Instant Pot Tuscan Chicken Stew

This Instant Pot Tuscan Chicken Stew boasts a harmony of familiar Italian flavors that brings out the comfort of home found in simple ingredients cooked well.
4 Servings Recipe By Pin Print
Instant Pot Tuscan Chicken Stew


  • 1 ⅓ tablespoons Olive Oil
  • ⅓ cups dice Onion
  • ⅔ cups dice Leek
  • 2 ⅔ teaspoons mince Garlic, Cloves
  • ⅔ cups dice Celery
  • ⅔ cups dice Carrot
  • 2 ⅔ cups Chicken Broth/Stock
  • ⅔ cups peel and dice Red Potato
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 10 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • ⅔ teaspoons Thyme, Dried
  • ⅓ teaspoons Paprika
  • ⅓ teaspoons Red Pepper Flakes
  • ⅛ teaspoons Basil, Dried
  • ⅛ teaspoons Oregano, Dried
  • 10 ounces Diced Tomatoes, Canned
  • ⅔ cups chop Kale

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Heat olive oil on saute setting.
  3. Add onions, leeks and garlic.
  4. Cook until onions are translucent.
  5. Add in celery and carrots and cook for 2 more minutes.
  6. Add chicken stock, potatoes, chicken, garbanzo beans, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale.
  7. Cover and lock lid.
  8. Cook on high pressure for 10 minutes.
  9. Release pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saute pan over medium heat, heat olive oil.
  2. Add onions, leeks and garlic.
  3. Cook until onions are translucent.
  4. Add in celery and carrots and cook for 5 more minutes.
  5. Remove from heat and allow to cool.
  6. Divide onions and leeks among indicated number of round freezer containers.
  7. Add chicken stock, potatoes, chicken, garbanzo beans, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale.
  8. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Release pressure.


Join the discussion
  1. Yes…please define what cook and shred chicken is. I don’t understand if the chicken is pre-cooked or raw when adding it to the pot.

  2. My three boys (one of whom is not a soup fan) just devoured this deliciousness! Such a nutritious meal too… somebody pinch me😍

  3. I just made it and thought it meant to shred the chicken after cooking. Whoops! It turned out fine with cooking the chicken in the pot with the stew. I’d add a few minutes if your chicken was thick like mine. This is by far, the tastiest recipe I’ve made in my pot by far!

  4. Absolutely awesome, i used thighs cut up into pieces, rather than shredded. Made it exact directions. We well have this again.

  5. The cooked shredded chicken is in the ingredients list, but it’s nowhere in the instructions! I think some edits are in order.

    1. Scarlett, those instructions would be listed on your prep list when you go to print out our cooking documents. Sorry for any confusion!

  6. I cut the chicken into cubes and sautéd with the onion and leeks once the onion and leeks cooked down a bit. I upped the time on the cooker to 25 minutes and it was great as well

  7. I’m excited to try this for dinner tonight!
    I noticed that the list of ingredients includes verbs instead of adjectives, which might be confusing many trying to make this recipe.

    Author lists “add 2 cups dice and shred chicken” instead of “ add 2 cups diced and shredded chicken “
    She does the same with mince, chop, dice on other ingredients / just a small tweak from verb to adjective would read more clearly. IMHO.

    Thanks for the recipe!! Will let you know how it turns out!!

    1. The list is actually created by our menu builder software, and at this time we aren’t able to change the wording of our ingredient lists, but we appreciate the feedback!

  8. Who the heck is your software company??? This should be a top priority to get that fixed….as it really creates confusion and questions on a website that provides……recipes.

    Regarding this recipe….the canned beans and canned tomatoes indicate 10 oz. each. Most of these products come in 14-15 ounce cans. So…the dilemma of do I just throw it all in? Or do I guess on 10 ounces….and then what do I do with the excess?

    1. The original version of this recipe was a stovetop version that served 6. This version was scaled from down 4 servings for the Instant Pot, so the amount of each ingredient was reduced. If you prefer to use the whole cans, all you need to do is scale the recipe from 4 to 6 servings.

  9. Julie, I also had that problem with excess on the garbanzo beans and tomatoes. I ended up storing the extras in glass containers but after making the soup, I loved the taste of them in the soup so much , I ended up adding more garbanzo beans into the soup. This is one of the best tasting soups I’ve ever made!!!
    I used Cowboy Rub in addition to the other spices and added fresh herbs since we had them growing in the garden. I also substituted acorn squash instead of potatoes to cut down on the starch and increase the fiber. Just incredible tasting!!! Thank you for posting this recipe!!

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