Begin by setting your Instant Pot to sauté mode. Drizzle in some olive oil and add the chopped onions and minced garlic. Sauté for about 3 minutes until the onions turn translucent and fragrant.

Season the chicken thighs generously with salt and pepper. Add them to the pot and brown on both sides, taking around 5 minutes.

Toss in the vibrant carrots, hearty potatoes, crunchy celery, and thyme. Stir everything together for another minute.

Pour in the chicken broth, making sure to scrape the bottom of the pot to release those delicious browned bits. Stir to combine all ingredients.

Seal the Instant Pot lid tightly and set it to cook on high pressure for 10 minutes. After cooking, allow for a natural release for 5 minutes before performing a quick release.

Give the stew a good stir before serving it into bowls. It pairs wonderfully with crusty bread.