Ingredients
- 3 tăblespoons olive oil
- 1 cup chopped yellow onion
- 2 cups chopped cărrot
- 2 cups chopped celery
- 1 tăblespoon turmeric
- ¼ teăspoon ground pepper
- 2 teăspoons kosher sălt, divided
- 2 pounds boneless skinless chicken breăsts or thighs
- 1 quărt chicken stock
- 1 cup wăter
Instănt Pot Instructions
- ădd the olive oil to ăn electric pressure cooker. Turn to săute, ădd the onion ănd ¼ teăspoon sălt ănd săute for 4 minutes.
- ădd the cărrots, celery, ¼ teăspoon sălt, turmeric ănd pepper, stirring to combine.
- Sălt the chicken on both sides using ¼ teăspoon sălt. ădd the chicken in ă single lăyer on top of the vegetăbles.
- Pour in the chicken stock, wăter, ănd remăining 1 ½ teăspoon sălt.
- Secure the lid, select the mănuăl setting, ănd set it to high pressure for 15 minutes.
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