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Add the chicken, carrots, celery, onion, tomatoes, garlic, potatoes, chicken stock, wine, fennel, salt and rosemary to the stainless steel insert of an Instant Pot.
Set the steam release handle to the 'sealing' position, place the lid on the Instant Pot and cook on high pressure for 10 minutes.
When the Instant Pot beeps, allow it to sit for 10 minutes (natural pressure release). After 10 minutes, carefully turn the steam release handle to the 'venting' position to release the remaining pressure.
Stir together the water and cornstarch, then add to the pot with the balsamic vinegar.
Select the 'sautee' button on the Instant Pot and simmer for 2 or so minutes, until stew is thickened to your liking (see note 2).
Serve with crusty bread.
Add all ingredients not labelled 'after cooking' to a gallon sized freezer bag (see note 3).
Remove as much air as possible, and freeze flat for up to 3 months.
To cook, thaw completely before cooking as directed above.