Instant Pot Brunswick Stew

A lot of readers have asked me to make Brunswick Stew, especially friends from the South and Canada. As someone who didn’t grow up with this dish, I researched and developed an Instant Pot version that keeps the heart of the classic: a hearty, comforting stew built on chicken (or other proteins), lima beans, corn and tomatoes with a sweet-savory barbecue note. It’s quick, simple, and perfect served with cornbread.

This Instant Pot Brunswick Stew is ideal for weeknights when you want big flavor without fuss. The pressure cooker cooks chicken quickly while melding the flavors of broth, barbecue sauce, tomatoes, and seasonings into a rich, vibrant stew. Below you’ll find clear ingredient measurements, step-by-step instructions, and practical tips for substitutions and variations.

Photos — Step by Step

Adding butter to Instant Pot — Start by heating butter or olive oil in the Instant Pot.

Adding onion and carrots to pot — Add diced onion and sliced carrots and sauté briefly.

Sautéing carrots and onion — Sauté until the vegetables are fragrant.

Adding garlic to pot. — Stir in garlic and cook another minute.

Add Worcestershire sauce for depth of flavor.

Adding broth to pot — Pour in your chosen broth—ham or chicken works well.

Adding a can of diced green chiles and diced tomatoes to the pot. — Stir in diced tomatoes and mild diced green chiles.

Adding ketchup and barbecue sauce to pot — Ketchup and barbecue sauce add sweetness and tang.

Recipe Details

Yield: 6 servings

Prep time: 10 minutes • Cook time: 8 minutes (pressure) • Total time: 23 minutes

Ingredients

2 tablespoons salted butter (or 2 tablespoons extra virgin olive oil for dairy-free)
1 sweet or Vidalia onion, diced
2 medium carrots, sliced into 1/4-inch disks
6 cloves garlic, minced or pressed
2 tablespoons Worcestershire sauce
6 cups ham or chicken broth
1 (15-ounce) can diced tomatoes
1 (7-ounce) can diced green chiles (mild)
1 cup barbecue sauce
1/2 cup ketchup
2 1/2 pounds boneless, skinless chicken thighs or breasts
10 ounces frozen corn
Package of frozen lima beans (or up to 10 ounces of another frozen bean)
1 tablespoon light or dark brown sugar (or molasses)
2 teaspoons Creole/Cajun/Louisiana seasoning
1/4 to 1 teaspoon crushed red pepper flakes or cayenne (optional)

Instructions

Select Sauté on the Instant Pot and set to More/High. Add the butter or olive oil. Once melted or hot, add the diced onion and sliced carrots. Sauté for about 3 minutes until fragrant. Add the garlic and sauté 1 more minute.
Pour in the Worcestershire sauce and scrape any browned bits from the bottom of the pot to deglaze. Add the broth, diced tomatoes, diced green chiles, barbecue sauce and ketchup. Stir to combine.
Nestle the raw chicken into the liquid. Top with the frozen corn and frozen lima beans, smoothing them so they sit just under the surface. Do not stir. Secure the lid, set the valve to sealing, and pressure cook on High for 8 minutes. Quick release when cooking is complete.
Carefully remove the chicken with tongs and place it into a large bowl. Shred the chicken using two forks or a hand mixer.
Stir in the brown sugar or molasses, Creole seasoning and crushed red pepper flakes (if using). Return the shredded chicken to the pot, mix well, ladle into bowls and serve hot.

Adding boneless, skinless chicken thighs to pot — Place the chicken in the pot and top with frozen vegetables—no stirring required.

Adding frozen lima beans and corn to pot — Frozen lima beans and corn add texture and color to the stew.

Tips and Variations

I use chicken instead of raw pork because pork can release a lot of fat during pressure cooking, which can make the stew greasy. If you prefer pork, add 1–3 pounds of pre-cooked pulled pork near the end when you return shredded chicken to the pot.

If lima beans aren’t to your taste, substitute up to 10 ounces of another frozen bean or a drained and rinsed 15.5-ounce can of beans. You can also increase the beans or corn, but avoid exceeding about 25 ounces total in frozen vegetables so the Instant Pot can reach pressure reliably.

Shredded chicken — Shred the cooked chicken to your preferred texture before returning it to the stew.

For a thicker stew, mash a few cooked potatoes and stir them in, or remove a cup of beans and mash before returning them to the pot. Adjust the seasoning—more Creole seasoning for spice, or an extra tablespoon of brown sugar for sweetness—until it fits your taste.

Serving Suggestions

Serve this Brunswick Stew hot with classic cornbread, biscuits, or over a bed of rice. The sweet-savory barbecue notes make it a crowd-pleaser at family dinners, potlucks, or game-day gatherings.

Stirring and ladling stew — Ladle the stew into bowls and enjoy.

Enjoy this Instant Pot Brunswick Stew as a quick, flavorful way to bring a Southern-style classic to your table without all-day cooking. It’s flexible, forgiving, and delicious.