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image of instant pot chicken stew bowl

Instant Pot Chicken Stew

Instant Pot Chicken Stew is made with tender chicken meat and various vegetables in a creamy broth base. You can prepare it in 30 minutes and let the pressure cooker do its magic!
Course Main Course
Cuisine American
Keyword Instant Pot Chicken Stew
Prep Time 30 minutes
Cook Time 10 minutes
Natural Pressure Release 15 minutes
Total Time 55 minutes
Servings 6 servings
Calories 566kcal
Author Catalina Castravet


  • 2 lbs chicken thighs boneless and skinless - cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1/3 cup white wine
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 2 stalks celery diced
  • 2 medium carrots cut into thick rounds
  • 3 tablespoons flour
  • 1/2 teaspoon rosemary fresh or dried
  • 1/2 teaspoon thyme fresh or dried
  • 1/2 teaspoon dried Italian herbs
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 1/2 lbs baby potatoes peeled and cut into cubes
  • 1 cup sweet peas frozen
  • 4 cups chicken broth more if needed
  • 1/2 cup heavy cream
  • 2 bay leaves
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons cornstarch



  • Turn on the sauté function on high and once the IP displays HOT, heat the oil.
  • Cook the chicken cubes in batches, careful not to over crown in the pot and sear until golden brown, then, set aside on a plate. Cover with foil to keep warm.
  • Add the white wine and using a wooden spoon, scrape the bits that stuck to the bottom of the pot.
  • Add the onion to the IP and saute for 1 minute, add the garlic and saute stirring for 30 seconds.
  • Add the bell pepper, carrots and celery, saute for 5 minutes, stirring occasionally.
  • Add the rosemary, thyme, Italian dried herbs, and paprika. Stir to combine.
  • Season with salt and pepper and add sprinkle flour on top. Stir to combine.
  • Add back the chicken.
  • Next, add the potatoes, frozen sweet peas, and chicken broth. The broth should cover the ingredients by 1-2 inches, but make sure you don't go over the pot MAX line. Stir to combine.
  • Add bay leaves.


  • Cancel the Saute function.
  • Lock the lid, seal, Pressure Cook for 10 minutes, followed by 10 minutes Natural Pressure Release after which release manually the remaining pressure.


  • Once the pressure has bee released, open the lid and click again on SAUTE.
  • Add the cream, stir and cook for 5 minutes.
  • In a small bowl or measuring cup, dissolve 2 tablespoons of cornstarch in 1/2 cup of water and slowly pour the mixture into the stew. Stir until thickened.
  • Turn of the Saute function.
  • Discard the bay leaves, garnish the soup with parsley and serve.


Calories: 566kcal | Carbohydrates: 37g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 734mg | Potassium: 1176mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4552IU | Vitamin C: 72mg | Calcium: 83mg | Iron: 3mg