Ingredients

• ●6 Chicken thighs
• ●1 (15-ounce) can, drained and rinsed Cannellini beans
• ●1 (14.5-ounce) can Diced tomatoes
• ●1 medium, diced Onion
• ●2 medium, diced Carrots
• ●2 stalks, diced Celery
• ●2 cloves, minced Garlic
• ●4 cups Chicken broth
• ●1 sprig fresh (or 1 teaspoon dried) Rosemary
• ●1 teaspoon Salt
• ●1/2 teaspoon Black pepper
• ●1 teaspoon Italian seasoning
• ●1 tablespoon Cornstarch
• ●2 tablespoons Cold water

Instructions

1. 1Set the Instant Pot to sauté mode. Add olive oil and heat. Add the diced onion, carrots, and celery and sauté until softened, about 5-7 minutes.
2. 2Add the minced garlic and cook until fragrant, about 1 minute.
3. 3Season the chicken thighs with salt, pepper, and Italian seasoning.
4. 4Sear the chicken thighs in the Instant Pot until browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.
5. 5Add the cannellini beans, diced tomatoes, chicken broth, and rosemary to the Instant Pot. Stir to combine.
6. 6Return the chicken thighs to the Instant Pot.
7. 7Close the Instant Pot and cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
8. 8Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the Instant Pot.
9. 9If the stew is too thin, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the Instant Pot and simmer for a few minutes until thickened.
10. 10Serve hot.