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.

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.

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.

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.

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.

Discard the bay leaves. Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot and enjoy the cozy, savory goodness!