Mediterranean Chicken Stew - instant pot

 

Ingredients:

• 2 tbsp olive oil
• 1 large brown onion, halved, thinly sliced
• 4 chicken legs (boneless), skinless
• 1 celery stick, trimmed, cut into 2cm-thick slices
• 2 carrots, chopped
• 1/4 cup dry red wine
• 400g cans diced Italian tomatoes or 2 big beef tomatoes pureed
• 2 garlic cloves, crushed or garlic paste
• 2 cups chicken stock
• 3 bay leaves
• Freshly ground black pepper
• Salt to taste
• 1/2 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp fresh thyme leaves

Instructions

1. Press the 'sauté' button and heat the oil. Sauté the onion, celery and carrot for 4-5 min or until they are tender.

2. Add the other ingredients and stir to combine

3. Secure the lid. choose the 'Manual' mode. 

4. Cook for 15 min at High pressure. 

5. Once cooking is complete, use a natural pressure release for 10 minutes, carefully remove lid

6. Serve warm.