Creating the perfect Instant Pot Chicken Stew is simple if you follow these steps:

1. Prepare the Ingredients: Dice the onion, mince the garlic, and chop the vegetables as directed.
2. Sauté the Chicken: Turn the Instant Pot on the “Sauté” setting. Add olive oil and let it heat up. Add the chicken, season with salt and pepper, and sauté until browned on all sides (about 5-7 minutes). Remove the chicken and set aside.
3. Cook the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
4. Add Vegetables: Stir in the carrots, celery, potatoes, and green beans. Cook for another 2-3 minutes.
5. Combine Ingredients: Return the browned chicken to the pot. Pour in the chicken broth, and add the dried thyme and paprika. Stir to combine all ingredients.
6. Pressure Cook: Close the lid of the Instant Pot and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes.
7. Natural Release: Once the cooking time is up, allow for a natural pressure release for about 10 minutes. Then, carefully switch the valve to “Venting” to release any remaining pressure.
8. Shred the Chicken: Open the lid, remove the chicken, and shred it with two forks. Return the shredded chicken to the stew and stir to combine.
9. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt, pepper, or herbs as needed.
10. Serve: Ladle the stew into bowls and garnish with fresh parsley before serving.