Ingredients

The following ingredients have 4 Servings
  • 6-8 boneless skinless chicken thighs (see note 1)
  • 2 carrots (sliced)
  • 2 celery ribs (sliced)
  • 1 onion (diced)
  • 2 tomatoes (diced)
  • 2 cloves garlic (minced)
  • 12 baby potatoes (halved (or left whole))
  • 1 3/4 cup chicken stock
  • 2 tablespoons white wine ((optional))
  • 1 teaspoon fennel seeds (crushed with the side of a knife)
  • 1/2 teaspoon salt
  • 1 sprig rosemary
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instruction

  • Add the chicken, carrots, celery, onion, tomatoes, garlic, potatoes, chicken stock, wine, fennel, salt and rosemary to the stainless steel insert of an Instant Pot.
  • Set the steam release handle to the 'sealing' position, place the lid on the Instant Pot and cook on high pressure for 10 minutes.
  • When the Instant Pot beeps, allow it to sit for 10 minutes (natural pressure release). After 10 minutes, carefully turn the steam release handle to the 'venting' position to release the remaining pressure.
  • Stir together the water and cornstarch, then add to the pot with the balsamic vinegar. 
  • Select the 'sautee' button on the Instant Pot and simmer for 2 or so minutes, until stew is thickened to your liking (see note 2).
  • Serve with crusty bread.