Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups chicken broth (or 2 teaspoons Chicken Better Than Bouillon + 2 cups water)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh rosemary, minced (or substitute 2 teaspoons poultry seasoning)
• 1 tablespoon fresh thyme, minced
• 2 bay leaves
• 1 teaspoon kosher salt (adjust to taste)
• 4 carrots, sliced into thick rounds
• 1.5 lbs boneless, skinless chicken breasts (about three 8-ounce breasts)
• 1.5 lbs baby yellow potatoes (or regular yellow potatoes, diced into 1- to 1.5-inch pieces)
• 1 cup frozen green peas
• 1 teaspoon apple cider vinegar
• Freshly ground black pepper, to taste
• Optional garnish: chopped fresh parsley

Instructions

1. Sauté the Aromatics:
   • Turn on the Sauté function on your Instant Pot and wait until it displays "hot."
   • Add the olive oil, then sauté the diced onion and celery until softened and fragrant.
   • Stir in the minced garlic, then turn off the Sauté function and let the garlic cook for about a minute in the residual heat.
   • Pour in a small amount of broth and use a spatula to scrape up any browned bits from the bottom.
2. Build the Stew:
   • Pour in the remaining broth.
   • Add Worcestershire sauce, rosemary, thyme, bay leaves, and kosher salt.
   • Layer the sliced carrots evenly in the pot.
   • Season both sides of the chicken breasts with salt and pepper, then place them on top of the carrots.
   • Add the potatoes in an even layer, followed by the peas. Do not stir.
3. Pressure Cook:
   • Secure the Instant Pot lid and set the vent to sealing.
   • Cook on Manual (High Pressure) for 10 minutes. (Some models may have a "Pressure Cook" button instead.)
   • It will take about 15 minutes to come to pressure.
   • Once the cooking time is up, allow for a 10-minute natural release, then carefully quick-release any remaining pressure.
4. Thicken the Stew:
   • Transfer the cooked chicken breasts to a clean cutting board.
   • Remove and discard the bay leaves.
   • To thicken the broth, ladle about 2 cups of vegetables and broth into a bowl and blend with an immersion blender until smooth.
   • Stir the blended mixture back into the stew, along with the apple cider vinegar.
5. Shred the Chicken & Serve:
   • Dice or shred the chicken using two forks, then return it to the pot.
   • Stir everything together and adjust seasoning with additional salt and pepper, if needed.
   • Serve hot, garnished with fresh parsley, alongside biscuits or crusty bread.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• For freezing and reheating tips, see detailed instructions in the post.

Notes

• If you don't have fresh herbs, substitute 2 teaspoons of poultry seasoning for the rosemary and thyme.
• Inactive time includes the time the Instant Pot takes to reach pressure and release pressure.
• Tested in both 6-quart and 8-quart Instant Pot models.

Nutrition