Instant Pot® Irish Chicken Stout Stew

Ingredients:

• 2 tablespoons canola oil
• 3 pieces bacon, chopped
• 1 onion, sliced into half moons
• 4 cloves garlic, minced
• 1 (4-ounce) package cremini or button mushrooms, sliced
• 2 skinless, boneless chicken leg quarters, cut into bite size pieces
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup chicken stock
• 1 (12 ounces) can Guinness Draught Stout
• 2 large carrots, sliced into rings
• 8 baby potatoes, cut into bite size pieces
• 1-1/2 teaspoon dried thyme
• 3 teaspoons cornstarch
• 1 cup frozen peas, thawed

Preparation:

Turn on the Instant Pot ^® and press “SAUTÉ”, add oil. Add the bacon, onions, garlic and mushrooms to the inner pot and sauté on high until translucent (about 3 minutes).

Season the chicken thighs well with sea salt and freshly ground black pepper and add to the pot and brown.

Add chicken stock, Guinness, carrots and potatoes

Cover the pot and secure the lid. Make sure valve is set to “SEALING”. Set the “MANUAL” button to 10 minutes on high pressure. When the time is up let the pot sit there for at least 10 minutes. Then move the valve to “VENTING” and release any remaining pressure. Remove the lid.

Press “SAUTÉ”. In a small bow mix cornstarch with a couple tablespoons of cold water add to the pot and stir. The sauce will thicken in a few seconds. Stir in peas and let it cook for 1-2 minutes before turning it off.

Ladle into bowls and serve.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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