Free-styled some chicken stew, I only had a vague plan but it came out decent
Apx 2lbs chicken breast
Around 3 cup of celery, carrots, onion (total I eyeballed it)
Sautéed the mirepoix a bit mix of olive oil & butter
Added flour and made a basic roux
2 cups low sodium chicken broth
About 2 cups of red potatoes
20 minute high pressure or was it 18 minutes? Slow release
Then added some cremini (spelling?) canned mushrooms
Some sour cream to color it better
Some frozen peas
**I took the cooked chicken out and shredded it then added it back to the pot**
Not my best stew ever but it was easy to put together. Chicken was super tender.
Roux thickened it good, I don’t like thin stews but it did have a bit of flour taste
Next run I will season the chicken more whole meal was very low salt which made it a bit bland
Warning some of it burned on the bottom of the instapot. I sort of liked bumping into a burned carrot, others may not.
@Kaido think I should use corn starch instead of a roux next time?