Yield: 4 Servings

Scott Nowell, Chicken adapted from Amy & Jacky Pressure Cook Recipes

This started out as pressure cooker chicken and I turned it into a stew.  I think I used 2 large breasts.

• For chicken:
• 1 to 4chicken breasts, either boneless skinless or w/bones & skin
• cold water
• 1TBS salt
• 2bay leaves
• 1tsp dried thyme
• 1tsp dried rosemary or 3 sprigs fresh
• 1tsp dried oregano
• For stew:
• ½ to 1lb potatoes, peeled and cubed to ½ inch
• ½ to 1lb baby carrots
• 1cup frozen pearl onions
• 1cup frozen peas
• 8TBS butter
• 8TBS all-purpose flour
• salt and pepper

For chicken: Add chicken, salt, bay leaves, thyme, rosemary, and 1 tsp oregano to Instant Pot. Pour in cold water to cover chicken in Instant Pot.

Close the lid. Set the Instant Pot to MANUAL HIGH pressure for 0 minutes (zero minutes), then use 10 – 12 minutes Natural Release.

• For 1 Chicken Breast: Natural Release for 12 minutes
• For 2 Chicken Breasts: Natural Release for 11 minutes
• For 4 Chicken Breasts: Natural Release for 10 minutes

Check Chicken Breasts’ Internal Temperature: Place chicken breasts on a chopping board, then check internal temperature at its’ thickest part with an accurate thermometer. 165°F is the safe internal temperature for cooked chicken. If the temperature is low by more than 10°F, quickly place the chicken breasts back in Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 to 2 more minutes.

Check Chicken Breasts: Once the chicken breasts have reached 165°F, Remove chicken to plate or cutting board and cover loosely with foil. Remove bay leaves and rosemary sprigs from IP, discard. You can also strain out the remaining herbs if desired.

Assemble Stew:

Make a Beurre Manie, by mixing ½ cup flour with ½ cup softened butter until blended. Sometime best done with your hands.

Add potatoes and carrots to liquid in Instant Pot and set to HIGH SAUTÉ and bring to a boil. Cook until almost tender, 8 to 10 minutes and add frozen onions. Continue cooking until potatoes and carrots are tender.  Slice, shred or cube the chicken an. Add chicken and peas to Instant Pot and stir.

Add half of the beurre manie and stir until sauce thickens. Add more as needed to achieve the desired thickness of the finished stew. Taste and adjust seasonings.

Serve as a stew with biscuits, or use as the filling for a chicken pie.