ingredients for on hand for and came across this recipe and boy am I glad I did. This was a REAL winner - everyone in my house LOVED it. I made a large batch and was happy I did as after sitting in the fridge for 24 hours the leftovers were EVEN BETTER the next day.
    I pretty much followed the recipe as written with these few changes:
    - Didn't have fresh tomatoes so subbed in a drained can of organic heirloom diced tomatoes
    - Added 2 Fresh Bay leaves
    - good amount of pepper
    - put in only 5 mini potatoes (only 2 member of my family like potatoes) and added 3/4 of a can of white kidney beans when thickening for us non potatoes likers.
    - Added some fresh mushroom slices and zucchini
    Such a great share - this will definitely be a new added favorite to our meal rotation .

    Reply
  7. Tomas says

    Posted on 3/28/21 at Posted on 3/28/21

    5 stars
    Very nice recipe. Made a few tweaks which worked very well. Only used 4 thighs but added 100g sliced chorizo. Added 1 fennel bulb sliced instead of the seeds. And added a sprinkle of smoked paprika and mixed peppercorns. Was delicious

    Reply
    • Denise Bustard says

      Posted on 4/19/21 at Posted on 4/19/21

      Hi Tomas! I'm so happy to hear you enjoyed the stew. Thank you for reporting back with your modifications, that's so helpful! And thank you for taking the time to leave a review.

      Reply
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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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