Instant Pot White Wine Chicken Stew

Chicken stew is an easy comfort food that's perfect on a cold winter’s day or anytime you're craving a cozy meal. The chicken thighs are so juicy and flavorful, and combined with the tenderness of the cooked vegetables and touch of sweetness from the dry white wine, it's just perfect.

One thing I love about this stew is that it has just the perfect touch of creaminess by adding just a cup of milk. It's not overly thick or too creamy, but just enough to give the stew a slight creamy consistency. The additions of the white wine and balsamic vinegar really enhance and bring out the flavor of the chicken. You will absolutely love it.

Since we are making it in the instant pot, you can have a delicious stew on your table in just one hour. I have also included instructions for making this stew in the slow cooker and on the stovetop. Use whatever method works for you.

If you love cozy comfort food, then you also must try my Cozy Instant Pot Chicken and Brown Rice Soup or this Creamy Chicken and Cheese Tortellini Soup. My One Pot Smoked Sausage and Potato Cheese Soup also have rave reviews! But if you're looking for a tomato based stew, you have to make my Hearty Venison Stew! You can swap for beef, if preferred.

Why you’ll love my Instant Pot Chicken Stew

• Made in the Instant Pot. One pot meals are great for weeknights or when you're not looking to spend much time in the kitchen. For this recipe, you can even brown the chicken and sauté the vegetables all in the instant pot. There is less clean up and the instant pot guarantees a satisfying meal in just one hour.
• Loaded with vegetables and protein. Take one look at the ingredient list and you can see this is a very filing, hearty meal. There is an abundance of healthy vegetables along with chicken and herbs to make this a very satisfying dish.
• Creamy & cozy. Comfort food at its finest. This stew has so many incredible ingredients that blend so well together. The touch of ground nutmeg and balsamic vinegar add to the cozy feel. The addition of the milk also adds to the coziness while giving it a creamy consistency that is not too thick or rich. 

Crockpot Version

Making chicken stew in the slow cooker is another way to make this delicious dish just a little slower but with the same great taste.

• Sauté chicken and vegetables. Follow the instructions in the recipe card through step 2 to sauté chicken and vegetables, but do this on the stove (or in the Instant Pot if you plan to use the slow cook function).
• Deglaze the pan. Pour the wine into the pot making sure to scrap off the brown bits.
• Transfer to slow cooker. Transfer the contents of the pot to the slow cooker and add the chicken and remaining ingredients into slow cooker, except the peas.
• Cook. Set on high for 4-5 hours or low 7-8 hours. Because the stew cooks for longer in the slow cooker versus the Instant Pot, you may need to add more chicken broth.
• Add the peas. Once the soup has finished cooking, mix in the peas and serve.

Stovetop Version

This stovetop method is another great way to make the stew. It takes more time than the Instant Pot, but less time than a crockpot.

• Sauté chicken and vegetables. Follow the instructions in the recipe card through step 2 to sauté chicken and vegetables, but do this on the stove in a Dutch Oven or big pot.
• Deglaze the pot. Pour the wine into the pot making sure to scrap off the brown bits.
• Cook. Add back the chicken and remaining ingredients to the pot, except the peas. Bring to a boil and reduce heat to low. Cover partially and simmer for 45-60 minutes until the chicken and vegetables are tender and the soup has thickened and reduced.
• Add the peas. Once the soup has finished cooking, mix in the peas and serve.

Frequently Asked Questions

What is the best size instant pot to use for this recipe?

This recipe was made with a 6 qt instant pot.

What is the advantage to cooking stew in a pressure cooker?

The instant pot is a sealed pot that uses heat and steam to cook food quickly. It can reduce the cooking times by 50-70% compared to other methods. This saves quite a bit of time and still produces a flavorful meal.

What is the best type of chicken to use for chicken stew in the instant pot?

For this recipe, I prefer to use chicken thighs! They are so very juicy and cook well under the high pressure of the pressure cooker. They come out so tender and add a lot of flavor to the stew. You absolutely could use chicken breast, but they won't come out quite as tender and juicy as chicken thighs. I recommend tenderizing chicken breasts before cooking. This can be done by using a meat tenderizing mallet to beat and even out the chicken. This ensures the chicken stays juicy and cooks evenly.

How do I make sure my chicken doesn’t dry out in the instant pot?

First, make sure you are using high quality chicken, preferably thighs. The cook time of 10 minutes, the natural pressure release of 10 minutes followed by the quick release seems to be the perfect timing for this recipe to ensure the chicken does not dry out.

Can I use water instead of chicken broth in the instant pot?

You can use water, but it will not be nearly as flavorful as broth. I don't recommend it.

Is chicken stew healthy?

Chicken stew contains all real food ingredients that make it a well-balanced meal. It's loaded with healthy vegetables and lean chicken for protein.

Helpful Tips

• Use good quality chicken. Using good quality chicken thighs will result in much juicier and tender chicken.
• Brown the chicken. By browning the chicken, this adds more flavor back into the stew when deglazing the pot. Don’t skip this step.
• Deglaze the pot. This helps get the brown bits off the bottom to add more flavors back into the stew. It also makes sure nothing burns to the bottom of the pot.
• Cut carrots and potatoes thicker. Make sure to cut the carrots and potatoes into 1” cubes. Keeping them a bit thicker will make sure they don’t turn mushy at the higher temperature.
• Allow for full 10-minute natural pressure release. This guarantees the chicken will be cooked thoroughly, and that it stays tender and juicy. 
• Adjust seasonings to taste. Keep in mind the type of broth you are using and it’s  sodium content. Adjust your seasonings to taste before serving.
• Creamier stew. To make a thicker or creamier stew, use heavy whipping cream or half and half for a richer texture.

Substitutions

• Chicken thighs. Chicken thighs are best for this recipe! They come out incredibly tender and add lots of flavor to the stew! Even if you aren't a big fan of chicken thighs, just give it a try. You won't be disappointed. I find that chicken breasts never come out as tender in the Instant Pot. Note: I like to trim the extra fat from the chicken thighs before cooking.
• White wine. You can substitute more chicken broth or milk, but this will change the flavor slightly.
• Milk. Any milk will work. I like to use whole or 2% but nut milk or even coconut milk will work. Substitute heavy cream or half and half for an even creamier stew.

Storage and Reheating

Refrigerate: Place chicken stew in an airtight container for up to 3-4 days.

Freeze: Make sure stew is completely cooled then place in a freezer safe airtight container or freezer safe Ziplock bag. It should store well for up to 3 months. Thaw overnight in the fridge before warming.

Reheating: You can place smaller portions in the microwave or heat up on stovetop over medium heat, stirring frequently until warm.

To reheat larger portions in the instant pot, here are a few ways to do it.

• Sauté feature. Set to sauté and heat the stew, stirring frequently until warmed.
• Pressure cook. Set the Instant Pot to high pressure and set the time to 1 minute. As the Instant Pot comes to pressure, it will heat up the soup. Once it's done, quick release the pressure.
• Keep warm feature. To slowly reheat the stew, you can set the Instant Pot to the keep warm feature.