Instant Pot Chicken Stew

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion (finely diced)
• 2 stalks celery (diced)
• 1 cup diced carrots
• 1 1/2 pounds chicken thighs (boneless and skinless, diced into bite sized pieces.)
• 2 cloves garlic (minced)
• 2 cups diced potatoes
• 3 cups chicken stock or broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1 bay leaf
• salt and pepper (to taste)
• 1 cup peas (or green beans, frozen)
• 1/3 cup heavy cream
• 2 tablespoons cornstarch (mixed with 1-2 tablespoons of water to make a slurry)

Method

1. On the Instant pot choose the SAUTE medium setting, and heat olive oil and melt the butter. Add onion, celery, carrots, and saute until the onion is soft and translucent. Add the chicken, cook for 1-2 minutes, then add garlic and cook for 30 seconds. Switch off the saute setting.
2. Add potatoes, chicken stock, herbs, salt and pepper to the pot.
3. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking.
4. When the cooking program ends, quickly release the steam. Remove the lid and discard the bay leaf, give everything a stir, and add in the peas or green beans, heavy cream, and cornstarch mixed with water. Stir, the cornstarch will thicken the stew
5. Serve with chopped fresh parsley as a garnish, freshly cracked pepper and crusty bread.