Step 1

Turn on the sauté function on your Instant Pot or other pressure cooker and sauté the chopped onions in a little oil for a few minutes until they are translucent.

Step 2

Place the skinless bone-in chicken thighs on top of the onions and pour over the chicken broth. Add the salt, pepper, and hot sauce, then pour over the crushed tomatoes on top of the chicken pieces and do NOT stir.

Step 3

Lock the lid, turn the steam release vent to 'sealing' and using the manual or pressure cook settings, adjust it to cook for 8 minutes.

Step 4

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 5 minutes, then carefully release the pressure and open the lid

Step 5

Remove the chicken thighs from the pot and carefully remove the meat from the bones and cut it into smaller pieces or pull it apart with forks.

Step 6

Drain the canned beans, and then mash only half of the butter beans and add both the mashed and unmashed butter beans and lima beans to the pot

Step 7

Add back the cooked chicken, peeled diced potatoes, creamed corn, and cooked pulled pork if you are using it.

Step 8

Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 4 minutes.

Step 9

When the cook time time is up you can immediately open the vent to release the pressure, then serve the stew.