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–+ servings
Instant Pot Chicken Stew served in bowls with a glass of lemon water.
Kaeleigh Pugliese

Instant Pot Chicken Stew

5 from 9 votes
Instant Pot Chicken Stew is a hearty, comforting meal made with tender chicken thighs, potatoes, and vegetables in a rich, creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American
Calories: 443
Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients  

  • 1 tablespoon olive oil
  • 2 pounds boneless chicken thighs, cubed
  • 1 large onion, diced
  • 1 cup celery, sliced
  • 1 cup carrots, sliced
  • 3 garlic cloves, minced
  • 3 tablespoons flour
  • 2 cups russet potatoes, peeled & cubed
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup frozen peas
  • 1 cup heavy cream

Instructions
 

Instant Pot:
  1. Set the Instant Pot to the sauté function. Add olive oil. Once hot, add cubed chicken. Sear for 2-3 minutes until lightly browned (it doesn’t need to be cooked through). Remove and set aside.
  2. Add onions, celery, and carrots to the pot. Sauté for 3-4 minutes until softened. Stir in garlic and cook for 1 minute.
  3. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Gradually add chicken broth while stirring, scraping any browned bits from the bottom of the pot.
  4. Return the chicken to the pot. Add potatoes, thyme, salt, and pepper. Stir to combine.
  5. Close the lid and set the valve to sealing. Cook on High Pressure for 10 minutes. Allow for a 10-minute natural pressure release, then manually release any remaining pressure.
  6. Stir in frozen peas and heavy cream, let them warm in the residual heat for 2-3 minutes. Adjust seasoning to taste and serve.
Stove Top:
  1. Heat olive oil in a large pot over medium heat. Sear cubed chicken for 2-3 minutes until lightly browned. Remove and set aside.
  2. Add onions, celery, and carrots to the pot. Sauté for 3-4 minutes, then stir in garlic and cook for 1 minute.
  3. Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth, stirring to combine.
  4. Return chicken to the pot, then add potatoes, thyme, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until chicken and potatoes are tender.
  6. Stir in frozen peas and heavy cream, cook for another 5 minutes. Adjust seasoning to taste and serve.

Nutrition

Calories: 443kcalCarbohydrates: 17gProtein: 22gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 147mgSodium: 738mgPotassium: 599mgFiber: 3gSugar: 4gVitamin A: 3409IUVitamin C: 13mgCalcium: 61mgIron: 2mg

Notes

  • Deglaze the pot well: After sautéing the vegetables and adding the broth, scrape the bottom of the Instant Pot thoroughly to release any browned bits and help prevent a burn notice.
  • Add cream at the end: Stirring in the heavy cream after pressure cooking keeps the stew smooth and prevents curdling.
  • Cut ingredients evenly: Keeping the chicken and potatoes similar in size helps everything cook evenly.
  • Let it rest briefly: Allowing the stew to sit for a few minutes after cooking helps it thicken slightly before serving.
  • Serving Suggestions: This Instant Pot chicken stew tastes best with sides like our Jalapeño Cheddar Cornbread or Wedge Salad.

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