Instant Pot Chicken Stew

Instant Pot Chicken Stew

INGREDIENTS

• 2 Tablespoons olive oil
• ½ cup Stahlbush Island Farms frozen diced onions
• 2 garlic cloves, minced
• 1 cup diced carrots
• ½ cup diced celery stalks (about 2 stalks)
• 1½ pounds boneless, skinless chicken thighs, chopped into 1 to 2-inch pieces
• 2 cups diced potatoes
• 3 cups chicken stock or broth
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 bay leaf
• ¼ cup cornstarch
• 3 Tablespoons water
• ½ cup heavy cream
• 1 cup Stahlbush Island Farms frozen peas
• 1 cup Stahlbush Island Farms frozen spinach

INSTRUCTIONS

• Turn the pressure cooker to SAUTÉ mode on high. Add the olive oil, onions, and garlic. Sauté for 1 minute. Add the carrots and celery, and sauté for 1 more minute.
• Add the chicken and sauté for 2-3 minutes, stirring constantly just until the chicken is cooked on all sides. Use a wooden spoon to scrape up any browned bits that might be at the bottom of the pot. Press CANCEL to turn off the SAUTÉ mode.
• Add the potatoes, chicken stock or broth, rosemary, thyme, sage, salt, and pepper.
• Secure the lid and make sure the top valve is set to SEALING.
• Select PRESSURE COOK/MANUAL on high pressure for 4 minutes. The pressure cooker will take about 10 minutes to come to pressure before it starts cooking.
• Meanwhile, make a cornstarch slurry by whisking together the cornstarch and water. You may need more depending on how thick or thin you want your stew, so keep more cornstarch and water handy for later. Set aside.
• Once the pressure cooking is done, carefully use a wooden spoon or tongs to move the valve over to VENTING position for a Quick Release.
• Once all pressure is released, and the pin on top of the unit has fallen all the way down, carefully twist the lid open.
• Find and discard the bay leaf.
• Stir in the cornstarch slurry, heavy cream, peas, and spinach, and press SAUTÉ to cook for another 1-3 minutes to allow the liquid to thicken and the peas and spinach to cook in the liquid. Then press CANCEL to turn the unit off.

NOTES

• Makes approximately 6 to 8 servings.
• Storage: Allow the stew to cool, then store in an airtight container in the refrigerator for up to 4 or 5 days.
• Substitutions:
  • Use water or vegetable broth instead of chicken stock or broth.
  • Substitute diced sweet potatoes for white potatoes.
  • Substitute half and half or whole milk for the heavy cream.
  • Substitute your favorite dairy-free heavy cream to make this dairy-free.
• Vegetable options: You can also add or substitute Stahlbush broccoli, kale, corn, green beans, and/or sweet potatoes.
• If the stew is too thin for your liking, add more heavy cream and/or more constarch slurry.