4 slices bacon
2-1/2 lbs. boneless, skinless, chicken thighs
kosher salt
1 small white onion, diced
1-1/2 c. sliced carrots (3-4 carrots)
1-1/2 c. sliced celery (3-4 stalks)
2 cloves garlic, pressed or minced
3-4 c. Swanson chicken broth, divided
1-1/2 t. dried thyme
8 oz. sliced mushrooms
2 russet potatoes, diced bite-sized
1-1/2 to 2 T. corn starch or tapioca starch
2-3 c. packed fresh baby spinach, barely chopped
Put IP on saute setting and cook bacon until almost crisp
Remove bacon from pan and drain on paper towels
Pour bacon drippings in heatproof bowl
Chop bacon and set aside
Spoon 1T. drippings (try to get the brown bits) back into pot
Sprinkle chicken with salt, add to pot, and brown all sides
Transfer chicken to a plate and set aside
Add another 1T. drippings to pot
Add onion and carrots
Saute until onions are cooked but not brown, only 3 minutes
Add garlic and saute 30 more seconds
Stir in about 1 c. stock, scraping pan to loosen brown bits
Stir in chicken, bacon, mushrooms, 2 c. additional stock and 1 t. kosher salt
Without stirring, place celery and potatoes on top
Cover, set on manual high for 12 minutes
Let pressure naturally release for 10 minutes
Transfer chicken to plate, cover with inverted plate, and let cool slightly
Meanwhile, draw out a half cup of liquid and pour into small bowl to cool a few minutes
Whisk 2 T. cornstarch or potato starch into the cooled liquid and pour back into the pot
Set IP on saute setting and bring up to a simmer
Stir frequently until desired thickness is met
If stew is too thick, add more stock, if too thin, add another dose of starch mixed with stock
Turn heat off and stir in spinach
Only after you get the stew how you want it, shred chicken into bite sized pieces and add to pot.
Try not to break up chicken pieces while stirring
Remove from heat, let rest 10-30 minutes, then serve; the longer it rests, the better
NOTE: You can also add 1 c. cooked quinoa, rice, or noodles for a more hearty stew.
Delicious with rustic bread
Adapted from Cooking Light
