Instant Pot Chicken Stew (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 yellow onion, diced.
03 - 2 stalks celery, diced.
04 - 4 cloves garlic, minced.
05 - 2 cups chicken broth.
06 - 1 tablespoon Worcestershire sauce.
07 - 1 tablespoon minced fresh rosemary.
08 - 1 tablespoon minced fresh thyme.
09 - 2 bay leaves.
10 - 1 teaspoon kosher salt.
11 - 4 carrots, sliced into thick rounds.
12 - 1.5 lbs boneless skinless chicken breasts.
13 - 1.5 lbs baby yellow potatoes.
14 - 1 cup frozen green peas.
15 - 1 teaspoon white wine vinegar.
16 - Black pepper to taste.

# Instructions:

01 - Heat oil using Sauté function. Cook onion and celery until soft. Add garlic and cook 1 minute more. Deglaze with small amount of broth.
02 - Add remaining broth, sauces, herbs, and salt. Layer carrots, seasoned chicken breasts, potatoes, and peas. Don't stir.
03 - Cook on High pressure for 10 minutes. Natural release for 10 minutes, then quick release remaining pressure.
04 - Remove chicken and bay leaves. Blend 2 cups of vegetables and broth, return to pot with vinegar and diced chicken. Season to taste.

# Notes:

01 - Can use poultry seasoning instead of fresh herbs.
02 - Works in 6-qt or 8-qt Instant Pot.
03 - Keeps in fridge up to 4 days.

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