Creamy Herbed Chicken Stew

  • 3 cups diced peeled potatoes
  • 3 large carrots, cut into chunks
  • 3 large celery stalks, cut into chunks
  • 1 medium onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon ground sage
  • 1 teaspoon thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 1 lb chicken breast
  1. Add ingredients (except chicken) to the Instant Pot.  Stir to combine.
  2. Add chicken breast to the pot.  Seal lid and cook on Manual setting for 12 minutes.  When cycle is complete, allow for natural release of pressure, about 10-15 minutes.
  3. Open lid and remove chicken breasts.  Chop or shred.
  4. Ladle out 2 cups of veggies and broth into a spearate bowl.  Using an immersion hand blender, puree the mixture until thick and smooth. (a blender also works fine for this step)
  5. Add chicken and pureed veggies back to the pot and stir well.  Season to taste with salt and pepper and garnish with fresh parsley, if desired.