Instant Pot Spring Vegetable Chicken Stew

Instructions

1. 1

   Set the Instant Pot to 'Sauté' mode and add 2 tablespoons olive oil.

2. 2

   Once the oil is hot, add 1 pound boneless, skinless chicken thighs and season with salt and pepper. Sauté for about 5 minutes until browned on all sides. Remove chicken and set aside. Add Salt and pepper to taste.

3. 3

   In the same pot, add 1 medium onion, diced, and sauté for 3-4 minutes until translucent.

4. 4

   Add 3 cloves garlic, minced, and sauté for an additional 1 minute until fragrant.

5. 5

   Stir in 2 medium carrots, sliced, 2 stalks celery, chopped, and 1 cup green beans, trimmed and cut into 1-inch pieces. Cook for 3-4 minutes, stirring occasionally.

6. 6

   Add 1 cup baby potatoes, halved, and 1 cup corn kernels. Stir to combine all the vegetables.

7. 7

   Pour in 4 cups low-sodium chicken broth, and add 1 teaspoon dried thyme and 1 teaspoon dried rosemary. Stir well to combine.

8. 8

   Return the browned chicken to the pot, ensuring it is submerged in the broth.

9. 9

   Close the lid of the Instant Pot, set the valve to sealing, and cook on 'Manual' or 'Pressure Cook' for 15 minutes.

10. 10

    Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.

11. 11

    Open the lid, stir in 1 tablespoon lemon juice, and adjust seasoning with salt and pepper if necessary.

12. 12

    Serve hot, garnished with 1 tablespoon fresh parsley, chopped.