Instant Pot Chicken Stew

I love turning to this stew on busy nights—it’s hearty, comforting, and comes together quickly thanks to the pressure cooker. Tender chicken thighs, warm potatoes, savory vegetables and a creamy finish make it a satisfying one-pot meal.

Why You’ll Love This Recipe

I find it perfect for those evenings when I want something nurturing but don’t want to fuss. Using the Instant Pot means the chicken thighs stay moist and the potatoes cook through without the veggies turning mushy. The addition of a cornstarch slurry at the end gives a lovely creamy texture without making it too heavy. When I make it, the whole family gravitates toward it. Recipes for Instant Pot chicken stews recommend thighs (for juiciness) and suggest natural pressure release for the best texture.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp olive oil
2 celery stalks, chopped
2 large carrots, chopped
1 medium onion, chopped (about 1½ cups)
4 garlic cloves, minced
1 tsp Italian seasoning
1 tsp salt
¼ tsp black pepper
1 tbsp soy sauce or Worcestershire sauce
1.5 lb boneless skinless chicken thighs
4 Yukon Gold potatoes, peeled and diced
2 cups chicken broth
2 bay leaves
1 cup frozen peas
1 cup milk
2 tbsp cornstarch
Fresh parsley for garnish

Directions

1. Set your Instant Pot to the “Sauté” setting and add the olive oil. Once hot, add the chopped onion, celery and carrots. Sauté until the onion is translucent (about 3-4 minutes).
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the Italian seasoning, salt, black pepper, and the soy or Worcestershire sauce. Mix to coat the vegetables.
4. Add the chicken thighs (I leave them whole for now), the diced Yukon Gold potatoes, the chicken broth, and the bay leaves. Make sure the potatoes are mostly submerged in the liquid.
5. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes. After the cooking time ends, allow a natural pressure release for about 10 minutes. Then carefully switch to quick release any remaining pressure. (Natural release helps the chicken stay tender.)
6. Open the lid, remove the bay leaves, and shred or chop the chicken thighs into bite-sized pieces. Return them to the pot.
7. Stir in the frozen peas.
8. In a small bowl, whisk the cornstarch with a little cold water or milk until smooth, then stir it into the pot along with the milk. Set the Instant Pot back to “Sauté” and let it simmer for 2-3 minutes until the stew has thickened slightly and is creamy.
9. Taste and adjust seasoning (add more salt or pepper if needed). Garnish with fresh parsley before serving.
10. Serve hot—this stew pairs nicely with crusty bread or over rice for extra comfort.

Servings and Timing

Yields: 4-6 servings
Prep time: ~10-15 minutes
Cook time (pressure + release): ~20-25 minutes
Total time: ~30-35 minutes

Variations

• Use boneless chicken breasts instead of thighs—but reduce the cook time slightly or be prepared for less fat and richness.
• Swap the Yukon Gold potatoes for sweet potatoes for a slightly sweet twist.
• Add other vegetables such as bell pepper, mushrooms or green beans (add frozen ones at the end) to increase veggie content.
• Use heavy cream instead of milk for a richer finish.
• For a gluten-free version, the cornstarch is fine; just ensure your broth & soy sauce (if used) are gluten-free.
• If you like heat, stir in a pinch of red pepper flakes or a splash of hot sauce at the end.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium heat or microwave in a bowl, stirring halfway. If the stew has thickened too much, stir in a splash of chicken broth or milk to loosen it. You can also freeze the stew (once cooled completely) for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

How can I ensure the chicken stays tender and doesn’t overcook?

I use chicken thighs because they tolerate the pressure cooking better and stay moist. Also, allowing a natural pressure release (about 10 minutes) helps avoid the chicken becoming tough.

Can I skip the cornstarch and milk?

Yes—this will yield a thinner, more broth-style stew rather than creamy. If you prefer a richer finish but don’t want to use milk, you could use half-and-half or cream instead.

What if I only have chicken breast or bone-in chicken?

You can use chicken breast, but it may dry out more easily—reduce pressure cook time by a minute or two and shred it quickly. For bone-in chicken, you may need slightly longer cook time and you’ll need to remove the bones before serving.

Is it okay to use any kind of potato?

Yes—but waxy potatoes like Yukon Gold hold their shape better under pressure. Russets may break down more and yield a softer texture. Some recipes mention this difference.

Can I make this ahead of time?

Absolutely. It reheats very well and the flavors often deepen after a few hours or overnight in the fridge. Add a splash of broth or milk upon reheating if needed.

My stew is too thin after cooking—what should I do?

Use a cornstarch (or flour) slurry and simmer on sauté mode to thicken. Start with small amounts—it’s easier to thicken gradually than thin out a overly thick stew.

Can I use frozen peas instead of fresh?

Yes—frozen peas work perfectly and add ease. Just stir them in at the end of cooking so they retain their color and texture.

What other seasonings could I add?

You could add a sprig of thyme, rosemary, or a bay leaf scrap for extra depth. A splash of white wine to deglaze before pressure cooking adds flavor if you like.

Can I make this in a slow cooker instead?

Yes—many Instant Pot recipes offer slow cooker adaptations. For this stew, you’d cook on low for about 6-7 hours or high for 3-4 hours, until chicken and potatoes are tender.

Conclusion

I’ve found this Instant Pot Chicken Stew to be one of my reliable comfort-food dinners. It’s full of flavor, fairly hands-off once the prep is done, and versatile enough for weeknight meals or even company. Whether you serve it with crusty bread or simply in bowls with parsley on top, it’s a dish I keep coming back to—especially when I’m craving warmth, nourishment, and ease. I hope you enjoy making it and sharing it as much as I do.

Print