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Instant Pot Chicken Stew

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A hearty and comforting Instant Pot chicken stew made with tender chicken thighs, potatoes, and vegetables in a light, creamy broth — ready in about 35 minutes for a perfect weeknight meal.

Ingredients

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

1/4 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

Instructions

  1. Set Instant Pot to “Sauté” and add olive oil. Once hot, sauté onion, celery, and carrots for 3–4 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in Italian seasoning, salt, pepper, and soy or Worcestershire sauce. Mix well.
  4. Add chicken thighs (whole), potatoes, chicken broth, and bay leaves. Ensure potatoes are mostly submerged.
  5. Secure lid, set valve to “Sealing,” and cook on High Pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release remaining pressure.
  6. Open the lid, remove bay leaves, and shred or chop chicken into bite-sized pieces. Return chicken to the pot.
  7. Stir in frozen peas.
  8. In a small bowl, whisk cornstarch with cold milk until smooth, then add to pot. Switch Instant Pot back to “Sauté” and simmer 2–3 minutes until stew thickens slightly.
  9. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
  10. Serve hot with crusty bread or over rice for a heartier meal.

Notes

Use chicken breasts instead of thighs for a leaner option (reduce cook time slightly).

Swap potatoes for sweet potatoes for a different flavor.

Add extra vegetables like mushrooms, green beans, or bell peppers.

Use heavy cream instead of milk for a richer texture.

For gluten-free, ensure soy sauce and broth are certified gluten-free.

Store leftovers up to 3–4 days or freeze up to 3 months.

Nutrition

Find it online: https://justsosavory.com/instant-pot-chicken-stew/