4yellow or white potatoes, peeled and cut into eighths
2carrots, cut into 1” chunks
1teaspoondried rosemary
1teaspoondried thyme
2dried bay leaves
2tablespooncornstarch
2tablespoonlukewarm water
Instructions
Set pressure cooker to “brown/saute”, add olive oil and bacon. Cook until bacon is cooked and lightly crisp, about 4 minutes. Remove from pot and set aside.
Season chicken with ½ teaspoon salt, sear chicken in batches, for 2 minutes per side, until lightly browned, a total of 4 minutes. Remove from pot and set aside, continue with the remaining chicken. You will likely have three batches to brown.
Add onions, garlic and remaining salt. Cook for 3 minutes until lightly browned and golden. Stir in tomato paste, stir and caramelize tomato paste for about a minute until it is a deep red. Add white wine and chicken broth. Bring to a boil, return chicken and bacon to pot, add potatoes, carrots, thyme, rosemary and bay leaves.
Press cancel, and cover and seal with the lid. Ensure valve is closed and set to sealing position. Select high pressure and cook for 12 minutes.
Once pressure cooker has reached pressure and cooked for 12 minutes, allow to natural release for five minutes, before carefully releasing all of the pressure.
Open the lid, and select “brown/saute”. In a small bowl, whisk cornstarch with water, add slurry to stew. Stirring carefully, heat stew to thicken.
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