First Step: SAUTÉ THE AROMATICS

1. Heat the Olive Oil: Start by setting your Instant Pot to the “Sauté” function. Once it’s hot, add the olive oil and let it heat up.
2. Cook the Onions and Garlic: Add the chopped onions and sauté for 3-4 minutes, or until they become soft and translucent. Then, add the minced garlic and sauté for another 30 seconds until fragrant. This will create a flavorful base for your stew.

Second Step: BROWN THE CHICKEN

1. Sear the Chicken Thighs: Add the bone-in chicken thighs to the Instant Pot and brown them on both sides, about 3-4 minutes per side. This step helps to develop a deeper flavor in the stew and seals in the juices of the chicken. Once browned, remove the chicken from the pot and set it aside.

Third Step: ADD THE VEGETABLES AND SEASONINGS

1. Add the Broth: Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This adds richness to the broth and ensures nothing burns during cooking.
2. Add Vegetables and Seasonings: Add the carrots, potatoes, celery, frozen peas, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir everything together to combine.

Fourth Step: PRESSURE COOK THE STEW

1. Return the Chicken: Place the browned chicken thighs back into the Instant Pot on top of the vegetables.
2. Seal the Instant Pot: Close the lid and set the Instant Pot to cook on “Manual” or “Pressure Cook” for 20 minutes on high pressure.
3. Allow Natural Release: After the cooking time is up, allow the Instant Pot to release pressure naturally for 10 minutes. Then, carefully turn the valve to quick release to let out any remaining steam.

Fifth Step: THICKEN THE STEW

1. Remove the Chicken: Once the pressure is fully released, remove the chicken thighs from the Instant Pot and shred the meat using two forks. Discard the bones.
2. Make a Slurry: In a small bowl, mix the flour and water to form a slurry.
3. Add the Slurry: Turn the Instant Pot back to the “Sauté” function. Stir in the flour slurry and let the stew simmer for a few minutes until it thickens to your desired consistency.
4. Add Lemon Juice: Stir in the lemon juice to balance the flavors and bring brightness to the stew.
5. Return the Chicken: Add the shredded chicken back into the pot, stirring it into the thickened stew. Taste and adjust the seasoning, adding more salt or pepper if needed.

Sixth Step: SERVE AND GARNISH

1. Serve the Stew: Ladle the stew into bowls, ensuring each serving gets a generous portion of chicken, vegetables, and broth.
2. Garnish: Top with freshly chopped parsley and a sprinkle of lemon zest for a burst of freshness.
3. Enjoy: Serve hot and enjoy the comforting, hearty flavors of your Instant Pot Chicken Stew.