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Instant Pot Chicken Stew with Potatoes, Carrots, and Green Peas Recipe

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4.1 from 57 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://allyumcooks.com/instant-pot-chicken-stew-with-potatoes-carrots-and-green-peas-recipe/