Instant Pot Chicken Stew
55 min4
A one-pot dairy-free chicken stew with tender chicken, potatoes, carrots and peas, thickened by blending vegetables into the broth.
| prepPrepare all ingredients before starting. | |||||||
| 1 tablespoon olive oil | Sauté onion & celery until soft | Add garlic, sauté 1 min residual heat | Deglaze with broth, scrape bottom | Add broth, Worcestershire, herbs, bay, salt; layer carrots, chicken, potatoes, peas | Pressure cook High 10 min, natural release 10 min, quick release | Remove chicken, discard bay leaves, blend 2 cups vegetables & broth until smooth | Stir blended portion back in, shred chicken, stir in with vinegar & pepper |
| 1 yellow onion, diced | |||||||
| 2 stalks celery, diced | |||||||
| 4 cloves garlic, minced | |||||||
| 480 ml chicken broth | |||||||
| 1 tablespoon Worcestershire sauce | |||||||
| 1 tablespoon minced fresh rosemary | |||||||
| 1 tablespoon minced fresh thyme | |||||||
| 2 bay leaves | |||||||
| 1 teaspoon kosher salt (plus more to taste) | |||||||
| 4 carrots, sliced into thick rounds | |||||||
| 680 g boneless skinless chicken breasts | |||||||
| 680 g baby yellow potatoes | |||||||
| 150 g frozen green peas | |||||||
| 1 teaspoon white wine vinegar | |||||||
| freshly ground black pepper | |||||||
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