{"id":1916,"date":"2019-01-11T10:03:47","date_gmt":"2019-01-11T18:03:47","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1916"},"modified":"2020-11-12T22:53:23","modified_gmt":"2020-11-12T22:53:23","slug":"chicken-stew-ip","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2019\/01\/11\/chicken-stew-ip\/","title":{"rendered":"Chicken Stew (IP)"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell, Chicken adapted from Amy &amp; Jacky Pressure Cook Recipes<\/h6>\n<p>This started out as pressure cooker chicken and I turned it into a stew.\u00a0 I think I used 2 large breasts.<\/p>\n<ul>\n<li><strong><span class=\"&quot;sect-ingredient-name\">For chicken:<\/span><\/strong><\/li>\n<li><span class=\"quantity\">1 to 4<\/span><span class=\"ingredient-name\">chicken breasts, either boneless skinless or w\/bones &amp; skin<\/span><\/li>\n<li><span class=\"id-ingredient-name\">cold water<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS salt<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">bay leaves<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried thyme<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried rosemary or 3 sprigs fresh<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried oregano<\/span><\/li>\n<li><strong><span class=\"&quot;sect-ingredient-name\">For stew:<\/span><\/strong><\/li>\n<li><span class=\"quantity\">\u00bd to 1<\/span><span class=\"ingredient-name\">lb potatoes, peeled and cubed to \u00bd inch<\/span><\/li>\n<li><span class=\"quantity\">\u00bd to 1<\/span><span class=\"ingredient-name\">lb baby carrots<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup frozen pearl onions<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup frozen peas<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">TBS all-purpose flour<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper<\/span><\/li>\n<\/ul>\n<p><strong>For chicken:<\/strong> Add chicken, salt, bay leaves, thyme, rosemary, and 1 tsp oregano to Instant Pot. Pour in cold water to cover chicken in Instant Pot.<\/p>\n<p>Close the lid. Set the Instant Pot to <strong>MANUAL<\/strong> <strong>HIGH<\/strong> pressure for 0 minutes (zero minutes), then use 10 &#8211; 12 minutes Natural Release.<\/p>\n<p>\u2022 For 1 Chicken Breast: Natural Release for 12 minutes<br \/>\n\u2022 For 2 Chicken Breasts: Natural Release for 11 minutes<br \/>\n\u2022 For 4 Chicken Breasts: Natural Release for 10 minutes<\/p>\n<p><strong>Check Chicken Breasts&#8217; Internal Temperature:<\/strong> Place chicken breasts on a chopping board, then check internal temperature at its&#8217; thickest part with an accurate thermometer. 165\u00b0F is the safe internal temperature for cooked chicken. If the temperature is low by more than 10\u00b0F, 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.<\/p>\n<p><strong>Check Chicken Breasts:<\/strong> Once the chicken breasts have reached 165\u00b0F, 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.<\/p>\n<p><strong>Assemble Stew:<\/strong><\/p>\n<p>Make a Beurre Manie, by mixing \u00bd cup flour with \u00bd cup softened butter until blended. Sometime best done with your hands.<\/p>\n<p>Add potatoes and carrots to liquid in Instant Pot and set to <strong>HIGH SAUT\u00c9<\/strong> 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.\u00a0 Slice, shred or cube the chicken an. Add chicken and peas to Instant Pot and stir.<\/p>\n<p>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.<\/p>\n<p>Serve as a stew with biscuits, or use as the filling for a chicken pie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Scott Nowell, Chicken adapted from Amy &amp; Jacky Pressure Cook Recipes This started out as pressure cooker chicken and I turned it into a stew.\u00a0 I think I used 2 large breasts. For chicken: 1 to 4chicken breasts, either boneless skinless or w\/bones &amp; skin cold water 1TBS salt 2bay leaves 1tsp dried thyme 1tsp dried rosemary or 3 sprigs fresh 1tsp dried oregano For stew: \u00bd to 1lb potatoes, peeled and cubed to \u00bd inch \u00bd&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2019\/01\/11\/chicken-stew-ip\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1916","post","type-post","status-publish","format-standard","hentry","category-general"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1916"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1916\/revisions"}],"predecessor-version":[{"id":4356,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1916\/revisions\/4356"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1916"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1916"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}