Name: Instant Pot Chicken Stew
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 3 cups potatoes, peeled and diced; 2 carrots, sliced; 2 celery stalks, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth or stock; 2 tbsp tomato paste; 2 tbsp olive oil or butter; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; 1 tsp salt; 1/2 tsp black pepper; Optional: 1 cup green beans or peas (added after pressure cooking); Optional: 1 tbsp cornstarch + 2 tbsp water (for thickening)

Why You’ll Love This Recipe

This chicken stew is everything you want in a comforting bowl—rich, savory, and satisfying. Thanks to the Instant Pot, it delivers slow-cooked flavor in a fraction of the time. It’s made with simple ingredients, customizable to your preferences, and ideal for feeding a family or storing for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts, cut into chunks
potatoes, peeled and diced
carrots, sliced
celery, chopped
onion, diced
garlic, minced
chicken broth or stock
tomato paste
olive oil or butter
dried thyme
dried rosemary
bay leaf
salt
black pepper
optional: green beans or peas (added after pressure cooking)
optional: cornstarch + water for thickening

Directions

Set the Instant Pot to Sauté mode and heat olive oil or butter.
Add diced onion, celery, and carrots. Cook for 3–4 minutes until slightly softened.
Stir in garlic and cook for 1 more minute until fragrant.
Add chicken chunks, tomato paste, thyme, rosemary, salt, and pepper. Stir to coat evenly.
Add potatoes and pour in the chicken broth. Stir well and add the bay leaf.
Cancel Sauté mode. Lock the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
Once the cooking cycle is complete, allow natural pressure release for 10 minutes, then carefully switch to quick release to release remaining pressure.
Remove the lid, discard the bay leaf, and stir. If you’d like the stew thicker, mix cornstarch and water, then set the pot to Sauté mode and stir it in. Cook for 2–3 more minutes until thickened.
Stir in peas or green beans, if using, and let them warm through.
Taste and adjust seasoning as needed before serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 10 minutes (plus ~10 minutes to reach pressure and 10 minutes to release)
Total time: 35–40 minutes

Variations

Creamy Stew: Add a splash of heavy cream or a scoop of sour cream at the end for richness.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Herb Upgrade: Use fresh thyme and rosemary instead of dried for brighter flavor.
Grain Boost: Add cooked rice or quinoa before serving for a more filling dish.
Low-Carb: Replace potatoes with cauliflower florets or turnips.

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stove over medium heat or in the microwave until hot.
To freeze, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.

FAQs

Can I use frozen chicken?

Yes, just increase the cook time to 12–15 minutes. Ensure it’s cut into pieces or use whole and shred after cooking.

Can I make this recipe on the stovetop?

Yes, follow the same steps using a large pot or Dutch oven and simmer covered for 30–40 minutes until chicken and veggies are tender.

What type of potatoes work best?

Yukon gold or red potatoes hold their shape well. Russets work too but may break down and thicken the stew more.

How do I thicken the stew?

Use a slurry of cornstarch and water or mash some of the cooked potatoes directly into the stew.

Can I add other vegetables?

Absolutely! Mushrooms, parsnips, kale, or spinach all make great additions.

Can I use chicken breasts instead of thighs?

Yes, though thighs are juicier and more forgiving, breasts also work well in this stew.

How do I keep the vegetables from overcooking?

Cut the vegetables into larger chunks, or add tender ones like peas and green beans after pressure cooking.

Is this recipe gluten-free?

Yes, as long as you ensure your broth and any thickeners are gluten-free.

Can I double the recipe?

Yes, but do not exceed the Instant Pot’s max fill line. You may need to add a couple of minutes to the cook time.

Do I need to sear the chicken first?

It’s not necessary, but you can sear for extra flavor if desired before adding the rest of the ingredients.

Conclusion

Instant Pot chicken stew is a cozy, nourishing meal that delivers big flavor with minimal effort. It’s the perfect balance of protein, veggies, and hearty broth—all made in one pot and ready in under an hour. Whether you’re cooking for a family or stocking your fridge with leftovers, this stew is sure to warm you up and keep you coming back for more.