If you are craving a cozy, comforting bowl of goodness, this Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe is a total winner. It brings together tender chicken breasts, velvety potatoes, sweet carrots, and vibrant green peas in a rich, herb-infused broth that practically sings with flavors. The fact that it all comes together effortlessly in your Instant Pot means you get a hearty, satisfying meal without the fuss. Trust me, once you try this stew, it will quickly become one of your favorite go-to recipes for an easy weeknight dinner or a Sunday supper that feels special but is surprisingly simple.
Ingredients You’ll Need
The magic of this stew lies in its straightforward yet essential ingredients. Each one plays a special role, whether it is building layers of flavor, adding texture, or brightening the bowl with color.
- Olive oil: Adds a subtle fruity richness and helps soften the onions and celery perfectly.
- Yellow onion, diced: Builds a sweet, aromatic base that’s critical for that comforting stew flavor.
- Celery, diced: Brings a light crunch and freshness, balancing the rich broth.
- Garlic, minced: Infuses the stew with its signature savory punch.
- Chicken broth: The soul of the stew, providing the savory liquid that ties everything together.
- Worcestershire sauce: Adds a wonderful depth and savory umami boost.
- Fresh rosemary and thyme, minced: These herbs lift the stew with bright, woodsy notes.
- Bay leaves: Slow-release the subtle, aromatic essence that deepens the flavor.
- Kosher salt: Essential for seasoning all the ingredients and balancing flavors.
- Carrots, thickly sliced: Give sweetness and a bit of bite to contrast the tender chicken.
- Boneless skinless chicken breasts: The hearty protein that becomes tender and juicy from pressure cooking.
- Baby yellow potatoes: Soak up the broth and provide creamy, melt-in-your-mouth texture.
- Frozen green peas: They bring a burst of color and fresh sweetness near the end.
- White wine vinegar: Adds a bright finish that balances the stew’s richness.
- Freshly ground black pepper: Adds just enough heat and complexity.
- Optional chopped fresh parsley: A fresh herbal garnish to brighten each serving.
How to Make Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe
Step 1: Sauté Aromatics
Start by turning on the Sauté function on your Instant Pot. When it’s hot, drizzle in the olive oil and toss in the diced onion and celery. Sauté until they soften and release their wonderful fragrances. Then add the minced garlic, turning off the heat but letting the residual warmth coax out even more aroma for about a minute. Don’t forget to deglaze the pot with a splash of chicken broth and scrape up those flavorful brown bits stuck on the bottom — that is pure flavor gold!
Step 2: Build the Broth
Pour in the remaining chicken broth and add Worcestershire sauce along with the fresh rosemary, thyme, bay leaves, and kosher salt. Give everything a gentle stir. Layer the sliced carrots evenly over this rich broth, laying the groundwork for your vegetables to cook to tender perfection during pressure cooking.
Step 3: Add Chicken and Potatoes
Season your chicken breasts with salt and pepper on both sides, then place them delicately over the carrots in the Instant Pot. Top the chicken with the baby yellow potatoes, then scatter the frozen peas on the very top. Resist the urge to stir here — layering like this helps everything cook evenly and retain distinct textures once done.
Step 4: Pressure Cook Your Stew
Seal the lid and make sure the vent is set to sealing. Set your Instant Pot to manual high pressure for 10 minutes. It will take roughly 15 minutes to build pressure before the timer starts. This method allows the chicken to simmer gently while the potatoes and carrots soften, melding all the flavors beautifully.
Step 5: Finish and Thicken the Stew
When the cooking time is up, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Open the lid and transfer the cooked chicken breasts onto a cutting board, removing the bay leaves from the pot. Ladle out about 2 cups of vegetables and broth, then blitz them with an immersion blender until smooth and silky. Stir this pureed portion back into the pot along with a teaspoon of white wine vinegar for a bright, tangy lift.
Step 6: Shred and Combine Chicken
Dice or shred the chicken breasts into bite-size pieces and fold them back into the stew. Taste and adjust seasoning with salt and pepper. Your nourishing, vibrant Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe is now ready to serve. Pair it with some crusty bread or warm biscuits to soak up every last drop.
How to Serve Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe
Garnishes
To elevate the presentation and flavor, sprinkle chopped fresh parsley on top right before serving. It adds a fresh herbal note and pop of green that makes each bowl look as delicious as it tastes.
Side Dishes
This stew holds up perfectly on its own but if you want to round out the meal, it’s fantastic with warm, crusty bread or flaky buttermilk biscuits for sopping up the luscious broth. A simple green salad or roasted seasonal vegetables can add crispness and extra nutrients without overwhelming the stew’s comforting flavors.
Creative Ways to Present
Serve the stew in rustic bowls or deep plates and add a dollop of tangy sour cream or crème fraîche for creaminess. A sprinkle of grated sharp cheddar or Parmesan can also be a delightful twist. For a special occasion, garnish with a few sprigs of thyme or rosemary to echo the stew’s herbaceous notes.
Make Ahead and Storage
Storing Leftovers
Leftover stew keeps beautifully in an airtight container in the refrigerator. The flavors continue to develop overnight, making it taste even better the next day. Just be sure to eat it within 4 days for optimal freshness and safety.
Freezing
This Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe freezes well, too. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally until warmed through. Adding a splash of extra broth or water will help if the stew thickened too much in the fridge. Avoid microwaving if possible to preserve texture, but if needed, use short bursts and stir between heats.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more richness and tend to stay very juicy under pressure cooking. Just adjust the seasoning to taste.
Do I have to peel the potatoes?
Baby yellow potatoes can be used unpeeled for extra nutrition and texture, just make sure to wash them well.
Can I make this stew vegetarian?
You can swap the chicken for hearty vegetables like mushrooms or use tofu, but be sure to use vegetable broth and adjust seasonings to keep the stew flavorful.
Is it possible to cook this stew on the stovetop?
Yes, but it’ll take longer—about 45 minutes simmering covered after sautéing. The Instant Pot really speeds up the process and infuses the flavors.
What can I substitute for Worcestershire sauce?
For a similar umami boost, try soy sauce or tamari in equal amounts, but be mindful of salt content and adjust accordingly.
Final Thoughts
This Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe is pure comfort in a bowl, with every spoonful radiating warmth and homey goodness. It’s easy enough for a weeknight but special enough to make any day memorable. I can’t wait for you to try this recipe and see just how effortless and delicious hearty homemade stew can be when the Instant Pot does the heavy lifting. Enjoy every cozy bite!
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Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe
This hearty and comforting Chicken Stew made in the Instant Pot combines tender chicken breasts, baby yellow potatoes, carrots, and green peas in a flavorful broth infused with fresh herbs like rosemary and thyme. The stew is thickened by blending a portion of the cooked vegetables and broth, creating a creamy texture without any cream. Ready in under an hour, this dish is perfect for a nourishing family meal served alongside crusty bread or biscuits.
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups chicken broth (or 2 teaspoons Chicken Better Than Bouillon + 2 cups water)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 bay leaves
- 1 teaspoon kosher salt (plus more to taste after cooking)
- 4 carrots, sliced into thick rounds
- 1.5 lbs boneless skinless chicken breasts (three 8-ounce breasts)
- 1.5 lbs baby yellow potatoes (can substitute regular yellow potatoes, 1- to 1.5-inch dice)
- 1 cup frozen green peas
- 1 teaspoon white wine vinegar
- Freshly ground black pepper
- Optional garnish: chopped fresh parsley
Instructions
- Sauté Aromatics: Turn on the Sauté function on your Instant Pot and wait until the screen says “hot”. Add the olive oil, then sauté the diced onion and celery until softened and fragrant. Add the minced garlic, turn off the Sauté function and continue to sauté for about a minute in the residual heat. To deglaze, pour in a small amount of broth and use a spatula to scrape up any bits of food stuck to the bottom of the insert.
- Add Broth and Herbs: Pour in the remaining chicken broth, then add the Worcestershire sauce, minced fresh thyme, minced fresh rosemary, bay leaves, and kosher salt. Add the sliced carrots in an even layer over the broth.
- Layer Chicken and Vegetables: Season both sides of each chicken breast with salt and freshly ground black pepper, then place them in an even layer on top of the carrots. Next, layer the baby yellow potatoes evenly on top, followed by the frozen green peas. Do not stir the layers.
- Pressure Cook: Close the lid of the Instant Pot and set the vent to sealing. Select Manual or Pressure Cook mode on High pressure and set the timer for 10 minutes. It will take about 15 minutes for the Instant Pot to come to pressure before the cooking time begins.
- Release Pressure and Blend: At the end of the cooking cycle, allow the pressure to naturally release for 10 minutes, then perform a quick release of any remaining pressure. Carefully remove the chicken breasts to a cutting board. Remove and discard the bay leaves. To thicken the stew, ladle about 2 cups of the vegetables and broth into a medium bowl and use an immersion blender to blend until smooth. Stir the blended mixture back into the stew along with the teaspoon of white wine vinegar.
- Shred Chicken and Serve: Dice or shred the cooked chicken into bite-size pieces using forks. Stir the chicken back into the stew. Taste and adjust seasoning with salt and pepper as desired. Serve warm with biscuits or crusty bread. Store leftovers in a sealed container in the refrigerator and consume within 4 days.
Notes
- If you don’t have fresh rosemary or thyme, dried herbs can be substituted using about one-third of the fresh amount.
- You can substitute baby yellow potatoes with regular yellow potatoes cut into 1- to 1.5-inch dice for even cooking.
- For a thicker stew consistency, you can blend more vegetables or reduce the broth slightly before pressure cooking.
- Make sure to not stir the ingredients before pressure cooking to allow proper layering and avoid burning.
- Leftover stew freezes well; thaw in the refrigerator overnight and reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
