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Instant Pot Italian Chicken Stew

Updated Dec 11, 2020Published Aug 28, 2018 By Julia 14 CommentsThis post may contain affiliate links.

Summary:
This hearty Italian Chicken Stew has tender, shredded chicken accompanied by vegetables like onions, celery, carrots, and tomatoes. Fresh basil, bay leaves, and dried oregano provide additional flavor, and kalamata olives lend a pleasant tartness.
overhead view of italian chicken stew

Italian Chicken Stew

5 from 10 votes
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Prep: 15 mins
Cook: 30 mins
Natural Release: 10 mins
Yield: 4 servings
Calories: 230
Net Carbs: 7.5g

INGREDIENTS

  • 0.75 pound boneless skinless chicken thighs (Note 1)
  • 14-ounce can diced tomatoes
  • 1.5 cups low sodium chicken broth
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup kalamata olives, pitted and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon table salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper

INSTRUCTIONS

  • Sauté Vegetables: Select sauté mode on pressure cooker (Note 2) for medium heat. Add olive oil to coat bottom of pot. When display reads HOT, add onion, celery, and carrot. Stirring occasionally, cook until softened, about 5 minutes.
  • Add Liquids: Add diced tomatoes (including liquid in can), chicken broth, basil, tomato paste, bay leaves, oregano, salt, and pepper to pot, stirring together until tomato paste is dissolved. Turn off sauté mode.
  • Pressure Cook: Add chicken thighs to pot, submerging in liquid. Secure and seal lid. Cook at high pressure for 10 minutes, followed by 10 minute natural release. Manually release remaining pressure.
  • Shred Chicken: Uncover and use tongs to transfer only chicken to plate. Discard bay leaves, if desired. Turn on sauté mode for low heat. As liquid simmers, use 2 forks to shred chicken and return them to pot. Add kalamata olives.
  • Thicken & Serve: Continue simmering until liquid reduces to stew consistency, about 10 minutes, stirring occasionally. Turn off sauté mode, and add salt and pepper as needed. Serve while hot (Note 3).

NUTRITION

Makes 4 Servings
Amount Per Serving (1 cup):
Calories 230 (57% from fat)  
Total Fat 15g 23%
   Saturated Fat 1g 5%
Cholesterol 70mg 23%
Sodium 390mg 16%
Net Carb 7.5g  
Total Carb 10.5g 3%
   Dietary Fiber 3g 12%
   Sugars 5.5g  
Protein 16g  
Vitamin A 71% · Vitamin C 32% · Calcium 4% · Iron 11%

PHOTOS

overhead view of italian chicken stew
italian chicken stew cooking in instant pot
close up view of italian chicken stew
italian chicken stew served in white bowl

NOTES & TIPS

(1) Chicken Thighs. I use fresh boneless and skinless chicken thighs; if yours are frozen, defrost in the refrigerator before using them in this recipe. You can substitute with the same weight of chicken breasts, cutting each breast into 2 to 3 smaller pieces so that they’re about the same size as thighs, and keeping the pressure cooking time the same.
(2) Pressure Cooker / Recipe Yield. I use a 6 quart Instant Pot electric pressure cooker. The stew has a volume of about 1 liter, which is a little over 4 cups. If you’re looking to make more than 4 servings, you can double or triple the recipe. In fact, a 6 quart Instant Pot has a 5 liter maximum capacity. If you change the ingredient amount, you don’t need to modify the pressure cooking time.
(3) Serving. Serve this chicken stew with a fresh Mediterranean salad or a side of mashed turnips. Stew leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated using the microwave or stovetop.
(4) Stew Adjustments. This recipe is pretty forgiving in terms of vegetables. You can easily substitute the onions, celery, and carrots with any leftover ingredients you might already have. Or if you have a favorite ingredient that you love to add to your Italian dishes, you can toss that in at the end.

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Filed Under: Instant Pot, Mains: Poultry, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, basil, bay leaves, carrot, celery, chicken thighs, diced tomatoes, gluten free, instant pot, more10ingredients, olives, onion, oregano, paleo, tomato paste, whole30

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Ashley

Tripled the recipe, leaving out the olives, for 3 adults and 3 kids (ages 10, 7, and 2). It filled the pot almost above max fill line. There were NO leftovers. The older 2 boys went back for seconds and the youngest ate almost his entire bowl. The adults also went back for more. Definite winner in this house. Looking forward to making it again.

Vote Up2Vote Down  Reply
1 year ago
Stephanie at Think Travel Eat

Delicious! I doubled the amount of chicken, and kept all other ingredients and timing the same. So, so, so good!

Vote Up1Vote Down  Reply
10 months ago
Ed

I have made this five times. The taste is amazing, just give me another serving. Leftovers taste as good or better the next day. The Instant pot makes this simple and it feels like it is ready quickly.

While in season, garden tomatoes work great also.

Thanks for sharing this!

Vote Up1Vote Down  Reply
2 years ago
Connie

This was absolutely delicious! I didn’t have the olives, but I added a few quartered potatoes, and added peas at the end. My husband and I loved it. I had a similar recipe from my mom, but it took most of the day to make. This was very similar to her recipe but a snap to make. Thanks for the recipe.

Vote Up0Vote Down  Reply
2 months ago
Linda

Just made this again tonight and loved it! We both had seconds. 😉

Vote Up0Vote Down  Reply
1 year ago
Charles Franks

Julia. What an awesome chicken stew. The flavor is great. I thickened it a little with cornstarch. My wife not really into trying new recipes, this one hit the spot with her. Thanks loads. For Tasha, put in a tablespoon of the brine in the liquid, add that little tang.
I have a big smiley face on this recipe.

Vote Up0Vote Down  Reply
1 year ago
Jenny

I made this last night for dinner and it was fabulous! I had everything on hand but diced tomatoes and fresh basil so I chopped a can of whole peeled tomatoes and used dried basil, I also used boneless, skinless chicken breasts as this is my preference and added more carrots and olives (we love both). I served with garlic toast and my hubby came back for seconds, having two full bowls which meant just enough leftovers for me to have lunch today. I will definitely make a double or even triple batch next time. Our favorite Instant Pot dish yet!

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1 year ago
Ali

Delicious! Thank you for sharing!

Vote Up0Vote Down  Reply
2 years ago
Tasha

Made this last night for a supper this week and we all loved it, hubby and 1 year old included. We omitted the olives because we aren’t big on olives and we also ran out of tomato paste so I subbed tomato soup and it turned out beautifully. Such wonderful flavors for a chilly night and so filling. I did make a double batch so I could have leftovers for lunch. I had some boneless and skinless chicken thighs already chopped in the freezer so we used those from frozen and increased the cooking time to 10 minutes. I simmered quite a while to get it thicker, probably about 30 minutes. Will definitely be making this again. Thanks!!

Vote Up0Vote Down  Reply
2 years ago
Julia

Using frozen chicken thighs likely contributed to the liquid content and hence the long simmering time. Glad you guys enjoyed it, and hope you get a chance to make it again 🙂

Vote Up0Vote Down  Reply
2 years ago
Mihaela

I would like to use bone in chicken breast pieces. For how long should I cook it?

Vote Up0Vote Down  Reply
2 years ago
Jane

My husband ‘hates’ olives in any form except oil. What can be substituted for olives in this recipe?

Vote Up0Vote Down  Reply
2 years ago
Julia

You can substitute with some capers. If capers are also unacceptable to your husband, then I would just omit it entirely without substituting.

Vote Up0Vote Down  Reply
2 years ago
Lisa

Loved this

Vote Up0Vote Down  Reply
2 years ago

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