Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 3 large carrots, sliced into thick rounds
  • 1 cup frozen peas
  • 1 bay leaf
  • 1 tsp dried thyme
  • 4 cups low-sodium chicken broth

Instructions:

  1. Turn your Instant Pot to the Sauté setting. Add the butter and olive oil. When the butter bubbles and shimmers, add the chicken chunks and cook for 3-5 minutes until they develop a golden brown crust. Set the chicken aside on a plate.
  2. In the same pot, toss in the diced onion and sliced carrots. Stir them for about 3 minutes until the onions look translucent and smell sweet. Stir in the minced garlic and cook for just 30 seconds so it doesn't burn.
  3. Pour in ½ cup of chicken broth. Use your spoon to scrape every single brown bit off the bottom of the pot. Note: This step is vital to avoid the Burn warning on your display.
  4. Put the browned chicken back in. Add the cubed potatoes, the rest of the broth, thyme, bay leaf, salt, and pepper.
  5. Lock the lid and turn the valve to Sealing. Select Manual or Pressure Cook on High for 10 minutes.
  6. When the timer goes off, perform a Quick Release by carefully moving the valve to Venting. Listen for the loud hiss of steam before opening the lid.
  7. Stir in the frozen peas. The residual heat from the liquid will cook them in about 2 minutes.
  8. In a small bowl, whisk the cornstarch and cold water until smooth. Stir this slurry into the bubbling stew. Turn the Sauté mode back on for 2-3 minutes until the sauce thickens and looks glossy.
  9. Stir in the fresh parsley and remove the bay leaf before serving.