Quick and Hearty Chicken Stew (Print Version)
# Ingredients:
→ Aromatics and Base
01 -
1 tablespoon olive oil
02 -
1 yellow onion, diced
03 -
2 stalks celery, diced
04 -
4 cloves garlic, minced
→ Liquids and Seasonings
05 -
2 cups chicken broth
06 -
1 tablespoon Worcestershire sauce
07 -
1 tablespoon minced fresh rosemary
08 -
1 tablespoon minced fresh thyme
09 -
2 bay leaves
10 -
1 teaspoon kosher salt
11 -
1 teaspoon white wine vinegar
12 -
Freshly ground black pepper
→ Main Ingredients
13 -
4 carrots, sliced into thick rounds
14 -
1.5 lbs boneless skinless chicken breasts
15 -
1.5 lbs baby yellow potatoes
16 -
1 cup frozen green peas
→ Optional Garnish
17 -
Chopped fresh parsley
# Instructions:
01 -
Activate Instant Pot's Sauté function. Add olive oil and sauté onion and celery until softened. Add garlic and turn off Sauté function. Deglaze with a small amount of broth, scraping bottom of the pot.
02 -
Pour in remaining broth, Worcestershire sauce, thyme, rosemary, bay leaves, and kosher salt. Spread sliced carrots evenly across the bottom.
03 -
Season chicken breasts with salt and pepper. Place chicken in an even layer over carrots. Top with baby potatoes and then frozen peas. Do not stir the ingredients.
04 -
Close lid and set vent to sealing. Pressure cook on High for 10 minutes. Allow about 15 minutes for the pot to come to pressure.
05 -
After cooking, let pressure release naturally for 10 minutes, then quick release remaining pressure. Remove chicken and bay leaves. Blend 2 cups of vegetables and broth until smooth, then stir back into the stew.
06 -
Dice or shred chicken and return to stew. Adjust seasoning with salt and pepper. Serve hot with biscuits or crusty bread.
# Notes:
01 -
Can substitute 2 teaspoons of poultry seasoning for fresh herbs
02 -
Tested in 6-quart and 8-quart Instant Pot models
03 -
Leftovers can be stored in sealed container for up to 4 days
04 -
Inactive time includes coming to pressure and pressure release