Easy Instant Pot Chicken Stew with Potatoes
A cozy, from-scratch Instant Pot chicken stew loaded with tender thighs, hearty potatoes, carrots, celery, and a lightly thickened, savory broth. Weeknight-fast and deeply comforting.
Equipment
- Instant Pot (6–8 qt)
- Tongs
- Wooden spoon
- Measuring Cups & Spoons
Ingredients
Chicken Stew
- 8 chicken thighs boneless & skinless
- 1 tbsp olive oil divided
- 1 onion diced, large
- 2 ribs celery diced
- 2 carrots peeled & diced, medium
- 2 cloves garlic peeled & grated
- 2 tbsp all-purpose flour or gluten-free blend
- 2 potatoes peeled & diced (¾–1 in)
- 3 cups chicken stock or vegetable stock/bouillon
- 5 sprigs thyme
- 2 bay leaves
- sea salt & freshly ground black pepper to taste
Instructions
- Heat the Pot and Prep to Sear: Select Sauté on the Instant Pot. Pat chicken thighs dry and season generously with sea salt and black pepper. Add ½ tbsp olive oil and heat until shimmering. Tip: Dry chicken = better browning and more fond.
- Sear the Chicken in Batches: Sear chicken in two batches, 2–3 minutes per side, until golden. Add the remaining ½ tbsp oil for the second batch if needed. Transfer browned chicken to a plate. Tip: Don’t crowd the pot; space encourages caramelization.
- Build the Aromatic Base: Add onion, celery, and carrots. Stir and scrape to lift the fond; cook 2–3 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant. Tip: If the bottom threatens to burn, splash in 1–2 tbsp stock to deglaze.
- Thicken with Flour: Sprinkle flour over veggies and stir 30–60 seconds to coat and cook off the raw taste. GF option: skip flour now and thicken after pressure cooking with a 1 tbsp cornstarch + 1 tbsp cold water slurry.
- Add Potatoes and Liquids: Stir in potatoes and 3 cups stock, scraping until the bottom is perfectly smooth. Nestle in thyme and bay leaves. Lightly season the liquid. Return chicken (and juices) to the pot. Tip: Nothing should be stuck to the bottom to avoid a Burn warning.
- Pressure Cook: Lock the lid. Set to Manual/Pressure Cook (High) for 10 minutes. When complete, natural release for 10 minutes, then quick-release any remaining pressure. Tip: Natural release keeps chicken tender and potatoes intact.
- Finish and Serve: Open the lid; remove bay leaves and thyme stems. Roughly shred or chunk the chicken with two forks. Taste and adjust seasoning. For thicker stew, switch to Sauté and simmer 2–3 minutes, or whisk in a small cornstarch slurry and simmer until glossy. Serve hot.
Notes
Potato tip: Dice into ¾–1-inch pieces so they hold shape under pressure.
Make it gluten-free: Use a GF flour blend or thicken at the end with cornstarch slurry.
Serving idea: Great with crusty bread or a side salad.
Make it gluten-free: Use a GF flour blend or thicken at the end with cornstarch slurry.
Serving idea: Great with crusty bread or a side salad.