Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully and stay extra juicy. They also add a bit more richness to the stew

How can I make this stew thicker?

Blending part of the veggies works best, but you can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in while the stew simmers on Sauté mode until it thickens.

Can I make this stew without an Instant Pot?

Yes! Simmer everything in a Dutch oven on the stovetop for about 45 minutes , until the chicken shreds easily and the potatoes are tender.

What other veggies can I add?

Parsnips, sweet potatoes, or mushrooms would be delicious. Just keep the sizes consistent for even cooking. Adding leafy greens like spinach or kale at the end also boosts nutrition and color.

Can I freeze the stew for later?

Yes, this stew freezes well for up to 3 months . Let it cool completely, store in freezer-safe containers, and reheat on the stovetop or microwave. If the stew thickens after freezing, add a little broth when reheating.

Instant Pot Chicken Stew Recipe

Description

This Instant Pot Chicken Stew is a hearty, comforting meal loaded with tender chicken, baby potatoes, carrots, peas, and a savory, herb-infused broth. Perfect for busy weeknights or meal prep, it’s ready in under an hour and packed with flavor.

Ingredients

1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 lb baby potatoes, halved
3 large carrots, sliced
1 cup frozen peas
2 celery stalks, chopped
1 medium onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 tsp dried thyme
1 tsp dried parsley
1 tsp salt (adjust to taste)
½ tsp black pepper
2 tbsp cornstarch mixed with 3 tbsp water (for thickening)
Fresh parsley for garnish (optional)

Instructions

Sauté: Turn the Instant Pot to Sauté mode. Add a little oil and sauté the onion, garlic, and celery for 2-3 minutes until softened.
Add Ingredients: Add the chicken, baby potatoes, carrots, chicken broth, thyme, parsley, salt, and pepper. Stir well.
Pressure Cook: Close the lid, set the valve to sealing, and cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then quick release the remaining pressure.
Thicken: Turn the Instant Pot back to Sauté. Stir in the cornstarch slurry and cook for 2-3 minutes until the stew thickens.
Finish: Stir in the peas and let them warm through for 2 minutes. Garnish with fresh parsley and serve hot.

Notes

For extra flavor, brown the chicken pieces before adding the broth.
Swap baby potatoes with sweet potatoes for a sweeter twist.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: American

Keywords: Instant Pot Chicken Stew, chicken stew recipe, pressure cooker chicken stew, easy chicken stew, hearty chicken stew, healthy chicken stew