Instant Pot Chicken and Root Vegetable Stew
A comforting one-pot stew with tender chicken, seasonal root vegetables, and aromatic herbs, ready in under 30 minutes. This american-inspired instant pot ready in about 25 minutes pairs chicken thighs, boneless and skinless, olive oil, large, diced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Chicken and Root Vegetable Stew take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Chicken and Root Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Instant Pot Chicken and Root Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Chicken and Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Chicken and Root Vegetable Stew?
American instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
