Instant Pot Chicken Stew

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

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 (see note 1)

1 tablespoon minced fresh thyme (see note 1)

2 bay leaves

1 teaspoon kosher salt (plus more to taste after cooking)

4 carrots, sliced into thick rounds

1 ½ lbs boneless skinless chicken breasts (three 8-ounce breasts)

1 ½ 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

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.

Nutrition

• Calories: 454 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 109 mg
• Sodium: 928 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 8 g
• Total Sugars: 8 g
• Protein: 45 g