Instant Pot Chicken Stew

🧂 Ingredients

• 4-6 chicken thigs
• 1 medium onion
• 3 tbsp flour

  all-purpose
• 4-5 cloves garlic
• 1 tsp tomato paste
• 2 tbsp thyme

  dried
• 1 glass white wine

  dry
• 6 small potatoes
• 2 medium carrots
• 4 tbsp olive oil
• 5 cups chicken broth
• 1 cup frozen peas
• 2 bay leaves
• 1 handful parsley

  fresh, chopped
• 1 tsp salt

  or to taste
• 1 tsp pepper

  or to taste

Instructions

• 1 Season the meat on both sides with salt and ground black pepper
• 2 Turn on the instant pot, select the "sauté" program and roll the control knob to
  8 minutes
• 3 Pour 2 tablespoons of olive oil into the pot and brown the chicken thighs on
  both sides for 4 minutes on each side
• 4 Set aside
• 5 Set the sauté regime again for another 10 minutes
• 6 Add one tbsp of olive oil to the pot and cook the chopped onion for about 6
  minutes
• 7 Stir in the flour, minced garlic, tomato paste, and thyme and cook for 1 minute
• 8 Pour the broth and the white dry wine and mix
• 9 Cut the chicken half-cooked chicken thighs into large chunks
• 10 Stir in the meat, 3 more cups of chicken broth, a few bay leaves, the frozen
  peas, chopped potatoes and sliced carrots
• 11 Seal with lid and set the "under pressure program" for 20 minutes
• 12 Release steam
• 13 Serve with pleasure with fresh parsley

Nutrition Info