1.5 lbs baby yellow potatoes (can sub regular yellow potatoes, 1- to 1.5-inch dice)
1 cup frozen green peas
1 teaspoon white wine vinegar
freshly ground black pepper
optional garnish: chopped fresh parsley
Categories
Main Course
Cuisine
American
Steps
Turn on the Sauté function on your Instant Pot and wait until the screen says "hot". Add the olive oil, then sauté the onion and celery until softened and fragrant. Add the garlic, turn off the Sauté function and continue to sauté for about a minute in the residual heat. To deglaze, pour in a small amount of broth and use a spatula to scrape up any bits of food stuck to the bottom of the insert.
Pour in the remaining broth, then add the Worcestershire sauce, thyme, rosemary, bay leaves and kosher salt. Add the sliced carrot in an even layer.
Season both sides of each chicken breast with salt and pepper, then place them in an even layer on top of the carrots. Layer the baby potatoes on top, then the peas. Do not stir.
Close the lid and set the vent to sealing. Pressure Cook on Manual High pressure for 10 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 15 minutes to come to pressure.
At the end of cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves. To thicken the stew, ladle about 2 cups of the vegetables and broth into a medium bowl and use an immersion blender to blend it until smooth. Stir the blended portion into the stew, along with the teaspoon of white wine vinegar.
Dice the cooked chicken into bite-size pieces, or use two forks to shred them. Stir the chicken back into the stew. Season with salt and pepper to taste and serve with biscuits or crusty bread. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Nutitrion
Serving Size: 1 serving
Calories: 454 kcal
Carbohydrates: 48 g
Protein: 45 g
Fat: 9 g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 928 mg
Sugar: 8 g
Unsaturated Fat: 5 g
Reviews
Hannah on 2026-06-06 (5 stars): This is a great instant pot meal which I make to take round to my elderly parents as it’s contains everything, they just steam some green veg on the side. So pleased I found your website and this recipe!
Bri on 2026-04-16 (5 stars): Very delicious. Thank you. I doubled it like I do with just about every recipe so I I can stretch the meal and not have to cook everyday. I I couldn't fit it all in the pressure cooker since I doubled it, so I cooked the chicken in the oven and added it to the veggies afterwards. I love, love, love that there's a alternative to the fresh herbs. I've never used poultry seasoning, but it added great flavor and helped to cut out the extra steps involved in using fresh herbs. My family loved it too. We ate it with rice and crusted bread. Will put this in my rotation.
Alan on 2026-03-20 (5 stars): Hi, I made this for my family today and it was fantastic. infact there is non left.
it was easy to follow.
I've just put this on my favourites list.
I will make this time and time again.
thank you so much for this recipe. 🙏
Jennie on 2026-01-27 (5 stars): Laura, this recipe was so easy & delicious! It was great to be able to work with what was at home. Didn't have fresh rosemary or thyme, so subbed them with a tsp each of those dry herbs. Also, had no yellow baby potatoes, so replaced them with red potatoes, cut down to 1 1/2 inch pieces. Seasoned rice wine vinegar filled in nicely for white wine vinegar.
Loved the idea of blending some of the stew as the "thickener". Thanks for a yummy meal :)
Natalia on 2026-01-25 (5 stars): This was so delicious! I left out the vinegar but left everything else the same. So comforting. Thanks so much for sharing your recipe!
Lorraine on 2026-01-05 (5 stars): I made this but instead of using uncooked chicken breast,I used leftover rotisserie chicken. I had about 3/4 of a chicken. I followed the recipe until it came time to add the chicken. I put everything in but the chicken. I cooked it for 10 min as directed. I cut up the rotisserie chicken then added it after thickening the stew. Next time I won’t put as much rosemary and thyme that it calls for, it was a bit too much for us. But, we still liked it. I’ll definitely make it again.
Jennifer Fisher on 2025-11-23 (5 stars): I love this recipe, thank you! Sometimes when I make it, the chicken breasts come out tough and dry. I’m still learning to cook with the instant pot.I’m sure I’m doing something wrong. Do you have any tips?
Kelly P on 2025-11-15 (5 stars): This recipe is delicious! I made it tonight & it turned out so good. I added a little extra thyme & extra minced garlic & used boneless chicken thighs in my 6 qt. ☺️ i accidentally let it naturally release for 20 minutes so I didn’t blend anything at the end & it was perfect as is.. thank you for sharing!
T Crawford on 2025-10-07 (5 stars): Was delicious!
M E on 2025-09-19 (5 stars): Pretty fabulous with a nice depth of flavour.
