INSTANT POT CHICKEN STEW
INSTANT POT CHICKEN STEW
– 1 tablespoon olive oil – 1.5 lbs boneless skinless chicken breasts cut in cubes – 1 cup onion chopped finely – 1 tablespoon garlic minced – 1 1/2 cups baby carrots – ¾ cups celery chopped finely – 1.5 cups russet potatoes cut in ½ inch cubes – 1 tablespoon tomato paste – 1/4 teaspoon salt – 1/4 teaspoon pepper – 1 bay leaf – 1 teaspoon fresh rosemary chopped – 1.5 cups chicken broth – 1 cup frozen peas
INSTANT POT CHICKEN STEW
Set instant pot to sauté. Add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. Add onions, garlic, celery and carrots. Sauté for 4-5 minutes until fragrant and slightly translucent.
INSTANT POT CHICKEN STEW
Add all ingredients except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure.
INSTANT POT CHICKEN STEW
Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure. Discard bay leaf, stir in frozen peas and enjoy!