Instructions
Start the Instant Pot on “Sauté” and allow it to heat. Add the olive oil and the red onion, carrot and celery stalks. Cook for 4-5 minutes until the veggies are tender.
Add the garlic, rosemary, thyme and salt and pepper and continue to cook for another minute.
Add the chicken breast and cook for 1-2 minutes until sealed. Next, add the potatoes, swede, chicken stock and bay leaves. Turn off the “Sauté” function.
Give everything a good stir and make sure the veggies and chicken are covered in liquid. Add a bit more stock or water if necessary. Don’t add too much liquid, though — the liquid should just cover the veggies.
Place the lid on the Instant Pot and make sure the valve is in the “Sealing” position. Select “High Pressure” for 7 minutes.
When the time is up, allow the Instant Pot to release the pressure naturally for 5 minutes, then perform a quick release.
Open the lid and remove the bay leaves. If you want to thicken the stew, mix 2 tablespoons cornflour with 4 tablespoons water to make a slurry. Stir it in the stew and press “Reduce”. Cook for 1-2 minutes or until the stew has thickened to your likening.
Stir in the fresh parsley, adjust the seasoning and serve with crusty bread or toast.
ADVERTISEMENT
