Instant Pot Tuscan Chicken Stew
Instant Pot Tuscan Chicken Stew is such a comforting bowl of stew. Bursting with spices, vegetables, and tender pieces of chicken in every bite. The Instant Pot gives this Tuscan chicken stew that slow and simmered taste, in a fraction of the time. If you are on the hunt for fast, easy, and comforting this chicken stew is yours!
We love stews all year round. Something about a big bowl of soup or stew just hits the spot. The Tuscan flair of seasonings and spices really hits the spot for me. I made this the other night and my family went nuts.
Instant Pot Tuscan Chicken Stew
I love to create recipes that are easy for me, but enjoyable for the family. This recipe right here does all of that. If you love a soup that will win over a crowd, try it. I have even made it for family gatherings and my whole family loved it. Tuscan chicken stew is easy, and tasty.
Keep reading till you get to the recipe card for the easiest dump and go Instant Pot freezer directions.
What Type of Chicken Do You Use For Tuscan Chicken Stew
I used shredded chicken for my recipe. Or if you want to feel free to opt for diced. You just want the chicken to be bite-size pieces. That way you can enjoy pieces of chicken in each bite.
Is Tuscan Chicken Stew Freezer Friendly
Yes! I share how to make this recipe fresh, freeze it to reheat later for meal prepping, and more. This recipe is incredible, and I love being able to prep ahead for those busy nights when I know I don’t have any time to cook. I literally dump and cook and I am set, and it took minutes to prep. Stir and serve.
What Type of Beans Do I Use In Tuscan Chicken Stew
I reached for a white bean. Now, you can buy any white bean that you enjoy. I generally reach for a white navy bean. I love the texture and taste in this stew. A great Northern Bean would be another good option for this recipe.
How Do You Thicken Tuscan Chicken Stew
I use cornstarch and water slurry. After it cooks you mix it together with a little Balsalmic vinegar for added flavor, and you stir it in. It will add in flavor from the vinegar. The cornstarch and water will give it a creamier texture without affecting the flavor of the stew.
Can I Substitute Ham for Chicken In Tuscan Stew
I don’t see why you couldn’t use chopped ham or even diced or shredded turkey in replace of chicken in this stew. It would be a great way to use up leftover ham or turkey you have on hand.
How to Store Leftover Stew
Simply allow your stew to cool, and then transfer into airtight containers and store in the fridge. You can expect your stew to stay good 3-4 days. After that use your best judgment on when you feel the soup needs to be tossed. You can also freeze this soup, for meals later on down the line.
Keep reading till you get to the recipe card for the easiest dump and go Slow Cooker freezer directions.
What To Serve With Tuscan Stew
- Crusty Bread that you can add on a layer of butter
- Breadsticks
- Side Salad
- Dinner Rolls
Generally, we eat this as an all in one meal. At times I pair with a salad or bread, but mostly we eat it alone. You could even do a half a sandwich paired with a small bowl for a restaurant-style meal.
Instant Pot Tuscan Chicken Stew
Ingredients
- 1 1/2 Pounds Chicken Breasts/Strips cut into smaller pieces. (FOR FREEZER MEAL, 2 bags of shredded chicken)
- 1 Bag of Baby Carrots, chopped
- 3 Stalks of Celery, chopped
- 1 Small Onion, diced or 1 TBSP Frozen Chopped Onions
- 1 Can of White Beans (Northern or other white beans), drained & rinsed
- 1 Can Diced Tomatoes
- 1 Package (6 oz) Baby Spinach Leaves
- 4 Cups Chicken Broth
- **AFTER COOKING
- 1/4 Cup Water
- 1 TBSP Cornstarch
- 1 TBSP Balsamic Vinegar
Instructions
- Pour broth into your pot.
- Add in cut up chicken, carrots, celery, onion, beans, tomatoes & spinach
- Once all ingredients have been added to the pot then put the lid on the pot, set the steam valve to closed and push the manual setting and cook for 12 minutes.
- Once done let the soup sit for 5 minutes in the pot sealed then release the remainder of the steam carefully. Once steam is released remove the lid.
- If you like your chicken shredded, gently shred with two forks.
- Mix Cornstarch into the water and than pour into your stew. Give a stir to start thickening. Add 1 TBSP Balsamic Vinegar and stir.
- Serve with rolls and salad for a nice hearty dinner.
Notes
**FREEZER DIRECTIONS
To FREEZE: Put carrots, celery, onion, tomatoes & spinach, rinsed & drained beans all into the freezer Ziploc. Seal bag. Date & include these notes: EMPTY INGREDIENTS OF TUSCAN CHICKEN STEW BAG INTO POT + 2 BAGS OF SHREDDED CHICKEN (APRX. 2 LB) + 4 CUPS CHICKEN BROTH. PC - 3 MIN + QR
To REHEAT:
- Take 2 bags of shredded chicken, remove bag from freezer and sit on the counter while preparing dinner. (If in a rush, you can run the bag over warm water to loosen the chicken from the Ziploc)
- Empty contents of your Tuscan Chicken Stew freezer bag in to your pot.
- Than add the shredded chicken in to your pot.
- Pour 4 Cup of chicken broth in. Put lid on your pot. Turn to sealing position.
- Manual High pressure for 5 min. When cooking cycle ends do a quick release.
- Give stew a good stir. If any of your stew still seems a bit frozen, put back on PC for 1 or 2 minutes depending on how much more cooking you may need.
- Mix Cornstarch into the water and than pour into your stew. Give a stir to start thickening. Add 1 TBSP Balsamic Vinegar and stir.
- Serve with rolls and salad for a nice hearty dinner.
Cook on the lowest setting for 4-6 hours.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
Do you use cubed chicken AND shredded chicken? The freezer meal recipe is a little confusing.
Thanks!
NO I am so sorry.. I will go fix it. For the freezer meal, I found using shredded chicken instead of freezing cubed chicken resulted in a 10xs more delicious final product. For the freezer meal I recommend using shredded chicken that you have pre-frozen in a separate bag.
Would like to try—if I am starting w/uncooked chicken, how does that change the process? I am still learning IP.
You can follow the directions as stated and or you can add the chicken in on saute mode and brown it first and than follow the steps just prior to closing up the lid.
you definitely can freeze that way as well. However, the method I recommend for the best final results, is the method in the post.