Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 medium Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 6 cups low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Set the Instant Pot to the Sauté function and add the butter. Once melted, sauté the diced onion, carrots, and celery for 4–5 minutes until onions are translucent.
  2. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
  3. Add the chicken chunks, dried thyme, and dried oregano, stirring to coat the meat in the aromatics.
  4. Pour in the chicken bone broth, scraping the bottom of the pot to remove any browned bits. Stir in the cubed potatoes and add the bay leaf.
  5. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook (High) and cook for 8 minutes.
  6. Perform a Quick Release of the pressure, open the lid, and stir in the frozen peas and fresh parsley.
  7. Stir in the fresh lemon juice and season with salt and black pepper to taste.