Step 1

Turn on the Instant Pot and set it to the Sauté function. Add the butter and let it heat up.

Step 2

Add the whole chicken thighs in a single layer, season them with salt, and allow them to brown on both sides for as long as you have patience for. *Note if you want a slightly thickened stew, you can dredge the chicken thighs in flour before sautéing them.

Step 3

Remove the chicken thighs and set them aside. Add the onion and garlic to the Instant Pot and sauté until softened, stirring occasionally.

Step 4

Deglaze the pot with the white wine, and add the chicken back in.

Step 5

Add the chicken broth, carrots, celery, potatoes, bay leaf, thyme, salt, and pepper. Stir to combine.

Step 6

Close the Instant Pot and cook on high pressure for 8 minutes.

Step 7

When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Step 8

Break the chicken thighs into bite-sized pieces with a fork and a wooden spoon. I usually do this right in the pot, but you can also remove the chicken and cut them up on a cutting board if you prefer.

Step 9

Finish the stew with a few cracks of black pepper, and enjoy!

Step 10

*Note: If at this stage you decide you want a thicker stew (whether or not you dredged your chicken thighs in flour), you can add about 1 tsp of corn starch mixed with 1 Tbsp cold water to the stew. Mix well and turn the Instant Pot back to sauté mode for a minute or two or until the stew thickens.