
There’s something undeniably comforting about a bowl of hot stew on a chilly evening. When it’s hearty, rich, and filled with tender meat and vegetables, it feels like the culinary equivalent of a warm hug. This Instant Pot Chicken Stew is exactly that. It’s a rustic, soul-satisfying dish that’s ready in under 45 minutes—thanks to the magic of pressure cooking.
Made with juicy chicken thighs, soft Yukon gold potatoes, and vibrant veggies in a savory, lightly creamy broth, this stew is a full meal in a single pot. And unlike traditional stews that require long simmering times, this one delivers all the depth and flavor you crave with a fraction of the effort.
Whether you’re looking for a comforting weeknight dinner, a meal prep favorite, or a cold-weather staple, this chicken stew checks every box. It’s gluten-free, Whole30 adaptable, and family-friendly—perfect for serving with crusty bread or a side salad.
Why You’ll Love This Recipe
- Quick & Easy – Pressure cooked and ready in under 45 minutes
- Minimal Cleanup – All-in-one Instant Pot magic
- Naturally Gluten-Free – And easy to adapt for Whole30
- Hearty & Filling – Packed with protein, veggies, and potatoes
- Great for Leftovers – Tastes even better the next day
- Customizable – Swap veggies, spice levels, or add cream
- Budget-Friendly – Uses everyday ingredients

Ingredients
- 1 tbsp olive oil
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped (about 1 ½ 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
Step-by-Step Instructions
1. Sauté the Aromatics
Select the “Sauté” function on your Instant Pot and set the timer to 7 minutes. Add olive oil and allow it to heat for 1 minute. Toss in chopped celery, carrots, and onion. Sauté for 5 minutes, stirring occasionally, until the veggies begin to soften.
Add minced garlic, Italian seasoning, salt, and black pepper. Continue sautéing for 1 more minute until the garlic is fragrant and the spices are well distributed.
2. Build the Base
Add the soy sauce (or Worcestershire) for a touch of umami, then place the chicken thighs directly into the pot. Add diced Yukon gold potatoes, chicken broth, and bay leaves. Stir to combine.
3. Pressure Cook the Stew
Secure the Instant Pot lid and set the valve to the “Sealing” position. Select “Pressure Cook” or “Manual” and set it to cook on high pressure for 10 minutes.
Once the timer goes off, allow the pot to naturally release pressure for 10 minutes. Then carefully turn the valve to “Venting” to manually release the remaining pressure.
4. Shred the Chicken
Open the lid and remove the chicken thighs to a cutting board. Use two forks to shred the meat, then return it to the stew. Alternatively, you can shred the chicken directly in the pot using tongs or forks if preferred.
5. Add Peas and Thicken
Stir in the frozen peas and let them cook in the hot liquid for about 1 minute.
In a small bowl, whisk together the milk and cornstarch until smooth. Pour this slurry into the stew and stir to incorporate.
Activate the “Sauté” function again and cook for 6 minutes, stirring occasionally, until the stew thickens slightly.
6. Finish and Serve
Discard the bay leaves. Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot and enjoy the cozy, savory goodness!
Tips for Success
- Cut Veggies Evenly – To ensure even cooking, chop vegetables into uniform pieces.
- Use Chicken Thighs – They’re juicier and more flavorful than breast meat.
- Add Peas at the End – This keeps them bright green and tender, not mushy.
- Deglaze if Needed – If the bottom of the pot browns too much, add a splash of broth and scrape up the bits before pressure cooking.
- Adjust Creaminess – Use more or less milk depending on your preference.
Variations
- Whole30/Paleo Version – Skip the milk and cornstarch. Use arrowroot for thickening, and coconut aminos instead of soy sauce.
- Dairy-Free – Substitute unsweetened almond or oat milk.
- Add More Veggies – Mushrooms, green beans, or kale work wonderfully.
- Spicy Kick – Add red pepper flakes or a dash of hot sauce for heat.
- Swap the Protein – Try turkey thighs or even a mix of beans for a vegetarian version.
Make Ahead & Storage
- Make Ahead – Prep the chopped veggies and chicken the night before for faster cooking.
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze – Let stew cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat – Gently reheat on the stovetop or in the microwave, adding a splash of broth or milk if needed.
Frequently Asked Questions
-
Can I use chicken breast instead of thighs?
Yes, but breasts are leaner and may dry out. Thighs stay juicier in stews. -
Do I have to peel the potatoes?
Not necessarily. Yukon golds have thin skins that soften well, but peeling gives a smoother texture. -
What if I don’t have an Instant Pot?
You can make this on the stovetop in a Dutch oven—simmer covered for 35–40 minutes. -
Can I thicken it more?
Yes! Add another tablespoon of cornstarch mixed with water if you prefer a thicker stew. -
Is it gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
Final Thoughts
This Instant Pot Chicken Stew is the ultimate one-pot wonder. It’s the kind of recipe that hits all the right notes—warm, savory, wholesome, and easy to make. The chicken is tender, the veggies are perfectly cooked, and the light creaminess gives it a luxurious touch without feeling too heavy.
Perfect for busy nights or lazy Sundays, this stew has become a favorite in many kitchens for good reason. It’s versatile, nourishing, and practically begs to be enjoyed with a crusty roll or spooned over mashed potatoes.
Whether you’re curled up on the couch with a steaming bowl or ladling it into meal prep containers, this recipe is one you’ll come back to again and again. It’s simple, hearty, and full of flavor—the true definition of comfort food.
Instant Pot Chicken Stew
Ingredients
- 1 tbsp olive oil
- 2 celery stalks chopped
- 2 large carrots chopped
- 1 medium onion chopped (about 1 ½ 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
Instructions
Sauté the Aromatics
- Select the “Sauté” function on your Instant Pot and set the timer to 7 minutes. Add olive oil and allow it to heat for 1 minute. Toss in chopped celery, carrots, and onion. Sauté for 5 minutes, stirring occasionally, until the veggies begin to soften.
- Add minced garlic, Italian seasoning, salt, and black pepper. Continue sautéing for 1 more minute until the garlic is fragrant and the spices are well distributed.
Build the Base
- Add the soy sauce (or Worcestershire) for a touch of umami, then place the chicken thighs directly into the pot. Add diced Yukon gold potatoes, chicken broth, and bay leaves. Stir to combine.
Pressure Cook the Stew
- Secure the Instant Pot lid and set the valve to the “Sealing” position. Select “Pressure Cook” or “Manual” and set it to cook on high pressure for 10 minutes.
- Once the timer goes off, allow the pot to naturally release pressure for 10 minutes. Then carefully turn the valve to “Venting” to manually release the remaining pressure.
Shred the Chicken
- Open the lid and remove the chicken thighs to a cutting board. Use two forks to shred the meat, then return it to the stew. Alternatively, you can shred the chicken directly in the pot using tongs or forks if preferred.
Add Peas and Thicken
- Stir in the frozen peas and let them cook in the hot liquid for about 1 minute.
- In a small bowl, whisk together the milk and cornstarch until smooth. Pour this slurry into the stew and stir to incorporate.
- Activate the “Sauté” function again and cook for 6 minutes, stirring occasionally, until the stew thickens slightly.
Finish and Serve
- Discard the bay leaves. Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot and enjoy the cozy, savory goodness!

Leave a Comment