Sweet Corn Chicken Stew Slow Cooker Recipe

Sweet Corn Chicken Stew Slow Cooker Recipe

Ingredients

Serves 6

Active Time minutes

Pressure/Manual (High); Saute (optional) Natural/Quick Release

• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 3 cups water
• 2 (14-ounce) cans creamed corn
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon white pepper
• ¼ cup water (optional)
• 2 tablespoons cornstarch (optional)
• 1 to 2 tablespoons toasted sesame oil
• ¼ cup chopped scallions (green part only)

Method

1. In the Instant Pot, combine the chicken, water, creamed corn, vinegar, soy sauce, salt, and white pepper
2. Secure the lid on the pot
3. Close the pressure-release valve
4. Select MANUAL and set the pot at HIGH pressure for 10 minutes
5. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
6. If you are using cornstarch to thicken the mixture, in a small bowl, stir together the water and cornstarch to make a slurry
7. Select Saute on the Instant Pot
8. When the soup boils, stir in the slurry and cook, stirring continuously, until soup is slightly thickened, 2 to 3 minutes
9. Select CANCEL
10. Stir in the sesame oil
11. Divide the soup among six serving bowls
12. Garnish with the scallions and serve

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