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Instant pot chicken stew (Cuban style!) is a festive take on a simple chicken stew recipe. The Cuban chicken stew is super easy to make, yet is filled with deep intense flavors with the addition of sweet potatoes, green olives, capers, and raisins.

Not only is this hearty Cuban chicken stew healthy, but it’s also paleo-friendly, gluten-free, dairy free, and sugar free. Winner winnter chicken dinner!

If you’re on the lookout for more flavorful yet easy chicken recipes, then you’ll want to try our popular green chili chicken casserole, Chicken Zoodle Soup, or fajita chicken bake.

A printable recipe card is at the bottom of the post!

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Instant Pot Chicken Stew

This Cuban inspired chicken stew is a recipe of my late dad’s, he was an avid cook and we were lucky to be the recipient of his frequent meals since he lived in the same town as us.

Our instant pot chicken stew is an update to his recipe for Cuban style chicken stew, I mixed things up a little bit by adding sweet potato to make this thicker and used canned tomatoes, instead of the salsa he used to include.

Once you have all of your ingredients prepped, this Cuban instant pot chicken stew only takes 10 minutes to pressure cook!

Why This Recipe Works

The use of bold flavors like salsa, green olives, raisins, and capers add unique interest in every bite.
Using chicken thighs instead of breasts means more flavorful meat.
It’s easy to adapt to various food plans like paleo, lower carb, and gluten-free.
Cooking the Cuban chicken stew in an instant pot gives you that slow-cooked taste, but quickly!

Ingredients for Cuban Chicken Stew

1.5 lb boneless, skinless chicken thighs
1/4 tsp sea salt + 1/4 tsp
1/4 tsp ground black pepper + 1/4 tsp
1/4 tsp cumin
1 Tbsp olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 large sweet potato, peeled and cut into 1/2″ cubes
4 tsp garlic cloves
1/4 tsp dried oregano
1 can diced tomatoes
1/3 cup sliced green olives, with pimientos
2 Tbsp capers, drained
1/4 cup raisins
1 cup chicken broth
1/4 cup+ fresh cilantro, chopped

(optional) a couple Tbsp+ of red wine or balsamic vinegar

How to Make Instant Pot Chicken Stew

Trim any big fat pieces from the chicken.

Cut the boneless skinless chicken thighs into thirds if they’re large chicken thighs, and cut into half if they’re smaller chicken thighs. Put the chicken into a medium-sized bowl and add the salt, pepper, and cumin. Stir the seasoning into the chicken.

Turn the pressure cooker to Saute, and let heat. Saute the chopped onion and bell pepper for it’s starting to soften, about 4-5 minutes. Turn the saute function off.

Add the cubed sweet potato to the pot.

Layer the chicken pieces over the sweet potatoes.

Add the remaining ingredients (except the cilantro) to the pot which includes the canned tomatoes, chicken broth, sliced olives, capers, raisins, garlic, salt, pepper, and oregano.

Set on high and pressure cook for 10 minutes. Natural release for 10 minutes before pressing the valve and opening the lid. Stir in the 2 Tbsp of red wine (or balsamic vinegar.)

Serve over cauliflower rice to keep the entire meal paleo, or serve over your favorite white or brown rice.

Garnish with fresh chopped cilantro after adding the stew to each bowl.

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Instant Pot Chicken Stew (Cuban Chicken Stew)

Yield: 6

Ingredients

1.5 lb boneless, skinless chicken thighs
1/4 tsp sea salt + 1/4 tsp
1/4 tsp ground black pepper + 1/4 tsp
1/4 tsp cumin
1 Tbsp olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 large sweet potato, peeled and cut into 1/2" cubes
4 tsp garlic cloves
1/4 tsp dried oregano
1 can diced tomatoes
1/3 cup sliced green olives, with pimientos
2 Tbsp capers, drained
1/4 cup raisins
1 cup chicken broth
1/4 cup+ fresh cilantro, chopped
2 Tbsp red wine or balsamic vinegar

Instructions

Trim any big fat pieces from the chicken.
Cut the boneless skinless chicken thighs into thirds if they're large chicken thighs, and cut into half if they're smaller chicken thighs. Put the chicken into a medium-sized bowl and add the salt, pepper, and cumin. Stir the seasoning into the chicken.
Turn the pressure cooker to Saute, and let heat. Saute the chopped onion and bell pepper for it's starting to soften, about 4-5 minutes. Turn the saute function off.
Add the cubed sweet potato to the pot.
Layer the chicken pieces over the sweet potatoes.
Add the remaining ingredients (except the cilantro) to the pot which includes the canned tomatoes, salt, pepper, chicken broth, sliced olives, capers, raisins, garlic and oregano.
Set on high and pressure cook for 10 minutes. Natural release for 10 minutes before pressing the valve and opening the lid.
Garnish with fresh chopped cilantro. Add the red wine or balsamic vinegar, if desired (optional).
Serve over cauliflower rice to keep the entire meal paleo, or serve over your favorite white or brown rice.