Easy Instant Pot Chicken Stew with Potatoes

When the day gets busy, I reach for one trick that never fails: a pressure cooker stew that tastes like it simmered all afternoon. This Easy Instant Pot Chicken Stew with Potatoes layers golden-seared chicken with a classic mirepoix, herbs, and stock for deep, cozy flavor in a fraction of the usual time. If you’ve ever believed great stew needs hours on the stove, this method (high pressure + natural release) will pleasantly surprise you with tender chicken, creamy potatoes, and a silky broth—fast.

Ingredients

Ingredient	Amount/Quantity
Chicken thighs, boneless & skinless	8 thighs
Olive oil, divided	1 tbsp
Onion, diced	1 large
Celery, diced	2 ribs
Carrots, peeled & diced	2 medium
Garlic, peeled & grated	2 cloves
All-purpose flour (or gluten-free blend)	2 tbsp
Potatoes, peeled & diced	2 medium
Chicken stock (or vegetable stock/bouillon)	3 cups
Thyme	5 sprigs
Bay leaves	2
Sea salt & freshly ground black pepper	to taste

Tip: Dice potatoes into ¾–1-inch pieces so they hold shape under pressure.

Timing

Task	Time
Prep (chop & season)	15 minutes
Sear & sauté	8–10 minutes
Pressure cook (High)	10 minutes
Natural release	10 minutes
Estimated total (including pressure build 8–10 min)	40–45 minutes

Context: You’ll have a hearty, from-scratch stew in about the time it takes to set the table and toast bread.

Step-by-Step Instructions

Step 1: Heat the Pot and Prep to Sear

Switch the Instant Pot to Sauté. Pat the chicken thighs dry and season generously with sea salt and black pepper. Add ½ tbsp olive oil to the pot and heat until shimmering.
Tip: Dry chicken = better browning. Patting dry helps build fond (those tasty brown bits).

Step 2: Sear the Chicken in Batches

Sear the seasoned chicken in two batches, 2–3 minutes per side, until golden brown. Add the remaining ½ tbsp olive oil for the second batch if needed. Transfer browned chicken to a plate.
Tip: Don’t crowd the pot—space encourages caramelization, not steaming.

Step 3: Build the Aromatic Base

Add onion, celery, and carrots to the pot. Stir and scrape to pick up fond. Cook 2–3 minutes until vegetables soften. Add garlic and cook 30 seconds until fragrant.
Tip: If the bottom threatens to burn, splash in 1–2 tbsp stock to deglaze before moving on.

Step 4: Thicken with Flour

Sprinkle the flour over the veggies and stir for 30–60 seconds to coat; this prevents lumps later and lightly thickens the broth.
Tip: If gluten-free, use a GF flour blend or skip now and thicken later with a 1 tbsp cornstarch + 1 tbsp cold water slurry after pressure cooking.

Step 5: Add Potatoes and Liquids

Stir in the potatoes and 3 cups stock, scraping the bottom until completely smooth. Nestle in the thyme and bay leaves. Taste the liquid and lightly season. Return the chicken (and juices) to the pot.
Tip: Make sure nothing is stuck to the bottom—this is the #1 way to avoid the Burn warning.

Step 6: Pressure Cook

Secure the lid. Set to Manual/Pressure Cook (High) for 10 minutes. When complete, natural release for 10 minutes, then manual release any remaining pressure.
Tip: Natural release helps keep chicken tender and potatoes intact.

Step 7: Finish and Serve

Open the lid, remove bay leaves and thyme stems. Use two forks to roughly shred or chunk the chicken in the pot. Taste and adjust salt and pepper. If you prefer thicker stew, switch to Sauté and simmer 2–3 minutes, or whisk in a small cornstarch slurry and simmer until glossy. Serve hot.

Nutritional Information

Approximate per serving (6 servings):

• Calories: ~330 kcal
• Protein: ~30 g
• Carbohydrates: ~24 g (Fiber ~3 g)
• Fat: ~12 g (Saturated ~3 g)
• Sodium: varies by stock and seasoning
• Notable nutrients: potassium from potatoes; vitamin A from carrots; iron & B vitamins from chicken thighs

Note: Values are estimates based on standard databases; actual numbers vary by brands and portion size.

Healthier Alternatives

• Lean Swap: Use boneless, skinless chicken breasts and reduce pressure time to 8 minutes (keep the 10-minute natural release). Slightly leaner, still juicy.
• Gluten-Free: Replace flour with a cornstarch slurry after pressure cooking (start with 1 tbsp cornstarch + 1 tbsp cold water).
• More Veggies: Add parsnips or mushrooms with the potatoes, or stir in frozen peas after cooking for a pop of color and fiber.
• Lower Sodium: Choose low-sodium stock, season at the end with a pinch of salt + squeeze of lemon to boost perceived saltiness.
• Dairy-Free Creaminess: Stir in 2 tbsp unsweetened cashew cream after cooking for a silky finish without dairy.

Serving Suggestions

• Classic Pairing: Ladle over buttered crusty bread or steamed rice to soak up the savory broth.
• Fresh Finishes: Top bowls with chopped parsley, fresh thyme leaves, or a lemon zest sprinkle to brighten rich flavors.
• Comfort Night: Serve with a crisp green salad and simple vinaigrette; add chili flakes if you like gentle heat.
• Meal Prep Win: Portion into containers with extra broth for reheating; the flavors deepen beautifully by day two.

Common Mistakes to Avoid

• Crowding during sear: Steaming prevents browning. Solution: Sear in batches for golden crust and deeper flavor.
• Not deglazing the pot: Stuck bits can trigger Burn. Solution: Splash in stock and scrape until the bottom is smooth before pressure cooking.
• Adding flour after liquid: Causes lumps. Solution: Toast flour on veggies first, then add stock.
• Overcut potatoes: Tiny dice break down. Solution: Keep at ¾–1 inch.
• Skipping natural release: Sudden depressurization can toughen meat. Solution: 10-minute natural release as directed.

Storing Tips

• Refrigerate: Cool completely; store in airtight containers for 3–4 days.
• Freeze: Up to 3 months. For best texture, undercook potatoes by 1–2 minutes if you plan to freeze.
• Reheat: Stovetop over medium until simmering; add a splash of stock to loosen. Microwave in 60–90 second bursts, stirring between intervals.
• Make-Ahead: Chop veggies a day ahead; store submerged potatoes in cold water (drain well before cooking).

Conclusion

This Easy Instant Pot Chicken Stew with Potatoes proves that comfort food doesn’t need all day. Searing for flavor, deglazing for clarity, and a short high-pressure cook yield tender chicken, creamy potatoes, and a savory herb broth every time. I hope it becomes your go-to weeknight bowl of cozy. If you make it, leave a rating and a comment—tell me your favorite garnish or any veggie twists you tried. Don’t forget to subscribe for more quick, wholesome dinners.

FAQs

Q1. Can I use chicken breasts instead of thighs?

Yes. Use boneless, skinless breasts and cook 8 minutes on High with 10 minutes natural release. Breasts are leaner, so avoid overcooking to keep them tender.

Q2. How do I thicken the stew without flour?

After pressure cooking, set to Sauté, bring to a simmer, and stir in a cornstarch slurry (start with 1 tbsp cornstarch + 1 tbsp cold water). Simmer 1–2 minutes until glossy.

Q3. Can I add peas or corn?

Absolutely. Stir in 1 cup frozen peas or corn after pressure cooking; let sit on Keep Warm for 3–5 minutes to heat through without turning mushy.

Q4. What if my Instant Pot shows the Burn message?

Cancel, quick release if needed, and deglaze thoroughly: remove the contents, add a splash of stock, and scrape the bottom clean. Return everything and resume.

Q5. How can I make this on the stovetop or slow cooker?

• Stovetop: Follow Steps 1–5 in a Dutch oven, then simmer 25–30 minutes until potatoes are tender and chicken is cooked through.
• Slow cooker: Sauté and deglaze on the stove first, then cook on Low 5–6 hours or High 2½–3 hours until tender; thicken at the end if desired.