Press "Saute" function on Instant Pot. When the inner pot is warm, add 1 tablespoon of avocado oil.
When oil starts to sizzle, add the meat and sear on both sides. Work in two batches if needed so as not to overcrowd the pot.
Remove meat from pot and set aside.
Add remaining oil to the pot. Add chopped onions and celery and saute for 4 minutes. If the bottom starts burning, deglaze with a few tablespoons of broth and scrape the burned pieces with a wooden spatula.
Press the "Cancel" button. Transfer the meat back to the pot, add potatoes, tomato sauce, and broth. Season with salt and give a quick stir. Tuck bay leaves into the stew.
Close the lid, set the valve to "Sealing", and cook on "Manual" for 10 minutes.
Once the cooking cycle is complete, allow to naturally pressure release "NPR" for 10 minutes, then quick pressure release "QPR" the remainder of the time.
Carefully open the lid and remove bay leaves.
To thicken the stew: transfer approximately a cup of stew (try to avoid chicken chunks) to a cup and blend using an immersion blender. Alternatively, you may blend directly in the pot.
If using spinach, press "Saute" and add spinach. Cook just until spinach is slightly wilted, gently stirring. Remove from heat immediately and serve.
Store leftovers in a closed container in the refrigerator for up to 1 week. Reheat in a small saucepan by adding a few tablespoons of water or broth and warming on medium-low heat.| Nutrition Disclaimer Information |
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.