Instant Pot Chicken Stew

This Instant Pot Chicken Stew is a comforting, hearty meal packed with tender chicken, soft vegetables, and a savory, lightly creamy broth. Ideal for busy weeknights or cozy weekends, this one-pot dish combines wholesome ingredients with the speed and ease of pressure cooking to deliver a satisfying, flavorful meal every time.

Why You’ll Love This Recipe

This recipe is perfect for anyone seeking a warm, filling, and easy-to-make dish. The Instant Pot dramatically reduces cooking time while still delivering deep, rich flavors. With nutritious vegetables, lean protein, and a creamy finish, this stew is both balanced and indulgent. Plus, it’s a one-pot meal, minimizing clean-up and maximizing convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon olive oil

• 2 celery stalks, chopped

• 2 large carrots, chopped

• 1 medium onion, chopped (about 1½ cups)

• 4 garlic cloves, minced

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon soy sauce or Worcestershire sauce

• 1.5 lbs 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 tablespoons cornstarch

• Fresh parsley, for garnish

Directions

1. Pour olive oil into the Instant Pot. Press “Sauté” and set it for 7 minutes. After 1 minute of heating, add chopped celery, carrots, and onion. Cook for 5 minutes, stirring occasionally.

2. Add minced garlic, Italian seasoning, salt, and pepper. Continue sautéing for 1 additional minute.

3. Add soy sauce or Worcestershire sauce, chicken thighs, diced potatoes, chicken broth, and bay leaves.

4. Close the Instant Pot lid and set the valve to the “Sealing” position. Pressure cook on high for 10 minutes.

5. Once the timer goes off, allow the pot to release pressure naturally for 10 minutes, then carefully do a manual release to let out any remaining pressure.

6. Remove the chicken, shred it with two forks, then return it to the pot.

7. Stir in frozen peas and cook for 1 minute.

8. In a small bowl, whisk together milk and cornstarch. Pour the mixture into the pot.

9. Set the Instant Pot to “Sauté” for 6 minutes, allowing the stew to simmer and thicken.

10. Garnish with chopped fresh parsley before serving.

Servings and timing

Servings: 6
Preparation Time: 15 minutes
Cook Time: 10 minutes (plus 10 minutes natural release)
Total Time: 35 minutes

Variations

• Add more vegetables: Consider green beans, corn, or mushrooms for extra texture and flavor.

• Use chicken breast: If preferred, substitute thighs with boneless, skinless chicken breast.

• Make it dairy-free: Use unsweetened almond or oat milk instead of dairy milk.

• Spice it up: Add a pinch of red pepper flakes or a diced jalapeño for heat.

• Make it thicker: Add more cornstarch or reduce the broth slightly if you prefer a thicker stew.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the stew in a pot over medium heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave, covered, for 1–2 minutes. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

How long does it take to cook chicken stew in the Instant Pot?

The active pressure cooking time is 10 minutes, with an additional 10 minutes for natural pressure release. Including prep and sautéing, the total time is approximately 35 minutes.

Can I use frozen chicken?

Yes, frozen chicken thighs can be used without defrosting. Increase the pressure cooking time to 15 minutes. Make sure to shred and return the chicken after cooking as directed.

What can I use instead of cornstarch?

Arrowroot powder or flour can be used as a thickener. Mix with milk in the same way and add to the stew.

Can I make this stew in a slow cooker?

Yes. Sauté the vegetables first, then combine all ingredients (except peas, milk, and cornstarch) in the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in peas and the milk-cornstarch mixture 30 minutes before serving.

Is this stew gluten-free?

Yes, if you use a gluten-free soy sauce or substitute it with tamari or coconut aminos.

Can I make it ahead of time?

Absolutely. This stew stores well and often tastes even better the next day as the flavors deepen.

Can I skip the milk and cornstarch?

You can, but the stew will be more broth-like than creamy. If you prefer a lighter texture, feel free to omit them.

What type of potatoes work best?

Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape, but red potatoes or russets can also be used.

Can I add pasta or rice?

It’s better to cook pasta or rice separately and add it to individual servings, as they can become overcooked and mushy in the Instant Pot.

Can I double the recipe?

Yes, but ensure you don’t exceed the Instant Pot’s maximum fill line. Doubling may require a bit more cooking and pressure release time.

Conclusion

This Instant Pot Chicken Stew is a delicious, simple, and nourishing meal that brings comfort to your table with minimal effort. Its balance of tender chicken, hearty vegetables, and creamy broth makes it a family favorite that’s perfect for busy days or relaxed weekends. With endless variations and excellent make-ahead potential, this stew is sure to become a staple in your meal rotation.