Instant Pot: Tuscan Chicken Stew

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 Saut√©.  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.¬†

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