{"id":1916,"date":"2019-01-11T10:03:47","date_gmt":"2019-01-11T18:03:47","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1916"},"modified":"2026-07-26T17:16:25","modified_gmt":"2026-07-26T23:16:25","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 <strong>chicken, salt, bay leaves, thyme, rosemary,<\/strong> and 1 tsp <strong>oregano<\/strong> to Instant Pot. Pour in <strong>cold water<\/strong> to cover <strong>chicken<\/strong> 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 <strong>Chicken Breast:<\/strong> Natural Release for 12 minutes<br \/>\n\u2022 For 2 <strong>Chicken Breasts:<\/strong> Natural Release for 11 minutes<br \/>\n\u2022 For 4 <strong>Chicken Breasts:<\/strong> Natural Release for 10 minutes<\/p>\n<p><strong>Check Chicken Breasts&#8217; Internal Temperature:<\/strong> Place <strong>chicken breasts<\/strong> 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 <strong>chicken.<\/strong> If the temperature is low by more than 10\u00b0F, quickly place the <strong>chicken breasts<\/strong> back in Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the <strong>chicken breasts<\/strong> for 1 to 2 more minutes.<\/p>\n<p><strong>Check Chicken Breasts:<\/strong> Once the <strong>chicken breasts<\/strong> have reached 165\u00b0F, Remove <strong>chicken<\/strong> to plate or cutting board and cover loosely with foil. Remove <strong>bay leaves<\/strong> and <strong>rosemary sprigs<\/strong> from IP, discard. You can also strain out the remaining <strong>herbs<\/strong> if desired.<\/p>\n<p><strong>Assemble Stew:<\/strong><\/p>\n<p>Make a <strong>Beurre<\/strong>\u00a0<strong>Manie,<\/strong> by mixing \u00bd cup <strong>flour<\/strong> with \u00bd cup <strong>softened butter<\/strong> until blended. Sometime best done with your hands.<\/p>\n<p>Add <strong>potatoes<\/strong> and <strong>carrots<\/strong> 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 <strong>onions.<\/strong> Continue cooking until <strong>potatoes<\/strong> and <strong>carrots<\/strong> are tender.\u00a0 Slice, shred or cube the <strong>chicken<\/strong> an. Add <strong>chicken<\/strong> and <strong>peas<\/strong> to Instant Pot and stir.<\/p>\n<p>Add half of the <strong>beurre manie<\/strong> and stir until <strong>sauce<\/strong> thickens. Add more as needed to achieve the desired thickness of the finished <strong>stew.<\/strong> Taste and adjust <strong>seasonings.<\/strong><\/p>\n<p>Serve as a <strong>stew<\/strong> with <strong>biscuits,<\/strong> or use as the filling for a <strong>chicken pie.<\/strong><\/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":[20],"tags":[],"class_list":["post-1916","post","type-post","status-publish","format-standard","hentry","category-soups"],"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":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1916\/revisions"}],"predecessor-version":[{"id":56672,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1916\/revisions\/56672"}],"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}]}}