Instant Pot - Easy Rustic Chicken Stew

• Gluten free

• Meat

  • 6 Chicken thighs, bone-in

• Produce

  • 1 cup Carrots
  • 1/2 cup Celery
  • 2 tbsp Garlic
  • 1 15-oz can Kidney beans, red
  • 1 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 3 Potatoes, medium
  • 1 14.5-oz can Red tomatoes
  • 1 cup White onions

• Canned Goods

  • 2 cup Chicken broth

• Condiments

  • 1 1/2 tbsp Balsamic vinegar

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive or vegetable oil

Found on babytoboomer.com

Description

Ingredients

• 2 tbls olive or vegetable oil
• 1 c chopped white onions
• 1 c chopped carrots
• ½ c chopped celery
• 2 Tbls minced garlic
• 1 14.5-oz can crushed red tomatoes (dont drain)
• 2 c chicken broth (try our homemade chicken broth recipe)
• 1 15-oz can red kidney beans, rinsed & drained
• 1-1/2 tsp dried oregano
• ⅛ tsp cayenne (or more if desired)
• 3 medium potatoes, washed and cut to 1 chunks
• salt & pepper
• 6-8 bone-in chicken thighs, remove skin and trim fat
• 1-1/2 Tbs balsamic vinegar
• 2 Tbls fresh parsley, chopped

Directions

• Select Saute and allow the pot to get hot.
• Add the oil and allow to heat (but not to smoking)
• Add onion, carrots, and celery and cook until the onion becomes translucent (about 5 minutes)
• Add the minced garlic and cook for about 1 minute
• Add the crushed tomatoes (with juice), chicken broth, kidney beans, oregano, cayenne, and potatoes (see cooking alternatives for the potatoes above). Mix gently.
• Salt and pepper the chicken thighs and place them into the liquid.
• Select Soup and set the timer for 10 minutes (if you dont have a soup mode, choose manual, 10 minutes, high pressure)
• Use natural release for 10 minutes and then quick release.
• Remove the thighs and with two forks, shred the meat. Discard the bones and return the shredded chicken to the pot.
• Stir in vinegar and parsley.
• This can be refrigerated for up to 5 days and frozen for up to 3 months. Cook from frozen until heated through.