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Southern Brunswick Stew in Instant Pot

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner Southern
Southern Brunswick Stew in 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
  • 1/4 cup Worcestershire sauce
  • 1/4 cup apple cider vinegar
  • 3 tablespoons ketchup
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2 (6 ounce) bone-in chicken breast halves
  • 1/4 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
  • 3/4 cup shredded cooked pork, or to taste
Instructions
1
Combine a medley of tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pressure cooker vessel. Place chicken breasts on top; sprinkle with seasoned salt, thyme, and black pepper. Secure the lid tightly. Follow the manufacturer's guidelines to set high pressure; set a timer for 20 minutes. Allow 10-15 minutes for the pressure to build up.
2
Proceed with releasing the pressure using the quick-release method, taking approximately 5 minutes. Unlock and remove the lid carefully.
3
Transfer the chicken to a plate, allowing it to cool down. Add corn, lima beans, and okra into the pot; stir everything together.
4
Remove the chicken skin, shred the meat from the bones, and return it to the pot. Add pork; close the cooker again. Set low pressure and cook until the vegetables are heated through, approximately 15 minutes. Release the pressure using the quick-release method once more; unlock and remove the lid.