1.5lbsbaby yellow potatoescan sub regular yellow potatoes, 1- to 1.5-inch dice
1cupfrozen green peas
1 teaspoonwhite wine vinegar
freshly ground black pepper
optional garnish: chopped fresh parsley
Turn on the Sauté function on your Instant Pot and wait until the screen says "hot". Add the olive oil, then sauté the onion and celery until softened and fragrant. Add the garlic, turn off the Sauté function and continue to sauté for about a minute in the residual heat. To deglaze, pour in a small amount of broth and use a spatula to scrape up any bits of food stuck to the bottom of the insert.
Pour in the remaining broth, then add the Worcestershire sauce, thyme, rosemary, bay leaves and kosher salt. Add the sliced carrot in an even layer.
Season both sides of each chicken breast with salt and pepper, then place them in an even layer on top of the carrots. Layer the baby potatoes on top, then the peas. Do not stir.
Close the lid and set the vent to sealing. Pressure Cook on Manual High pressure for 10 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 15 minutes to come to pressure.
At the end of cooking time, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully transfer the chicken breasts to a clean cutting board and remove the bay leaves. To thicken the stew, ladle about 2 cups of the vegetables and broth into a medium bowl and use an immersion blender to blend it until smooth. Stir the blended portion into the stew, along with the teaspoon of white wine vinegar.
Dice the cooked chicken into bite-size pieces, or use two forks to shred them. Stir the chicken back into the stew. Season with salt and pepper to taste and serve with biscuits or crusty bread. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
If you don't have fresh herbs, you can substitute 2 teaspoons of poultry seasoning.
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
See post for freezing and reheating instructions.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.