Instant Pot Chicken Pot Pie

A quick comfort food recipe - perfect for a chilly day!
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1 pound boneless chicken breasts
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Salt and black pepper to taste (freshly ground)
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3 medium potatoes (any potato will do - red-skinned, round white, new, russet)
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Onion, chopped (optional)
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2 ribs celery, sliced (optional)
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2 medium carrots, sliced (optional)
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1 bay leaf
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1/2 teaspoon each of dried or fresh rosemary and thyme (or use your favorite herb or poultry seasoning blend, or your choice of herbs)
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1 1/2 cups chicken stock
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6 tablespoons butter
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1/2 cup flour (all-purpose)
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1/2 cup heavy cream
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1 cup frozen peas or green beans (fresh or frozen) (optional)
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Chop the onion (if using) and put it in the Instant Pot.
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Cut the chicken into 1-2 inch cubes and place the cubes on the onions. Season lightly with salt and pepper.
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Cut the potatoes into 1 -2 inch cubes and scatter them over the chicken pieces.
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Slice the carrots and celery (if using) into 1/2-inch pieces and add them to the pot.
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Sprinkle with the rosemary and thyme (or your choice of seasoning) and add the chicken stock. Place the bay leaf on top of the mixture.
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Place the lid on the pot and close the pressure valve. Cook on HIGH pressure for 4 minutes. Allow natural pressure release for at least 15 minutes.
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In a saucepan over medium heat, melt the 6 tablespoons of butter. Add 1/2 cup of flour and cook for 4 to 5 minutes, stirring constantly, until a light-medium brown color is achieved. Browning will develop the flavor.
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Add the heavy cream and peas or green beans and season to taste with salt and pepper. Continue cooking until hot and vegetables are warmed through.
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Stir the roux mixture into the chicken filling mixture in the Instant Pot. Stir to blend and cook for about 2 minutes, or until the liquids are thickened. Taste and adjust seasonings. Remove the bay leaf.