Description
Brunswick stew is an Eastern NC favorite, made simple in the Instant Pot®!
Ingredients
- 2 (14.5 ounce) cans whole peeled tomatoes
- 2 russet potatoes, peeled and diced, or more to taste
- 2 cups chicken broth
- 1 cup diced onion
- ¼ cup Worcestershire sauce
- ¼ cup apple cider vinegar
- 3 tablespoons ketchup
- ½ teaspoon red pepper flakes, or to taste
- 2 (6 ounce) bone-in chicken breast halves
- ¼ teaspoon seasoned salt, or to taste
- 1 dash ground thyme
- ground black pepper to taste
- 1 (10 ounce) package frozen corn
- 1 (10 ounce) package frozen baby lima beans
- 1 (10 ounce) package frozen sliced okra
- ¾ cup shredded cooked pork, or to taste
Instructions
- Combine tomatoes
- potatoes
- chicken broth
- onion
- Worcestershire sauce
- vinegar
- ketchup
- and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt
- thyme
- and black pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove lid.
- Remove chicken from pot and set on a plate to cool. Place corn
- lima beans
- and okra into the pot and stir to combine.
- Remove skin from chicken
- shred the meat off the bones
- and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through
- about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove lid.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6