clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Chicken Stew

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: Kara Lydon
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


A hearty and comforting meal, this creamy Instant Pot Chicken Stew is made with chicken thighs, carrots, garlic, green beans, and spices like rosemary, thyme and sage.


  • 2 tablespoons olive oil
  • 1.51.75 lbs boneless, skinless chicken thighs
  • 2 tablespoons butter
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 23 celery stalks, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup white wine
  • 1.5 lbs baby potatoes, cut into bite-sized pieces
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 1 1/2 cups frozen cut green beans
  • 1/2 cup heavy cream
  • 3 tablespoons cornstarch


  1. Set Instant Pot to high Sauté and add olive oil. Once oil is hot, add chicken thighs and sear until browned, about 3-4 minutes on each side (chicken should be easy to flip once browned). Remove chicken from pot and set aside.
  2. Set Instant Pot to normal Sauté. Add butter and once melted, add onions, celery and carrots and cook until onions are translucent, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add wine to deglaze the pan (scrape the bottom of the pan using a spatula or mixing spoon).
  4. Turn Sauté off / hit Cancel. Add chicken back into the pan followed by the potatoes, rosemary, thyme, sage, parsley, bay leaf, salt, pepper, and chicken broth. Stir ingredients together.
  5. Secure cover onto Instant Pot (make sure set to sealing) and set to Pressure Cook for 10 minutes. Allow for natural pressure release for 10 minutes before using quick release.
  6. Remove chicken from pot and shred before adding back to pot.
  7. Stir in heavy cream and green beans. Remove bay leaf.
  8. In a small bowl, whisk together cornstarch and 3 tablespoons water until combined. Add cornstarch slurry to pot, stir to incorporate, and set to Sauté until soup begins to thicken, about 3-5 minutes (soup will continue to thicken as it cools).
  9. Serve hot and with additional salt and / or pepper, to taste.


  1. If you don’t have or like green beans, use a use frozen vegetable of your choice. Corn, bell peppers, peas, broccoli or cauliflower would all work well.
  2. If you don’t want to use wine, add a little bit of broth to deglaze the pot before adding the rest.
  3. Allow the heavy cream to come to room temperature before adding it in to prevent curdling.
  4. Make sure to cut the potatoes small enough (think bite-sized pieces) so they cook to fork-tender.

To make chicken stew in the slow cooker:

  1. Add all ingredients (except olive oil, butter, green beans, heavy cream, and cornstarch) to slow cooker and cook until chicken reaches an internal temperature of 165 degrees F and potatoes are tender, about 3-4 hours on high and 7-8 hours on low.
  2. Stir in green beans, heavy cream, and cornstarch slurry to help thicken.
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Stew
  • Method: Instant Pot
  • Cuisine: American