Gluten-Free/ Instant Pot Basics/ Instant Pot Chicken Recipes/ Instant Pot Stews & Braises

Instant Pot Chicken & Potatoes

Hearty and comforting like a nanna’s hug, this meal of stewed Instant Pot chicken and potatoes 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.

Instant Pot Chicken & Potatoes Stew (Gluten-free) #instantpot #pressurecooker #chicken #stew #potatoes

We love a good one-pot meal and with the Instant Pot, you can make this tasty and rustic meal of 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.

I used a combination of chicken thighs and breast 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!

Hearty Instant Pot Chicken & Potatoes

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Hearty Instant Pot Chicken & Potatoes

Hearty 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
  • Method: Instant Pot



  • 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.

How to make pressure cooker chicken and potatoes stew


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

White potato can be replaced with sweet potato.


Rustic & Hearty Instant Pot Chicken & Potatoes Stew With Peas - Gluten-free pressure cooker recipe | #instantpot #pressurecooker #chicken #potatoes #stew #chickenstew

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  • Reply
    D. R.
    February 16, 2018 at 1:55 pm

    How much is a cube of chicken broth?

    • Reply
      February 16, 2018 at 2:44 pm

      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.

  • Reply
    February 16, 2018 at 3:03 pm

    If I don’t have the stock on hand, would Better Than Bullion work?

    • Reply
      February 21, 2018 at 6:31 pm


    • Reply
      March 24, 2018 at 12:01 pm

      Yes, for sure!

  • Reply
    Kay Stegall
    February 19, 2018 at 1:22 pm

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

    • Reply
      February 21, 2018 at 6:30 pm

      Fantastic. So glad you enjoyed it, and thank you for letting us know.

  • Reply
    February 23, 2018 at 2:54 pm

    Looks to be such a healthy recipe and so ‘eye appealing’ thanks for sharing

    • Reply
      February 23, 2018 at 8:46 pm

      Hope you find the time to make it and enjoy it Carolyn! Thanks for the feedback 🙂

  • Reply
    April 30, 2018 at 11:30 am

    I will be using 1 1/2 cups of chicken stock instead of the cube. Do I also use the 1 1/2 cups of water?

    • Reply
      May 7, 2018 at 4:43 pm

      Kim, you can just use 1.5 cups of broth.

  • Reply
    August 17, 2018 at 4:40 pm

    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.

    • Reply
      September 3, 2018 at 3:31 am

      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.

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