Hey there, mamas! Let’s talk about the dreaded 5:00 PM panic. You know the one—where the kids are hungry, the house is a bit chaotic, and you have absolutely no desire to stand over a hot stove for an hour. We have all been there! That is exactly why this Instant Pot Chicken Stew has become a staple in my weekly meal rotation. It is one of those unicorn recipes that is wholesome, filling, and incredibly fast.

There is something so nostalgic about a bowl of chicken stew. It reminds me of Sundays at my grandmother’s house, with the smell of thyme and onions wafting through the air. But let’s be real, who has time to simmer a pot for four hours on a Tuesday? Not me! This recipe bridges the gap between that slow-cooked flavor we crave and the fast-paced reality of our mom lives.

Using the Instant Pot allows us to infuse deep, rich flavors into the broth and get the chicken fall-apart tender in a fraction of the time. Plus, it is loaded with veggies, so I feel like a total rockstar mom serving it up. Whether it is a rainy day or you just need some comfort food without the guilt, this stew is going to be your new best friend. Grab your pressure cooker, and let’s get cooking!

History & Origins

Stew is one of the oldest culinary techniques in human history. Archeologists have found evidence of stew-like dishes dating back thousands of years, cooked in turtle shells or animal paunches before pottery was even invented! It was the original one-pot meal, designed to soften tough cuts of meat and root vegetables over an open fire. Every culture has its version, from French Coq au Vin to Irish Stew.

Fast forward to the 21st century, and we have the Instant Pot. This modern marvel has revolutionized how we approach these ancient dishes. By using high pressure, we are essentially mimicking the long, slow braising process that traditional stews require. The high boiling point created inside the sealed pot breaks down collagen and connective tissue in the chicken thighs at lightning speed. So, while this recipe feels thoroughly modern, it is deeply rooted in the history of home cooking—providing nourishment and warmth to families, just much faster!

Why This Recipe Works

You might be wondering, how can a stew taste rich and developed in just a few minutes of cooking? The science is all in the pressure! When we cook under pressure, the boiling point of water raises from 212°F to about 250°F. This superheated environment forces moisture and seasoning into the chicken and vegetables much more efficiently than a Dutch oven.

Furthermore, we start by sautéing our aromatics (onions, celery, carrots) and browning the chicken directly in the pot. This creates the Maillard reaction—browning that equals flavor. When we deglaze the pot with chicken broth, we lift those flavorful browned bits (fond) into the liquid, creating an instant depth of flavor. Finally, using a cornstarch slurry at the end allows us to control the thickness without needing a heavy roux, keeping it gluten-free and light while still having that velvety mouthfeel we love in a good stew.

Why You’ll Love This Recipe

• ✓Ready in under 45 minutes total
• ✓One-pot cleanup (yay for fewer dishes!)
• ✓Packed with protein and veggies
• ✓Gluten-free and Dairy-free friendly
• ✓Kid-approved mild flavors
• ✓Perfect for meal prep and freezing

Equipment You’ll Need

• ✓Instant Pot (6qt or 8qt)
• ✓Sharp Chef’s Knife
• ✓Cutting Board
• ✓Wooden Spoon
• ✓Ladle
• ✓Small Mixing Bowl (for slurry)

Ingredients

• ✓1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
• ✓1 tablespoon olive oil or butter
• ✓1 medium yellow onion, diced
• ✓3 large carrots, peeled and sliced into coins
• ✓3 stalks celery, chopped
• ✓1 lb Yukon Gold or Russet potatoes, peeled and cubed (1-inch pieces)
• ✓3 cloves garlic, minced
• ✓1 teaspoon dried thyme (or 3 sprigs fresh)
• ✓1 teaspoon dried rosemary (crushed)
• ✓1/2 teaspoon salt (adjust to taste)
• ✓1/2 teaspoon black pepper
• ✓3 cups chicken broth (low sodium preferred)
• ✓1 cup frozen peas
• ✓2 tablespoons cornstarch + 2 tablespoons cold water (slurry)
• ✓Fresh parsley for garnish

Instructions

1. Prep the Ingredients: Start by washing and chopping all your vegetables. Uniformity is key here, mamas! Try to cut the potatoes and chicken into similar 1-inch sizes so they cook evenly. Turn your Instant Pot to the SAUTE function.
2. Sauté the Aromatics: Once the pot is hot, add the olive oil. Toss in the onions, carrots, and celery. Sauté for about 3-4 minutes until the onions start to soften and turn translucent. This step builds the flavor base!
3. Brown the Chicken: Push the veggies to the side and add the chicken pieces. Season everything with the salt, pepper, thyme, and rosemary. Cook for another 3-4 minutes. You don’t need to cook the chicken through, just get a little color on the outside. Add the minced garlic in the last 30 seconds so it doesn’t burn.
4. Deglaze the Pot: Pour in a splash of the chicken broth. Use your wooden spoon to scrape up all those brown bits stuck to the bottom of the pot. This is crucial to avoid the dreaded Burn Notice!
5. Pressure Cook: Add the potatoes and the rest of the chicken broth. Give it a gentle stir. Secure the lid, set the valve to SEALING, and select MANUAL or PRESSURE COOK on HIGH for 8 minutes.
6. Natural Release: When the timer beeps, let the pot sit for a Natural Pressure Release (NPR) for at least 10 minutes. This keeps the chicken tender. After 10 minutes, carefully flip the valve to VENTING to release any remaining steam.
7. Thicken the Stew: Open the lid and set the Instant Pot back to SAUTE. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this mixture into the bubbling stew and stir gently. It will thicken up in about 1-2 minutes.
8. Finish and Serve: Stir in the frozen peas (the residual heat will cook them perfectly in just a minute) and turn off the pot. Taste and add more salt or pepper if needed. Ladle into bowls and garnish with fresh parsley. Enjoy!

Expert Cooking Tips

• ✓Thighs vs. Breasts: I highly recommend using chicken thighs. They have a higher fat content which keeps them moist and tender under pressure. Chicken breasts tend to dry out and become stringy in stews.
• ✓Potato Choice: Yukon Gold potatoes are my favorite for this because they are creamy and hold their shape well. Russets work too but will break down a bit more, making the stew thicker.
• ✓Don’t Rush the Release: That 10-minute natural release is the secret to tender meat. If you quick-release immediately, the rapid change in pressure can make the meat tough.
• ✓Vegetable Size: Don’t cut your potatoes too small, or they will turn into mashed potatoes during the pressure cooking cycle. 1-inch cubes are perfect.

Substitutions and Variations

Running low on ingredients? No panic! Here are some easy swaps:

• Meat: You can use leftover rotisserie chicken! Just skip the browning step, reduce pressure cook time to 4 minutes for the veggies, and stir the cooked chicken in at the end.
• Veggies: Sweet potatoes or butternut squash make a delicious autumnal variation in place of white potatoes. You can also add green beans instead of peas.
• Herbs: If you don’t have dried thyme or rosemary, an Italian seasoning blend or Poultry seasoning works wonders.
• Dairy-Free: The recipe is naturally dairy-free if you use oil. If you want a creamy version, stir in a splash of coconut milk or heavy cream at the very end.

Common Mistakes to Avoid

The biggest mistake with Instant Pot stews is the Burn Notice. This happens when starchy bits or food stick to the bottom and overheat. To prevent this, always deglaze the pot thoroughly after sautéing. Another common mistake is adding the thickener (cornstarch) before pressure cooking. Never add cornstarch under pressure; it will clump and burn. Always add it at the end during the simmering stage.

Serving Suggestions

This stew is a complete meal on its own, but we love serving it with some crusty sourdough bread or homemade biscuits to soak up that delicious gravy. A simple crisp green salad with a vinaigrette dressing also helps cut through the richness of the stew. For the kids, I sometimes serve it over a little bit of rice or egg noodles to stretch the meal even further!

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavor actually gets better the next day!

Freezer: This stew freezes beautifully. Let it cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove top. Note that the potatoes might be slightly softer upon reheating, but still delicious.

Frequently Asked Questions

Can I use frozen chicken?

Yes! You can use frozen chicken thighs. You will need to skip the browning step and increase the pressure cook time by about 2-3 minutes. However, sautéing the veggies first is still recommended for flavor.

Can I make this in a Slow Cooker?

Absolutely. Brown the chicken and veggies in a skillet first, then transfer everything to the slow cooker (except the peas and cornstarch). Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add the slurry and peas in the last 30 minutes.

Why is my stew too thin?

It might look thin when you first open the lid. It needs the cornstarch slurry and a few minutes on the sauté setting to thicken up. Also, it thickens more as it cools slightly.

Can I double the recipe?

Yes, as long as your Instant Pot is large enough (6qt or larger). Do not fill the pot past the ‘Max Fill’ line. The cooking time remains the same, though it will take longer to come to pressure.

Is this recipe Whole30 compliant?

To make this Whole30, substitute the white potatoes for sweet potatoes or extra carrots/parsnips, and use arrowroot powder or tapioca flour instead of cornstarch for thickening. Ensure your broth is compliant too.

My potatoes turned to mush, what happened?

They were likely cut too small. Pressure cooking is intense! Ensure your potato chunks are at least 1 inch thick. If using Russets, they break down faster than Waxy potatoes like Red or Yukon Gold.

Can I add wine for flavor?

Oh, fancy! Yes! After browning the chicken, pour in about 1/2 cup of dry white wine to deglaze the pot before adding the broth. It adds a wonderful depth of flavor.

How do I make it creamy?

If you prefer a creamy white stew, stir in 1/2 cup of heavy cream, half-and-half, or full-fat coconut milk after the pressure cooking cycle is finished.

Conclusion

I hope this Instant Pot Chicken Stew brings as much warmth and joy to your dinner table as it does to ours. It really is the perfect solution for those busy nights when you need something nutritious but comforting. If you give this recipe a try, please leave a comment below or snap a picture and tag me on Pinterest or Instagram! I love seeing your creations. Happy cooking, mamas!