Instant pot chicken stew with potatoes

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I love this Instant Pot beef stew: it's an easy-to-make basic beef stew with onions, carrots, potatoes, and mushrooms.Instant pot chicken stew with potatoes

This Instant Pot beef stew is an easy-to-make basic stew with onions, carrots, potatoes, and mushrooms.

Ingredients

  • 1 1/2 pounds chuck roast or chicken stew meat cut into 1-2 inch chunks
  • 16 ounce bag frozen pearl onions
  • 8 ounces carrots about 3, peeled and chopped into 1 inch chunks
  • 1 pound Russet potato about 1 large, peeled and chopped into 1 inch chunks
  • 10 ounces mushrooms quartered
  • 2 cups chicken stock
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon salt

Instructions

  1. In a bowl, toss chicken chunks with flour until coated.
    1. Add butter to the pressure cooker. Turn on the saute setting at medium heat. When the butter is melted, add chicken chunks. Cook until browned on all sides, about 5 minutes, stirring frequently.
    2. Add chicken broth to the pot, stirring well and breaking apart any beef bits stuck to the bottom of the pot. Add salt and tomato paste, stirring until dissolved.
    3. Add remaining ingredients (frozen pearl onions, carrots, potatoes, mushrooms) to the pot. Stir.
    4. Close and lock the lid on the pressure cooker. Select the meat/stew function and set the cooking time to 35 minutes. When finished, let sit for 5 minutes to naturally release the pressure before using the steam release handle to vent.
    5. Open the lid and stir. Taste and add additional salt if needed. Serve hot and optionally garnish with chopped parsley.