Instant Pot Chicken Stew

Steps

1. 1

   Turn on the Instant Pot Sauté function and wait until the display reads “hot.” Add the olive oil, then add the diced onion and celery. Sauté until softened and fragrant.

2. 2

   Add the minced garlic. Turn off the Sauté function and continue cooking for about 1 minute in the residual heat.

   Start 1-minute timer
3. 3

   Pour in a small amount of the chicken broth to deglaze. Use a spatula to scrape up any food bits stuck to the bottom of the Instant Pot insert.

4. 4

   Pour in the remaining broth. Add the Worcestershire sauce, thyme, rosemary, bay leaves, and kosher salt.

5. 5

   Add the sliced carrots in an even layer.

6. 6

   Season both sides of each chicken breast with salt and pepper. Place the chicken breasts in an even layer on top of the carrots.

7. 7

   Layer the baby potatoes over the chicken, then add the peas. Do not stir.

8. 8

   Close the lid and set the vent to sealing. Pressure Cook on Manual High pressure for 10 minutes. The Instant Pot will take about 15 minutes to come to pressure.

   Start 10-minute timer
9. 9

   When the cooking time ends, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

   Start 10-minute timer
10. 10

    Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves from the stew.

11. 11

    Ladle about 2 cups of the vegetables and broth into a medium bowl. Use an immersion blender to blend the portion until smooth.

12. 12

    Stir the blended vegetables and broth back into the stew, along with the white wine vinegar.

13. 13

    Dice the cooked chicken into bite-size pieces or shred it with two forks.

14. 14

    Stir the chicken back into the stew. Season with additional salt and pepper to taste.

15. 15

    Serve with biscuits or crusty bread. Garnish with chopped fresh parsley if desired.

16. 16

    Store leftovers in a sealed container in the refrigerator and eat within 4 days.