Instant Pot Chicken Stew | Healthy, Low Carb, Keto Friendly

Chicken stew served in a white soup bowl.

5 from 4 reviews

This Instant Pot Chicken Stew Recipe is the perfect dinner idea for when you want something hearty and delicious, and you want it quick! And the best part about this recipe is that it's reasonably healthy since it's a low carb keto take on a chicken stew.



2 Pounds (907g) chicken thighs or breasts
1 Tablespoon (15g) olive oil
1 Yellow onion (100g), chopped
2 Bulbs of kohlrabi (225g), cubed
1 Carrot (60g), cut into ½” pieces
2 Ribs of celery (90g), chopped into chunks
1 ⅓ Cups (225g) button mushrooms
¼ Cup (40g) green beans
3 Cloves of garlic (9g), minced
Salt and pepper as needed for the perfect taste
1-2 Bay leaves
A Few sprigs of rosemary
2 Tablespoons (30g) hot sauce
2 Tablespoons (30g) liquid aminos
2 Cups (475mL) chicken broth, or bone broth
⅓ Cup (80mL) heavy cream


1 Teaspoon (around 2g) xanthan gum


  1. Add 1 tbsp olive oil to the Instant Pot and select Saute mode.
  2. Saute chicken skin side down for 5 minutes until nicely browned.
  3. Then season it with salt and pepper and remove to the plate.
  4. Add all veggies into the pot.
  5. Pour chicken broth on top, add hot sauce and liquid aminos.
  6. Place chicken pieces back on top of the veggies.
  7. Add rosemary and bay leaves.
  8. Cook on High pressure for 15 minutes.
  9. Allow the pressure to release naturally for 10 minutes.
  10. After opening the lid stir in heavy cream.
  11. Adjust seasoning to taste.
  12. If you want to thicken the stew add xanthan gum and saute for another 5 -10 minutes.


The "scale recipe" button will not scale the grams, you'll have to do this manually.


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