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Turn on the sauté function on high and once the IP displays HOT, heat the oil.
Cook the chicken cubes in batches, careful not to over crown in the pot and sear until golden brown, then, set aside on a plate. Cover with foil to keep warm.
Add the white wine and using a wooden spoon, scrape the bits that stuck to the bottom of the pot.
Add the onion to the IP and saute for 1 minute, add the garlic and saute stirring for 30 seconds.
Add the bell pepper, carrots and celery, saute for 5 minutes, stirring occasionally.
Add the rosemary, thyme, Italian dried herbs, and paprika. Stir to combine.
Season with salt and pepper and add sprinkle flour on top. Stir to combine.
Add back the chicken.
Next, add the potatoes, frozen sweet peas, and chicken broth. The broth should cover the ingredients by 1-2 inches, but make sure you don't go over the pot MAX line. Stir to combine.
Add bay leaves.
Cancel the Saute function.
Lock the lid, seal, Pressure Cook for 10 minutes, followed by 10 minutes Natural Pressure Release after which release manually the remaining pressure.
Once the pressure has bee released, open the lid and click again on SAUTE.
Add the cream, stir and cook for 5 minutes.
In a small bowl or measuring cup, dissolve 2 tablespoons of cornstarch in 1/2 cup of water and slowly pour the mixture into the stew. Stir until thickened.
Turn of the Saute function.
Discard the bay leaves, garnish the soup with parsley and serve.