Set instant pot to Sauté, 10 minutes. Add olive oil to the pot. Add cubed chicken to the pot and cook for 2-3 minutes until the chicken has browned. (The chicken doesn’t have to be cooked through, just a little cooked).
Add onions, garlic, celery and carrots. Sauté for 4-5 minutes.
Add potatoes, flour, dried spices and chicken broth. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure.
Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
When ready to serve, stir in thawed peas. Discard bay leaf and enjoy!
Notes
Chicken: You can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe.
Potatoes: You can sub in halved fingerling potatoes for this recipe. I have not tried sweet potatoes in this recipe, but I think they would become too mushy!
Broth: Chicken broth, stock and bone broth can all be used interchangeably.
Peas: You can omit peas from this recipe.
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