Ingredients
Scale
- 1.5 lbs chicken thighs or breasts, cut into 1-inch chunks
- 3 large potatoes, peeled and diced
- 2 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
Instructions
- Turn your Instant Pot to the Sauté setting and add the olive oil. Once hot, add the diced onion, carrots, and celery. Stir the vegetables for about 3 minutes until the onion becomes translucent. Add the minced garlic and chicken chunks. Season with salt and pepper. Lightly brown the chicken for 2 minutes to lock in the flavor, then hit “Cancel” to stop the sautéing process.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot; this prevents the “burn” notice. Stir in the diced potatoes, thyme, rosemary, and the bay leaf. Secure the lid and set the valve to the “Sealing” position. Select Manual or Pressure Cook on High for 8 minutes. Once the timer beeps, perform a quick pressure release by carefully moving the valve to “Venting.”
- Remove the lid once the pin drops. If using, stir in the frozen peas; the residual heat will cook them perfectly in a minute. To thicken the stew, turn the Sauté setting back on. Stir in the cornstarch slurry and let the liquid bubble for 1 to 2 minutes until it reaches your desired consistency. Remove the bay leaf. Ladle the hot stew into deep bowls and serve immediately with crusty bread.
- Cook Time: 20 minutes