Instant Pot Brunswick Stew

Ingredients

• (14.5 ounce) can swhole peeled tomatoes
• russet potatoes, peeled and diced, or more to taste
• cup schicken broth
• cup diced onion
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• tablespoon sketchup
• 1/2 teaspoon red pepper flakes, or to taste
• (6 ounce) bone-in chicken breasts
• 1/4 teaspoon seasoned salt, or to taste
• dash ground thyme
• ground black pepper to taste
• (10 ounce) packagefrozen corn
• (10 ounce) packagefrozen baby lima beans
• (10 ounce) packagefrozen slice d okra
• 3/4 cup shredded cooked pork, or to taste

Instructions

1. Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and pepper flakes in a multi functional pressure cooker (such as Instant Pot). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. Transfer chicken to a plate; cool. Add corn, lima beans, and okra to the pot; stir to combine.
4. Remove and discard chicken skin and bones; shred meat and return it to the pot.
5. Add pork to the pot.
6. Close and lock the lid.
7. Select low pressure according to manufacturer's instructions; set timer for 15 minutes and cook until vegetables are heated through.
8. Allow 10 to 15 minutes for pressure to build.
9. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes.
10. Unlock and remove lid.