Last night, I used my Instant Pot for the second time. This recipe promised to only take about 40 minutes and I knew what I was doing, so I had high hopes for the meal. Also, making a a stew in 40 minutes sounded like a great goal. Unfortunately, the time it takes to chop was not included in that time. First, I gathered all my ingredients and then cut the onion, celery, carrots, and potatoes. I prepared the garlic and beans. I preheated the Instant Pot by selecting Sauté. I added the oil, onions, carrots, and celery, cooking for about 5 minutes. Next, I added the garlic and cooked it for about 1 more minute. I added in the potatoes, crushed tomatoes, beans, chicken broth, chicken legs, oregano, red pepper flakes, salt and pepper. I mixed these together and set my cooker to cook on the high pressure setting. It takes a little bit of time for the cooker to get started. I set it to cook for about 10 minutes. After 10 minutes, I allowed it to naturally release steam for about 10-15 minutes, then I did the quick release method. I removed the chicken legs from the stew and pulled the meat from the bones. Finally, I added the chicken meat, parsley, and balsamic vinegar back into the pot. I gave it a quick stir and dinner was ready to go. Everything was perfectly cooked and was a great consistency. However, I felt like it was a little bit bland. If I were to make this again, I would consider adding more spice and I plan on adding more spices to the leftovers as well. This recipe turned out great, but could use some alterations to be a perfect meal for us.

The New Austonian