Instant Pot Chicken and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting one-pot stew with tender chicken, seasonal root vegetables, and aromatic herbs, ready in under 30 minutes. This American-inspired Instant Pot recipe, ready in about 25 minutes, pairs chicken thighs, boneless and skinless, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 American cuisine 320 cal/serving

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Ingredients

1.5 lbs chicken thighs, boneless and skinless
2 tbsp olive oil
1 large, diced onion
2, peeled and diced carrots
2 stalks, diced celery
3 cloves, minced garlic
1 tsp dried thyme
1 bay leaf
4 cups chicken broth
1 cup, diced potatoes
1 cup frozen peas
to taste salt
to taste black pepper

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Instructions

Step 1: Select Sauté mode on Instant Pot and heat 2 tbsp olive oil until shimmering. Add 1 large diced onion and cook for 3-4 minutes until translucent and softened.
Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves, stirring for 2 minutes until fragrant and vegetables begin to soften.
Step 3: Stir in 1 tsp dried thyme and 1 bay leaf, then add 1.5 lbs diced chicken thighs, 4 cups chicken broth, and 1 cup diced potatoes. Secure lid and set valve to Sealing.
Step 4: Cook on High Pressure for 10 minutes. Allow 10-minute natural release, then quick-release remaining pressure.
Step 5: Stir in 1 cup frozen peas and season with salt and black pepper to taste. Cook on Sauté mode for 2 minutes until peas are heated through and stew thickens slightly.