Chicken and Vegetable Stew

Ingredients:

• 4 lbs chicken thighs or breasts (cut into bite-sized pieces)
• 3 large carrots (peeled and sliced)
• 2 medium potatoes (peeled and diced)
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 2 cups celery (sliced)
• 1 cup green beans (trimmed and chopped)
• 1 cup corn kernels (fresh or frozen)
• 8 cups chicken broth (or vegetable broth)
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Sauté the Aromatics: Set your Nutristahl 20 QT to "Sauté" mode. Heat olive oil and add chopped onions, garlic, and carrots. Cook for 5-7 minutes, stirring occasionally until the vegetables are soft and the onions are translucent.

2. Brown the Chicken: Add chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned.

3. Add the Remaining Ingredients: Add potatoes, celery, green beans, corn, thyme, rosemary, and bay leaf. Pour in chicken broth. Stir well to combine.

4. Season the Stew: Add salt and pepper to taste. Cover the pot with the lid, set to "Pressure Cook" mode, and cook for 15 minutes on high pressure.

5. Release Pressure and Stir: Once the cooking time is complete, do a quick pressure release. Open the lid carefully.

6. Optional Thickening: If you like a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew. Set to "Sauté" mode again and cook for another 5 minutes until the stew thickens.

7. Serve: Remove the bay leaf and serve the stew hot, garnished with fresh parsley if desired.

This meal is hearty and can easily be served with crusty bread for dipping. Enjoy!