Instant Pot Chicken Stew

This hearty Instant Pot chicken stew is a fast and flavorful meal the entire family with love! It only takes 10 minutes to prep and most of the cooking is hands off. Best of all, it’s packed with protein and great as leftovers!

Prep: 10Cook: 24Total: 34 minutes
Servings: 4 1x


  • 2 tablespoons butter or olive oil
  • 1 small yellow onion, diced
  • 3 large carrots, chopped
  • 2 stalks celery, diced
  • 1 ½ pounds boneless skinless chicken thighs, cut into bite sized pieces
  • 5 cloves garlic, minced
  • 2 cups chicken broth
  • 1 lb yellow or red potatoes, cut into 1-inch cubes
  • 2 bay leaves
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon dried sage
  • ½ teaspoon ground black pepper
  • 2 tablespoons cornstarch or arrowroot (mixed with ¼ cup water)
  • Freshly chopped parsley, for garnish


  1. Sauté: Turn on the Instant Pot and select the SAUTE function. Once hot, melt the butter or olive oil, then add the onion, carrots, and celery, and cook until the onion is soft and translucent. Add the chicken and cook for 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds. Press CANCEL. Add a splash of the chicken broth to deglaze the pan and use a wooden spoon to scrape up any bits of food stuck to the bottom of the insert.
  2. Combine: Add the remaining broth, potatoes, bay leaves, sea salt, Italian seasoning, sage, and black pepper to the pot. 
  3. Cook: Secure the lid and set the vent to sealing. Select the PRESSURE COOK or MANUAL function and cook on HIGH pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure. Let the pressure release naturally for 10 minutes, then release the remaining pressure manually by switching the valve to the venting position. Remove the lid and stir.
  4. Thicken: Combine the cornstarch/arrowroot and water in a small dish and stir until dissolved. Remove the lid of the Instant Pot and discard the bay leaves. Select SAUTE, then stir in the cornstarch mixture. Let everything simmer for 3-4 minutes until thickened.
  5. Serve: Serve with freshly chopped parsley. Enjoy!


  1. Boneless skinless chicken thighs or breasts work great in this recipe.
  2. Use bone broth for added collagen, protein, and more flavor!
  3. Yellow potatoes can be subbed for red or sweet potatoes.
  4. Deglazing the pan simply removes any caramelized or brown bits that are stuck. To deglaze, just add a splash of the broth, and use a silicone or wooden spatula to remove any food stuck to the bottom of the insert. If you skip this, it can trigger a BURN message which will stop the cooking process.
  5. Don’t have Italian seasoning on hand? Use ½ teaspoon dried oregano and ½ teaspoon dried basil instead.
  6. Don’t forget to remove the bay leaves! They aren’t edible.
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