Easy Chicken Stew Instant Pot at Micheal Hollenbeck blog

Easy Chicken Stew Instant Pot. Season the chicken thighs well with sea salt and pepper. Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves. Heat the instant pot using the saute mode. Add the olive oil to the pot. To thicken the stew, ladle about 2 cups of the vegetables and broth into a medium bowl and use an immersion blender to blend it until smooth. Add the breast pieces, potatoes, garlic, and herbs and stir well. Stir the blended portion into the stew, along with the teaspoon of white wine vinegar. Set the pressure for 25 minutes. Saute for 4 minutes, occasionally stirring to prevent the onions from getting too brown (1). Mix in the carrots, celery, chicken broth, diced tomatoes, thyme, rosemary, and bay leaf. Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf, and remaining salt and pepper. Do a quick release to release the pressure. Heat the olive oil shortly, then add onion, carrots, celery, ¾ teaspoon fine sea salt, and ¼ teaspoon black pepper. Add garlic and cook until fragrant, about 30 seconds. Melt butter, then add onion, carrot, and celery.

Creamy Instant Pot Chicken Stew Little Sunny Kitchen
from littlesunnykitchen.com

Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf, and remaining salt and pepper. Add garlic and cook until fragrant, about 30 seconds. Saute for 4 minutes, occasionally stirring to prevent the onions from getting too brown (1). Heat the instant pot using the saute mode. Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves. Do a quick release to release the pressure. Add the seasoned chicken and sear until the. Season the chicken thighs well with sea salt and pepper. Mix in the carrots, celery, chicken broth, diced tomatoes, thyme, rosemary, and bay leaf. Cook on high pressure for a cooking time of 10 minutes.

Creamy Instant Pot Chicken Stew Little Sunny Kitchen

Easy Chicken Stew Instant Pot Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves. Melt butter, then add onion, carrot, and celery. Stir the blended portion into the stew, along with the teaspoon of white wine vinegar. To thicken the stew, ladle about 2 cups of the vegetables and broth into a medium bowl and use an immersion blender to blend it until smooth. Mix in the carrots, celery, chicken broth, diced tomatoes, thyme, rosemary, and bay leaf. Do a quick release to release the pressure. In a large pot heat 1 tablespoon olive oil. Season the chicken thighs well with sea salt and pepper. Cook on high pressure for a cooking time of 10 minutes. Saute for 4 minutes, occasionally stirring to prevent the onions from getting too brown (1). Add the seasoned chicken and sear until the. Add the olive oil to the pot. Add the breast pieces, potatoes, garlic, and herbs and stir well. Season with ½ teaspoon salt and ¼ teaspoon pepper, and allow to cook 4 to 5 minutes until vegetables are tender. Heat the instant pot using the saute mode. Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves.

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