Instant Pot Chicken Stew

Nothing beats sinking your spoon into a bowl of tender chicken, vibrant vegetables, and a savory broth that feels like a warm hug on a busy weeknight. This Instant Pot Chicken Stew is the ultimate comfort food hack—I’m talking about bone-in chicken thighs that practically melt apart, potatoes that soak up every drop of flavor, and carrots that bring sweetness and color to your plate. With just a handful of pantry staples and your trusty pressure cooker, you’ll create a cozy, flavor-packed chicken stew you can whip up in minutes. No more babysitting a simmering pot on the stove; the Instant Pot handles the pressure so you can focus on setting the table or squeezing in a few extra minutes on the couch.

I remember the first time I tried this recipe on a blustery evening when the wind howled outside and all I wanted was something warm and satisfying. I rushed through errands, tossed ingredients into the bowl, hit Sauté for a quick bit of browning, and then let the Instant Pot work its magic. Fifteen minutes later, my kitchen smelled like a bistro, and my family dove into steaming bowls before I could even pour us glasses of wine. Versatile and forgiving, this stew adapts to whatever veggies you have on hand, from parsnips to sweet potatoes, and you can swap thighs for breasts if you prefer leaner meat. Whether you’re cooking for kids, entertaining friends, or enjoying a quiet night in, this recipe is bound to become one of your go-to weeknight stars.

KEY INGREDIENTS IN INSTANT POT CHICKEN STEW

Before you dive into the cooking process, let’s chat about the heart and soul of this dish—its ingredients. Each element plays a critical role in building layers of flavor and ensuring that your stew emerges rich, balanced, and utterly crave-worthy.

• Bone-in, skinless chicken thighs (or chicken breast): Provides juicy, tender meat and deep flavor, with thighs adding extra richness.
• Olive oil: Delivers a smooth, fruity base for sautéing aromatics and prevents sticking.
• Onion: Adds a sweet, savory foundation when gently softened and caramelized.
• Garlic: Brings a punchy, aromatic depth that elevates the broth.
• Carrots: Contribute natural sweetness, texture, and bright color.
• Potatoes: Thicken the stew naturally and offer a comforting, fluffy bite.
• Chicken broth: Forms the flavorful liquid backbone, infusing every bite with savory richness.
• Frozen peas: Add a pop of color and a tender, fresh sweetness at the end.
• Corn kernels: Offer bursts of juicy sweetness and a satisfying bite.
• Dried thyme: Imparts earthy, herbal notes that complement chicken perfectly.
• Dried rosemary: Adds piney, aromatic undertones for complexity.
• Bay leaf: Releases subtle, floral warmth throughout the cooking process.
• Salt and pepper: Essential seasonings to balance and enhance all flavors.
• Cornstarch: Optional thickener for a luscious, stew-like consistency.
• Water: Combined with cornstarch to create a smooth slurry without any lumps.

HOW TO MAKE INSTANT POT CHICKEN STEW

Let’s walk through the step-by-step magic of your Instant Pot. These instructions guide you from sautéing the aromatics to shredding the chicken and finishing with a rich, perfectly seasoned stew.

1. Press the Sauté function on your Instant Pot. Once the display shows “Hot,” add the olive oil and swirl to coat the inner pot.

2. Add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring occasionally, until the onion turns translucent and you can smell that irresistible garlicky sweetness.

3. Season the chicken thighs (or breasts) generously with salt and pepper. Nestle them into the pot and brown on both sides, about 4–5 minutes total, to develop a flavorful crust.

4. Add the sliced carrots and cubed potatoes. Stir gently to combine with the browned chicken and softened aromatics.

5. Pour in the chicken broth, ensuring all ingredients are evenly submerged. Sprinkle in the dried thyme, rosemary, and tuck the bay leaf among the veggies. Give everything a final stir.

6. Seal the Instant Pot lid, making sure the valve is set to Sealing. Select Manual or Pressure Cook on high pressure and set the timer for 15 minutes.

7. When the cooking cycle ends, allow a Natural Pressure Release for 5–10 minutes. Then carefully switch the valve to Venting for a quick release of any remaining pressure.

8. Open the lid and use tongs or a slotted spoon to remove the chicken pieces. Place them on a cutting board and shred with two forks, discarding any bones if you used bone-in thighs.

9. Return the shredded chicken to the stew. Add the frozen peas and corn, stirring until everything is heated through, about 3–4 minutes on Sauté mode.

10. If you prefer a thicker stew, whisk the cornstarch and water into a smooth slurry, then stir it into the pot. Cook on Sauté for an additional 2–3 minutes until the broth thickens to your liking.

11. Taste and adjust the seasoning with more salt and pepper if needed. Serve piping hot and enjoy!

SERVING SUGGESTIONS FOR INSTANT POT CHICKEN STEW

When you’re ready to dish up this cozy stew, have fun customizing how you serve it. Whether it’s a simple family dinner or a gathering with friends, these serving ideas bring out the best in every bowl.

• Serve in deep soup bowls to showcase the vibrant colors and hold every drop of the rich broth; add a sprinkle of chopped parsley on top for brightness.
• Pair with crusty bread or toasted baguette slices so you can dunk and mop up every savory spoonful—garlic butter on the side is a game-changer.
• Offer a drizzle of extra-virgin olive oil or a dollop of plain Greek yogurt for a silky finish and subtle tang that plays wonderfully against the herbs.
• Accompany with a simple green salad dressed in lemon vinaigrette to cut through the richness and add a refreshing crunch alongside your comforting stew.

HOW TO STORE INSTANT POT CHICKEN STEW

This stew is even better the next day, making it a fantastic meal-prep star. Follow these tips to keep its flavors bright and textures just right, whether you’re refrigerating for a quick lunch or freezing for later.

• Refrigerate in an airtight container once the stew has cooled to room temperature. It will stay fresh for up to 3 days, and the flavors will continue to meld.
• Freeze individual portions in freezer-safe bags or containers. Lay bags flat to save space and thaw in the fridge overnight before reheating gently on the stove.
• Reheat on the stovetop over medium-low heat, stirring occasionally; you may need to add a splash of broth or water to loosen the stew if it’s thickened in the fridge.
• Store any optional cornstarch slurry separately if you plan to freeze; this prevents the veggies from becoming too soft during reheating. Simply whisk it in once warm for a perfect consistency.

CONCLUSION

From the first moment you hit Sauté to the instant your family gathers around the table, this Instant Pot Chicken Stew delivers on all fronts—comfort, convenience, and downright deliciousness. With just a handful of ingredients and the magic of pressure cooking, you’ll create savory chicken simmered with carrots, potatoes, peas, and aromatic herbs in a rich, hearty broth. In about 15 minutes of prep and 30 minutes of cooking (plus a short resting time), you’ll have a satisfying, homestyle meal perfect for lunch or dinner. Whether you follow the classic recipe or swap in sweet potatoes and parsnips, the flavors are endlessly adaptable. Feel free to print this article and save it for later so that next time you’re craving comfort food at lightning speed, you’ll have everything you need at your fingertips.

Thank you for joining me in the kitchen today! I hope you fell in love with how simple it is to create a restaurant-worthy stew right at home. You can also find a FAQ below if you need extra tips on ingredient swaps, cooking times, or troubleshooting your Instant Pot. If you try this recipe, please leave a comment, share your tweaks, or ask any questions you might have—I’m always eager to help fellow home cooks make this their new favorite weeknight meal. Happy cooking!

Print Recipe

Instant Pot Chicken Stew

Author: Lily Anderson Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 500

Description

Savory chicken thighs simmered with carrots, potatoes, peas, and aromatic herbs in a rich broth, finished with tender shredded meat and optional thickening for a comforting, homestyle meal ready in a flash.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lbs bone-in, skinless chicken thighs (or chicken breast)

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves, minced

• 4 medium carrots, peeled and sliced

• 3 medium potatoes, peeled and cubed

• 2 cups chicken broth

• 1 cup frozen peas

• 1 cup corn kernels (fresh or frozen)

• 2 teaspoons dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and pepper to taste

• 1 tablespoon cornstarch (optional, for thickening)

• 1 tablespoon water (optional, for cornstarch slurry)

Instructions

1. Press the "Sauté" function on your Instant Pot. Once hot, add the olive oil.
2. Add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Season the chicken thighs (or breasts) with salt and pepper. Add them to the Instant Pot and brown both sides, about 4-5 minutes.
4. Add the carrots and potatoes to the Instant Pot, stirring to combine with the chicken and onions.
5. Pour in the chicken broth, making sure the ingredients are evenly distributed. Add the thyme, rosemary, bay leaf, and stir.
6. Seal the Instant Pot lid and make sure the valve is set to "Sealing." Set the Instant Pot to cook on "Manual" or "Pressure Cook" for 15 minutes on high pressure.
7. When the cooking time is complete, let the pressure release naturally for 5-10 minutes, then perform a quick release to release any remaining pressure.
8. Open the Instant Pot and remove the chicken pieces. Shred them with two forks, discarding any bones (if using bone-in thighs).
9. Return the shredded chicken to the stew. Add the frozen peas and corn, stirring until heated through, about 3-4 minutes.
10. If you'd like a thicker stew, mix the cornstarch with water to create a slurry and stir it into the stew. Cook on the "Sauté" setting for an additional 2-3 minutes until thickened.
11. Taste and adjust the seasoning with more salt and pepper if necessary.

Note

• If using chicken breasts, reduce the cooking time to 10 minutes to prevent overcooking.
• You can substitute the potatoes with sweet potatoes for a twist on the recipe.
• For a heartier stew, feel free to add other vegetables such as parsnips or turnips.
• To make this recipe gluten-free, omit the cornstarch slurry or use a gluten-free thickening agent.
• This stew can be stored in the fridge for up to 3 days and can be frozen for up to 3 months.

Keywords: Instant Pot chicken stew, easy dinner, pressure cooker recipe, comfort food, weeknight meal, hearty chicken stew