Winter in the Northeast demands stew. For survival.
I can’t tolerate dark meat or beef, so I’ve had to get a little creative with my stewing. I will say that this doesn’t freeze super well unless you thaw it with gentle stirring in a pot on the stove – no microwaving or it turns to absolute mush.
You’ll need:
Instant Pot
Blender (bullet, immersion, whatever you want)
1 boneless skinless chicken breast cut into inch or so chunks
1 cup of home made veggie broth
1 cup water
1 tablespoon oil of choice – olive and melted coconut both work nicely here
Two stalks celery, chopped
Two medium carrots, peeled and chopped
1 white or yellow onion, diced
2 cloves garlic (omit if you can’t tolerate garlic)
1 1/2 -2 cups baby Yukon gold potatoes, peeled
1 bay leaf
1 teaspoon ground sage
1 teaspoon fresh or dried thyme
1/2 teaspoon dried basil
Salt to taste
1/4 teaspoon black pepper
Chopped fresh parsley for garnish
1. Add ingredients to the pot. Stir to combine.
2. Seal pot and pressure cook on high for 20 minutes.
3. Allow pressure to naturally release for 10 minutes, then vent remaining pressure.
4. Open lid. Ladle out 2 cups of the liquid and vegetables into your blender. Don’t add chicken to this mix.
5. Blend until smooth. Pour mixture back into pot and stir to combine. This will naturally thicken the stew. If it’s still too watery, you can blend more of the vegetable broth mix.
6. Serve with chopped fresh parsley overtop.
Post COVID Kitchen 