Umami
Umami

James Family Cookbook

Instant Pot Chicken Stew

4 servings

份量

20 minutes

活動時間

55 minutes

總時間

食材

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

步驟

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.

營養

每份大小

-

卡路里

454 kcal

總脂肪

9 g

飽和脂肪

2 g

不飽和脂肪

5 g

反式脂肪

1 g

膽固醇

109 mg

928 mg

總碳水化合物

48 g

膳食纖維

8 g

總糖

8 g

蛋白質

45 g

4 servings

份量

20 minutes

活動時間

55 minutes

總時間
開始烹飪

準備好開始烹飪了嗎?

使用 Umami 收集、定制和分享食譜。適用於 iOS 和 Android。