Instant Pot Chicken Stew

thedietchefs.com

Wendy Blatchley

2 Pounds (907g) chicken thighs or breasts

1 Tablespoon (15g) olive oil

1 Yellow onion (100g), chopped

2 Bulbs of kohlrabi (225g), cubed

1 Carrot (60g), cut into ½” pieces

2 Ribs of celery (90g), chopped into chunks

1 ⅓ Cups (225g) button mushrooms

¼ Cup (40g) green beans

3 Cloves of garlic (9g), minced

Salt and pepper as needed for the perfect taste

1 to 2 Bay leaves

A Few sprigs of rosemary

2 Tablespoons (30g) hot sauce

2 Tablespoons (30g) liquid aminos

2 Cups (475mL) chicken broth, or bone broth

⅓ Cup (80mL) heavy cream

note: *OPTIONAL**

1 Teaspoon (around 2g) xanthan gum

Directions at thedietchefs.com

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