Instant Pot Chicken & Potatoes Stew

Hearty and comforting like a nanna’s hug, this meal of stewed Instant Pot chicken and potatoes recipe will become your family’s favourite. It also happens to be gluten-free and can be dairy-free (minus the butter), making it a great all-rounder for those with dietary restrictions. 

We love a good one-pot meal and with the Instant Pot, you can make this tasty and rustic meal of stewed chicken and potatoes with minimal cleanup. Plus, cooking the potatoes and chicken at the same time allows for the flavours of the poultry, leeks and vegetables to infuse the spuds, while the starch in them thickens the broth and makes it rich and hearty. 

You might also enjoy this creamy Instant Pot chicken stew with spring vegetables.



We used a combination of chicken breast and thighs meat in this recipe, but you can use whatever cut is available or suitable for your budget. Turkey meat or pork would also work well in this dish.

We wanted to make it a little bit French-inspired, so we used leeks sautéed in butter as our base, but you can easily use olive oil for a dairy-free/Whole30 friendly option.

If you can’t eat white potatoes, you can replace them with sweet potatoes, parsnips, pumpkin or other starchy vegetables. We hope you enjoy this quick and easy dinner meal!

Chicken and Potatoes Instant Pot stewed together


Yes, you can use chicken thighs (whole or diced), chicken legs or a combination of chicken meat. If cooking whole chicken legs or whole chicken thighs, increase the cooking time by 5 minutes as the chicken will need longer to cook through. 


Follow the directions the same, whether you’re doing it on the stove or in a slow cooker. If the slow cooker is ceramic, do the Sauteing part in a pot on the stove and then transfer and mix all ingredients in the slow cooker vessel. Slow cooker: cook for about 3-4 hours on high or 4-6 on low. Stovetop: cook for 35-40 minutes.


How to make pressure cooker chicken and potatoes stew



“This is probably my favorite of your chicken recipes yet! Definitely will have this in the rotation”

★ – Kay

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Hearty Instant Pot Chicken & Potatoes

Instant Pot Chicken & Potatoes Stew

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Entree
  • Method: Instant Pot
  • Cuisine: British


Instant Pot chicken and potatoes will become your family’s favourite.  You can make this tasty one-pot rustic meal of chicken and potatoes with minimal cleanup.


  • 1 large leek (white and pale green parts only), halved, washed and diced
  • 1 oz / 28 g of butter (salted or unsalted, ghee or 2 tablespoons of olive oil)
  • 2 medium chicken breasts (0.7 lb / 350 g ), diced
  • 4 skinless chicken thighs (0.5 lb / 300g ), diced
  • 34 large potatoes (about 1.7 lb / 800 g), diced into large cubes (larger than chicken pieces)
  • 1 large carrot, sliced
  • 3 cloves of garlic, chopped
  • 1/2 cup frozen peas (optional)
  • 2 bay leaves
  • 1 cube of chicken stock (or 400 ml / 1.5 cups broth)
  • Zest of 1/2 lemon
  • 2 tablespoons lemon juice
  • 1 + 1/2 teaspoons salt
  • 1/2 teaspoon white or black pepper
  • 400 ml (1 + 1/2 cups) water


  1. Turn the Instant Pot on and press the Sauté function.
  2. Add the leeks and butter and cook for 4-5 minutes, until softened.
  3. Add the rest of the ingredients. Reserve half of the peas (if using) for later.
  4. Stir everything in the pot, and press the Keep Warm/Cancel button to stop the Sauté process.
  5. Place and lock the lid, making sure the top vent is pointing to Sealing. Press the Manual setting, HIGH pressure and adjust the time to 10 minutes. After 3 beeps the Instant Pot will start to build up the pressure and begin the cooking process. The pressure should take about 10 minutes to build, plus 10 minutes of cooking, so about 20 minutes in total.
  6. In the meantime, add the remaining frozen peas to a bowl of boiling hot water to defrost.
  7. Once the timer goes off, allow 5 minutes for the pressure to release naturally; then, use a quick release method (move the top vent knob to Venting, while standing away from the Instant Pot as the steam will shoot up in the air).
  8. Open the lid, stir through and serve topped with the remaining defrosted peas and a little extra lemon zest and black pepper for garnish, if you like.


For a dairy-free version, replace butter with ghee or olive oil.

White potato can be replaced with sweet potato.


  • Serving Size:
  • Calories: 573
  • Sugar: 7 g
  • Sodium: 1184.5 mg
  • Fat: 12.8 g
  • Carbohydrates: 72.5 g
  • Protein: 44.7 g
  • Cholesterol: 142.7 mg



Stew with chicken and potatoes - Instant pot recipe

Instant Pot Recipes
By Instant Pot Eats

About Instant Pot Eats: Published by a seasoned food blogger and cookbook author, Irena Macri, and a team of cooking experts and enthusiasts, this blog is dedicated to delicious Instant Pot recipes you can make using your trusted pressure cooker.

More about us here »


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  1. I’m in a foreign country right now, but I have my Instant Pot and I decided to try making this even though I didn’t have everything it called for.

    No leeks here, but I did find some good-sized green onions. Used all chicken breasts (on WW, they are zero points). Used olive oil rather than butter. I included a full cup of peas (we love peas). No bay leaves, couldn’t find any. No lemons, only limes. And I didn’t have anything that could serve as a microplane, so no zest, just juice.

    Added some chopped cilantro and diced zucchini.

    Set the IP going when we were going out to our pier to watch the sunset with our neighbors (sort of a tradition). That meant that the Pot came to pressure, cooked for 10 minutes, released all its pressure on its own, and held the food at warm for us. We came back and puttered around for awhile and when we were ready, we served up.

    It was really tasty! Lots of variations come to mind for the future, but it was really quite good just the way I did it. I was a bit surprised, but very satisfied. There’s a good couple of servings left for another night as well. This recipe – and variations thereon – is definitely going into our rotation.

  2. Just delicious! It was quite a simple recipe, with no fancy ingredients but the flavour was soo good! Kind of like a yummy chicken leek and potato soup but more than soup. We used just breast and it was soo tender! My husband cooked it using our new pressure cooker for the first time and he was so worried he would ruin it but he didn’t fail. The fussy 5yr old loved it!
    I hope to make this on the regular now. Thankyou so much!

    1. Ghee is made from butter but it’s 98% dairy-free. Sure, if you’re severely allergic to any kind of dairy, then you probably don’t want to risk using ghee but most people who avoid dairy can usually consume ghee. It’s Whole30 and Paleo approved.

      1. That’s all fine and good, but to call it dairy free is irresponsible. As someone with allergies, this type of thing can lead to accidental dosing and a trip to the ER when a well meaning relative or friend believes what you have written.

        1. Maybe you could read through the whole recipe. Between the introduction & notes, the author says twice to substitute the butter or ghee with olive oil to make it truly dairy free.

          …it appears you are the one who is irresponsible – not the author – if you missed that.

  3. This is a fabulous recipe and has become one of my family’s favorite dishes. It has wonderful flavor and is easy/quick to make.

  4. I just got an 8 quart instant pot for my birthday and was wondering how to make the meal much bigger (family of 7). Do I just double/triple everything evenly? I would need way more chicken and potatoes to feed my army.

    1. Hi Gina. Yes – you can generally follow the same rule for doubling or tripling any recipe on the stove top or in the oven. You just want to be considerate of liquid (it may not require 2-3x as much) and filling the pot too high. You want to fill it to the top line on the inner pot and no further.

  5. This is probably my favorite of your chicken recipes yet! Definitely will have this in the rotation

    1. They are pretty universal, it’s 1 cube from a packet of 10 cubes or however many there are in the packet. Usually 1 cube of stock is added to about 2 cups of water, so if you’re using stock powder instead, go for about 1 tablespoon or so. We use these stock cubes and each one is about 10 grams or so.

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