Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 small onion (diced)
  • 2 large carrots (chopped)
  • 1 stalk celery (chopped)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic (minced)
  • 1 1/4 pounds boneless skinless chicken breasts (cut into cubes)
  • 3 red potatoes (peeled and cubed)
  • 2 cups low sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons freshly chopped parsley (for garnish)

Instruction

  • Heat your Instant Pot by using the Saute function.
  • Melt butter, then add the onion, carrot and celery. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and allow to cook 4 to 5 minutes until vegetables are tender.
  • Add garlic and cook until fragrant, about 30 seconds. Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf and remaining salt and pepper.
  • Stir well, then secure lid and pressure valve. Cook on Manual High pressure for 10 minutes, allowing a 10 minute natural release. Release the remaining pressure via manual release.
  • Combine cornstarch and water and stir until dissolved, then remove the Instant Pot lid. Press Saute, stir in the cornstarch mixture and simmer for 4 to 5 minutes until thickened. Remove the bay leaves and add fresh chopped parsley before serving. Enjoy!