8 Chicken Thighs – boneless and skinless 1 tbsp Olive oil – divided 1 large Onion – diced 2 ribs Celery – diced 2 medium Carrots – peeled and diced 2 cloves Garlic – peeled and grated 2 tbsp All-Purpose Flour (Plain Flour) – gluten free blend if required 2 medium Potatoes – peeled and diced3 cups Chicken Stock – or vegetable stock/bouillon 5 sprigs Thyme 2 Bay Leaves Sea Salt and Black Pepper
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Switch on the instant pot and select the sauté setting. Season the chicken thighs well with sea salt and pepper. Add the olive oil to the pot. Add the seasoned chicken and sear until the outside of the chicken in golden brown. You may need to do this in 2 batches so you don’t crowd the pan. Add the diced onion, celery, carrots and garlic. Stir until combined. Sprinkle on the flour and stir again. If the four is well mixed into the other ingredients it won’t go lumpy when you add the broth. Add the potatoes and broth. Stir again. Add the thyme and bay leaves. Season again and close the lid. Cook on manual high pressure for 10 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
Remove the bay leaf, shred the chicken using 2 forks and serve hot.