- 2 tsp olive oil
- 1 tbsp butter
- 1.5 to 2lbs of chicken thighs cut in slightly larger than bite sized pieces
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp poultry or turkey seasoning
- 4 sprigs fresh thyme (2 tsp leaves or 1 tsp dried)
- 1 4" sprig fresh rosemary (2 tsp leaves or 1 tsp dried)
- 1/2 tsp sage
- 1 small onion
- 3-4 carrots chopped
- 2-3 stalks celery chopped
- 3 cloves of garlic
- 1 large potato
- 1 cup frozen peas
- 1/2 cup heavy cream (optional)
- 3 cups of chicken broth
- Turn on instant pot to the saute setting. When pot is hot, add the olive oil and butter. Then add the chicken and let it cook a few minutes on one side. Then stir and cook some more until there's just a bit of pink still visible.
- Add the bay leaf, salt, pepper, poultry seasoning, thyme, rosemary and sage. Cook for a minute to let the spices bloom.
- Add the onion, carrot and celery. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits.
- Add the garlic and stir, cooking about 1 minute.
- Stir in the potato and chicken broth. Secure the lid.
- Select manual and cook on high pressure for 7 minutes.
- Once cooking is complete, use a quick release. Remove the lid and stir.
- Add the heavy cream (optional) and frozen peas and stir.