Instant Pot Rustic French Chicken Stew

Psalm 109:21

    [21] But you, O GOD my Lord,

        deal on my behalf for your name’s sake;

        because your steadfast love is good, deliver me!

3 Boneless skinless Chicken breast or thighs, cut into large 2 inch chunks

3 medium Yukon Gold potatoes, cut into large chunks 

2 large carrots, cut into large chunks

1/8 c chopped celery

1/8 c chopped Fennel bulb

1/8 c Leeks, sliced 

Pinch of rosemary and thyme

Salt and pepper

Pinch of sugar

2 c Chicken stock

2 T Sauvignon Blanc

After cooking to finish:

2 T White Balsamic vinegar

2 t cornstarch in 2 t water

Put all ingredients in IP. 

Set to pressure cook.

With lid under pressure, cook 7 minutes.

Do a natural release for 10 minutes.

Take pressure off.

Add Balsamic vinegar and cornstarch slurry.

Serve with crusty sourdough bread.