Easy Instant Pot Chicken Stew with potatoes is a cozy, one-pot dinner made with fork-tender chicken, hearty vegetables, and a rich, savory broth. Using the Instant Pot, this comforting stew cooks quickly but tastes like it has been slow-simmered for hours.
After testing this recipe extensively in my kitchen and refining it based on reader feedback over the years, it’s become one of my most reliable and popular Instant Pot meals.
It has over 30 five-star reviews from readers who make it on repeat! It's reliable, family-friendly, and ready in about 30 minutes.
I also include instructions for stovetop, slow cooker, and oven methods so you can make it whichever way works best for you.
Jump to:
- Why readers love this Instant Pot Chicken Stew Recipe
- Instant Pot Stewed Chicken Ingredients
- How to Make Easy Pressure Cooker Chicken Stew
- Substitutions and Variations
- Pro Tips and Tricks
- How To Serve
- How to Re-heat
- How to Freeze
- Pin This Instant Pot Chicken Stew Recipe For Later
- What Do You Think?!
- More Easy 30 Minute Recipe Ideas
- Printable Recipe
- Instant Pot Chicken Stew Recipe
- Reader Comments & Ratings
Why readers love this Instant Pot Chicken Stew Recipe
Readers especially love that it:
• Is incredibly easy for busy weeknights
• Tastes like slow-simmered stew — but cooks in a fraction of the time
• Produces tender chicken every time without guesswork
• Is comforting and kids love it.
“This is a keeper! A real hit with the whole family.” — Tim
"Ooh this is so delicious, I even had it for breakfast the next day. It really reminds me of the recipe my Grandma used to make, just yum.' — Hannah
Instant Pot Stewed Chicken Ingredients
Find the full list and quantities in the recipe card below.
Chicken - chicken thighs really are a great option for chicken stew since they don't dry out. They also give that delicious melt in the mouth 'pulled' finish. You can use bone-less or bone-in thighs, either works in this stew. Chicken legs or drumsticks would also work. You can use boneless skinless chicken breast too but you may need to adjust the cooking time slightly to stop it from drying out.
Vegetables - I use onions, celery and carrot for the base of the stew and to build flavor. When I'm pushed for time I buy the ready chopped onion celery and carrot mix from the store, which makes this recipe even faster. It's fine to add in other veggies your family love.
Potatoes - waxy potatoes especially help to thicken this dinner. I have used regular medium sized russet potatoes which are peeled. But any variety of potato is fine. I often use baby potatoes in this stew, then you don't even need to peel them. Sweet potatoes are also delicious.
Broth - I used fresh chicken broth, however, chicken or veggie stock cubes or bouillon work perfectly well too. You could also swap the chicken broth for vegetable broth.
Fresh Herbs - I use garlic, bay leaves and sprigs of thyme to add a wonderful fresh herbal flavor to the stew. You could also add in a sprig of rosemary or some freshly chopped parsley - whatever you have.
How to Make Easy Pressure Cooker Chicken Stew
Find the full printable ingredients and instructions in the recipe card below.
Season the chicken thighs well with sea salt and pepper. Add the olive oil to the Instant pot switched to the sauté setting.
Sear the chicken until golden brown to build flavor!
Keeping all the flavor from those browned bits, add the diced onion, celery, carrots and garlic. Stir until combined then sprinkle on the flour to help to thicken the sauce and stir again.
Add the potatoes and broth. Then the thyme and bay leaves before seasoning again.
Close the lid then cook on manual high pressure for 10 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
Shred the chicken, return to the stew and ladle into bowls.
If you love simple, cozy meals One-Pot Meals, here are more reader-favorite recipes to try next.
- Salmon with Spinach Cream Sauce
- Leftover Roast Beef & Wild Rice Soup
- Easy Chicken Alexander
- Instant Pot Chicken and Noodles
- Instant Pot Bean Soup
- Easiest Instant Pot Pulled Pork
How To Make Stovetop Chicken Stew
If I'm making Stovetop Chicken Stew the recipe and process is exactly the same. Just cover the pot with a lid and allow the stew to simmer very gently on low for 1 hour 30 minutes.
How To Make Chicken Stew in the Oven
Again this recipe is easily adapted if you want to make this Chicken Stew in the Oven. I like to use my Dutch oven, but any lidded oven-proof pot will work.
Follow the recipe, ensuring you brown the chicken in the pot first as that will add extra flavor into the dish. When ready to cook, cover with the lid and place in the oven at 300ºF/150ºC for 2 hours.
How To Make Slow cooker / Crockpot Chicken Stew
To make Slow Cooker/Crockpot Chicken Stew, I would again suggest browning the chicken first. Then finish the recipe, cover with a lid and cook on low for 6 hours.
Substitutions and Variations
To make a Gluten Free Instant Pot Chicken Stew ensure you use gluten free stock/stock cubes. Also omit the All Purpose flour and instead thicken the stew at the end by combining some of the chicken gravy with cornstarch before returning it to the pot.
If you have some white wine open feel free to add splash or two to build flavor after you have seared the chicken and veggies.
This stew recipe can also be adapted to make a vegetarian stew. Replace the chicken with sweet potato, butternut squash, cauliflower or a combination of your favorite veggies and use vegetable stock instead of chicken.
For a veggie and fiber boost stir through frozen peas or shredded kale at the end.
Substituting Chicken Breasts
If you prefer boneless chicken breasts for protein instead of thighs, you can absolutely use them — just reduce the pressure cooking time by a few minutes to keep them tender and juicy. For this stew:
- Boneless breasts: Cook 6–8 minutes on high pressure with a 5-minute natural pressure release.
- Bone-in breasts: Cook 8–10 minutes with a 5–10 minute natural pressure release.
Tip: Cut larger breasts into chunks for even cooking, and avoid overcooking — they can dry out faster than thighs. The flavor is still rich and comforting, and this method works beautifully for a lighter, quicker version of the stew.
Pro Tips and Tricks
- Searing the chicken is optional, but it does build great flavor into the stew. If you're in a rush feel free to skip step 3 carry on to step 4
- Adding the flour in the pressure cooker means the sauce will thicken as it cooks, and you won't have to spend time thickening the gravy once the meat has cooked.
- Take time to properly taste and season the stew as it will make all the difference to the finished dish.
- If you like your chicken pieces 'pulled' remove it from the chicken at the end, place in a medium bowl and gently break up with a 2 forks into bite-size pieces before adding back to the stew.
- New to pressure cooking? This beginner Instant Pot guide from Food52 is one I trust - I used to test recipes for them, and it clearly explains settings and safety basics.
Troubleshooting Your Instant Pot Chicken Stew
- Stew consistency too thin?
Use the sauté function for a few minutes after pressure cooking to thicken the sauce, or mix a cornstarch slurry with 1–2 tsp and a little water and stir in. - Food sticking to bottom of Instant Pot?
Make sure there’s enough liquid, stir well, and scrape the bottom before sealing. Layering ingredients helps prevent sticking. - Stew not flavorful enough?
Taste at the end and season with a bit more salt, pepper, or fresh herbs. A squeeze of lemon can brighten the finish of the dish.
How To Serve
This is definitely one of those dishes that is enough on it's own as you have everything here for a really filling one pot meal. Some Mashed Potatoes or a little crusty bread to help mop that gravy is also a great bet.
How to Re-heat
LIke many stews, I think this recipe tastes even better the next day since the flavors have had a chance to fully incorporate. Store any leftovers in an airtight container in the refrigerator and use within 2-3 days. To re-heat place in a saucepan and place over a medium heat to warm to piping hot.
How to Freeze
This stewed chicken dish can be stored in an airtight container in the freezer for up to 3 months. When ready to enjoy, remove from the freezer and allow the stew to defrost overnight in the refrigerator.
Pin This Instant Pot Chicken Stew Recipe For Later
What Do You Think?!
Love this Recipe?
I’d be so grateful if you could leave a ⭐ rating and comment below — it really helps me know what works for you!
Save this recipe to Pinterest or share it with a friend who loves cooking. Follow me on Facebook and Instagram for more family friendly easy-to-do recipes.
More Easy 30 Minute Recipe Ideas
Printable Recipe
Instant Pot Chicken Stew Recipe
Ingredients
- 8 Chicken Thighs - boneless and skinless
- 1 tbsp Olive oil - divided
- 1 large Onion - diced
- 2 ribs Celery - diced
- 2 medium Carrots - peeled and diced
- 2 cloves Garlic - peeled and grated
- 2 tbsp All-Purpose Flour (Plain Flour) - gluten free blend if required
- 2 medium Potatoes - peeled and diced
- 3 cups Chicken Stock - or vegetable stock/bouillon
- 5 sprigs Thyme
- 2 Bay Leaves
- Sea Salt and Black Pepper
Instructions
- Switch on the instant pot and select the sauté setting.
- Season the chicken thighs well with sea salt and pepper. Add the olive oil to the pot.
- Add the seasoned chicken and sear until the outside of the chicken in golden brown. You may need to do this in 2 batches so you don't crowd the pan.
- Add the diced onion, celery, carrots and garlic. Stir until combined.
- Sprinkle on the flour and stir again. If the four is well mixed into the other ingredients it won't go lumpy when you add the broth.
- Add the potatoes and broth. Stir again.
- Add the thyme and bay leaves.
- Season again and close the lid.
- Cook on manual high pressure for 10 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
- Remove the bay leaf, shred the chicken using 2 forks and serve hot.
Tim Mickelborough says
This is a keeper! A real hit with the whole family!
Jo Keohane says
Tim - so glad you all liked it. My lot can't get enough of this one! Thanks so much for your comment.
Janice says
This looks so warming and comforting. I really should use my Instant Pot for more than just soup and I think you may have convinced me to try more stews in it.
Jo Keohane says
I'm trying to use mine more too - given the price of everything at the moment! We love this stew and have made it a lot this winter - hope you enjoy! Thanks for your comment.
Dottie says
I couldn't find the stove top instructions.
Jo Keohane says
Hi Dottie - they are in the main text! If I'm making Stovetop Chicken Stew the recipe and process is exactly the same. Follow all the steps and just cover the pot with a lid and allow the stew to simmer very gently on low for 1 hour 30 minutes. Hope that helps!!
Karen Matero says
This recipe looks delish! Gonna try it tomorrow, however, I only have bone in thighs. Do I need to change the cook time in my instant pot?
Thanks for any advice,
Karen.
Jo Keohane says
Hi Karen - bone in thighs will be great - extra flavor! They do take a little longer to cook, maybe add 5 minutes to the instant pot time. Let me know how it is! Thanks for commenting.
Hannah Thomas says
Ooh this is so delicious, I even had it for breakfast the next day. It really reminds me of the recipe my Grandma used to make, just yum.
Jo Keohane says
Hi Hannah, so nice that it reminds you of a family recipe! Really glad you liked it and thanks for commenting!
Bella B says
I got an instant pot for Christmas and have been loving trying out new recipes. Our whole family loved this stew and we will be making it again. It was delish and so easy to make.
Jo Keohane says
Once you try the IP you won't look back! Thanks so much for your comment.
Mary Disterhoft says
This recipe looks really good and easy if I buy frozen veggies.
I have a slow cooker recipe that uses tarragon, Rosemary and one other seasoning, maybe basil. It gives the stew so much flavor! I think it gives it so much flavor. I put in the biscuits, too, if I make some.
Jo Keohane says
Love adding in more herbs - and biscuits are also a winner! Thanks for your comment
Traci says
Absolutely turned out amazing first try! This recipe has all the wonderful flavors of a delicious comfort food meal! Loved how easy and simple it was to make!
Jo Keohane says
Pleased to hear you loved this recipe! Thank you!
Sara says
SO good. I only had bone-in thighs, so I just de-boned them quickly before cooking. Absolutely delicious. Even my toddler loved it!!
Jo Keohane says
So glad to hear it passed the toddler test! Thanks for you comment.
Glenda says
Searing the chicken really did deepen the flavor of the stock. I've never done that with chicken soup, before. Now I always will. Thanks for a delicious recipe!
Jo Keohane says
You are so welcome and thank you for your feedback.
Gina says
Total comfort food! I made this GF and it still thickened up nicely. Great recipe!
Jo Keohane says
Thank you so much. Yes if you prefer to leave the flour out or use GF it still works a charm!
Fran says
Can I use chicken breasts?
Jo Keohane says
HI Fran - yes you absolutely can, although I sometimes find that chicken thighs stay more juicy and tender in this recipe. Thanks for your question.
Stephanie says
This is absolutely delicious! I had bone-in and skin on chicken thighs; followed the directions but added extra time to cooking (I cooked for 25 minutes). The chicken turned out juicy and the broth was flavorful. After it was done, I removed the thighs and pulled the meat off. My entire family loved this!
Jo Keohane says
Thanks so much Stephanie! So glad you enjoyed it.
Cynthia G. says
This recipe is yummers, super easy, and ready very quickly. Here are my modifications:
•Peeled & chopped yams, because my potatoes were green (toxic)
•threw in some leftover corn cut off cob when I threw in the yams
•added chopped mushrooms with the yams, because you don’t use ‘em, you lose ‘em (they go bad quickly)
•threw the remainder of the Cherry tomatoes when I tossed in the yams, because why the heck not
Everything else is the same, except I put it in a bowl over slices of extremely old, stale, hard baguette that I wasn’t going to let go to waste either.
My husband and I both LOVED it!!! …and clearly it’s easily modifiable. ⭐️⭐️⭐️⭐️⭐️ I’ll definitely be making this again.
Jo Keohane says
Sounds amazing Cynthia! Thanks for your detailed comment!! So happy you loved this recipe, it's a favorite!
Maddi says
This was delicious and a regular on our menu here in "Old Blighty" 🙂 Thank you
Jo Keohane says
Thanks so much Maddi, great to hear you love this one. We make it all the time too. Can't wait for my next visit to the old blighty - March!!! Thanks so much for your support.
Liliana says
I never comment, but had to here. This was absolutely incredible. I am in awe that something so simple can be so delicious. Thank you for the recipe♡
Jo Keohane says
HI Liliana - thank you so much for such a lovely message! That has really made my day! So happy you loved this recipe.
Lulu says
Great!!
Jo Keohane says
Thanks Lulu! We love this one too and make it all the time over the winter. Great with sweet potato too if you're a fan. Thank you for your lovely comment.
Jo Keohane says
Thanks Lulu! Its a great one for the fall! Thanks for your comment!
Steve says
Excellent, but always find and remove the bay leaf. They are indigestible and on rare occasions get stuck in the appendix and cause major problems and surgery. (Ask AI if you do not believe)
Jo Keohane says
Yes you definitely need to do that Steve! Glad you enjoyed the recipe and thanks for commenting.
Ron Gantz says
How many servings will this make?
Jo Keohane says
Hi Ron - it will make around 4 depending on the size of the portion! Enjoy!
Ron Gantz says
Can you double the recipe in one 6 qt Instant Pot? Or do you need to make 2 pots for 6-8 servings? Thanks......Ron
Jo Keohane says
Hi Ron - if you have an 8 quart instant pot doubling the recipe works fine...but you may need to make 2 separate batches in a 6 quart... hope that helps! Thanks so much for your comment
Ron Gantz says
Thanks......Ron
Ron Gantz says
One more question......I'm doubling recipe in an 8qt. IP. Assume times remain the same, but all ingredients doubled. Rather than shredding chicken, can I just cut it up into bite size pieces? If so, do I cut before searing or after soup is cooked? I think in the past I cut before searing. Which is best? Thanks.....Ron
Jo Keohane says
Hi Ron - you could cut it into pieces but you would need to reduce the cooking time. Hope that helps!! Thanks so much for your comment.