2 tbsp unsalted butter
1 onion, small, diced
2 carrots, large, chopped
1 celery stalk, chopped
1½ tsp kosher salt
½ tsp ground black pepper
3 garlic cloves, minced
¼ lb chicken breasts, boneless, skinless, cut into cubes
3 red potatoes, peeled and cubed
2 cup low sodium chicken broth
1 tsp dried Italian seasoning
2 bay leaves
2 tbsp cornstarch
½ cup water
2 tbsp parsley, freshly chopped, for garnish
Heat your Instant Pot by using the Saute function.
Melt butter, then add the onion, carrot and celery. Season with ½ teaspoon salt and ¼ teaspoon black pepper, and allow to cook 4 to 5 minutes until vegetables are tender.
Add garlic and cook until fragrant, about 30 seconds. Press cancel, then add chicken, potatoes, broth, seasoning, bay leaf and remaining salt and pepper.
Stir well, then secure lid and pressure valve. Cook on Manual High pressure for 10 minutes, allowing a 10 minute natural release. Release the remaining pressure via manual release.
Combine cornstarch and water and stir until dissolved, then remove the Instant Pot lid. Press Saute, stir in the cornstarch mixture and simmer for 4 to 5 minutes until thickened. Remove the bay leaves and add fresh chopped parsley before serving. Enjoy!
Sugar: 5g
:
Calcium: 60mg
Calories: 275kcal
Carbohydrates: 37g
Cholesterol: 33mg
Fat: 9g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 1063mg
Protein: 12g
Saturated Fat: 5g
Sodium: 981mg
Trans Fat: 1g
Vitamin A: 5492IU
Vitamin C: 21mg
