Servings: 6 to 10

2 raw chicken breasts (1-1.5 lb) 2 raw chicken breasts (1 to 1.5 lb)
2-3 cups potatoes, large cubes 2 to 3 cups potatoes, large cubes
2-3 cups carrots 2 to 3 cups carrots
1 turnip, large cubes (opt) 1 turnip, large cubes (opt)
1-2 rutabagas, large cubes (opt) 1 to 2 rutabagas, large cubes (opt)
1/2 large red bell pepper, chopped ½ large red bell pepper, chopped
2 cups celery 2 cups celery
1 onion diced 1 onion diced
3 cloves garlic, minced (opt) 3 cloves garlic, minced (opt)
2 - 2.5 cups vegetable broth (low sodium) 2 to 2.5 cups vegetable broth (low sodium)
1 c. cooked or frozen corn (opt) 1 c. cooked or frozen corn (opt)
Spices: subheading: Spices:
1 tbsp parsley 1 tbsp parsley
1 tbsp garlic powder (if no fresh garlic) 1 tbsp garlic powder (if no fresh garlic)
1 tsp thyme 1 tsp thyme
1 tsp sage, rubbed 1 tsp sage, rubbed
2 tsp rosemary, crushed 2 tsp rosemary, crushed
2 bay leaves 2 bay leaves
1/2 tsp black pepper ½ tsp black pepper
2 tsp salt (opt) 2 tsp salt (opt)

Place all vegetables except for the corn into the instant pot, top with chicken, then spices, then pour broth over the top to spread spices over other ingredients.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 10 minutes. Allow natural pressure release for 5 to 10 minutes, then quick release (see Note). Open the pot as soon as the valve indicates the pressure is gone.
Open the lid of instant pot and remove chicken.
Add the corn if desired and stir it into the stew to warm.
Dice or shred the chicken and place it back into the pot.
Serve and enjoy.

The ingredients will all be fully cooked with 8 minutes at high pressure and 7 minutes NPR. Cooking longer makes the chicken shreddable and softens the vegetables to where some will mush into a thicker broth. I prefer the shorter time but if you let all pressure release naturally it will still be good.  The ingredients will all be fully cooked with 8 minutes at high pressure and 7 minutes NPR. Cooking longer makes the chicken shreddable and softens the vegetables to where some will mush into a thicker broth. I prefer the shorter time but if you let all pressure release naturally it will still be good.
Feel free to add or substitute other kinds of veggies! My only suggestion is to avoid red beets as they turn the whole stew red and it looks disturbing. Golden beets work, though.  Feel free to add or substitute other kinds of veggies! My only suggestion is to avoid red beets as they turn the whole stew red and it looks disturbing. Golden beets work, though.
The first batch I made tasted slightly sweet, which wasn't my intent, so I made two adjustments. I had used chicken stock instead of broth, which has honey as an ingredient (though it claims to contain no sugars or other carbohydrates), so I switched to broth instead. Also I had let the stew sit for about 20-30 minutes after the pressure had gone down, and the yams were pretty much mush. So instead of being in discreet chunks, they mingled with the broth and sweetened the entire stew. It didn't bother me all that much but if it matters to you, be sure not to overcook.  The first batch I made tasted slightly sweet, which wasn't my intent, so I made two adjustments. I had used chicken stock instead of broth, which has honey as an ingredient (though it claims to contain no sugars or other carbohydrates), so I switched to broth instead. Also I had let the stew sit for about 20 to 30 minutes after the pressure had gone down, and the yams were pretty much mush. So instead of being in discreet chunks, they mingled with the broth and sweetened the entire stew. It didn't bother me all that much but if it matters to you, be sure not to overcook.