Instapot Chicken Stew

This stew tastes like home & is 100% going into rotation. Easy, good, and so incredibly satisfying...it's great comfort food! Everyone loved it and I served with gluten free drop biscuits.

Ingredients

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 2 stalks celery, diced

• 4 cloves garlic, minced

• 2 cups chicken broth or 2 teaspoons Chicken Better Than Bouillon + 2 cups water

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced fresh rosemary

• 1 tablespoon minced fresh thyme

• 2 bay leaves

• 1 teaspoon kosher salt plus more to taste after cooking

• 4 carrots, sliced into thick rounds

• 1.5 lbs boneless skinless chicken breasts (three 8-ounce breasts) 

• 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

Directions

1. 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 scrape up any bits of food stuck to the bottom.

2. 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.

3. 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.

4. Close the lid and set for Pressure Cook on Manual High pressure for 10 minutes. It will take about 15 minutes to come to pressure. 

5. At the end of cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

6. 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 & blend. Stir the blended portion into the stew, along with the teaspoon of white wine vinegar. 

7. Dice the cooked chicken into bite-size pieces, or use two forks to shred them. Stir the chicken back into the stew and salt and pepper to taste.

   
   

Enjoy!