Instant Pot Brunswick Stew
Tags: Chicken Dinner Instant Pot
Yield: 6
Ingredients
Steps
  1. Add the butter or olive oil to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. Once the butter's melted or after 3 minutes of the oil heating, add the onion and carrots and sauté for 3 minutes, until fragrant. Add the garlic and sauté 1 minute longer.
  2. Add the Worcestershire sauce and, if anything's stuck to the bottom of the pot, deglaze (scrape the bottom). Add the broth, diced tomatoes, diced green chiles, barbecue sauce, and ketchup. Stir well.
  3. Nestle the chicken into the pot and top with the frozen corn and lima beans but do not stir. Just smooth them out so they're submerged. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual at High Pressure for 8 minutes. Quick release when done.
  4. Using tongs, remove the chicken and place in a large mixing bowl. Using either two forks or a hand mixer (which makes things even easier), shred the chicken.
  5. Add the brown sugar or molasses, Creole seasoning and red pepper flakes (if using). Return the shredded chicken to the pot, ladle into bowls and serve.
Notes