Creamy Chicken Stew

Comes from TasteofHome.com.

Ingredients

3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

Directions

1. In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.
2. Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

Instant Pot Chocolate Cheesecake

Ingredients

Crust 

1 cup chocolate wafer crumbs (can use Oreos without filling)

3 tablespoons melted butter

Cheesecake

1 1/3 cups chopped bittersweet chocolate

16 oz cream cheese 

2/3 cup sugar 

2 tablespoons brown sugar 

2 tablespoons cocoa

3 eggs

1/2 cup heavy cream

2/3 teaspoon vanilla

Ganache

1 cup semisweet chocolate chips (or chopped)

1 cup heavy cream

Directions

1. Bring all ingredients to room temperature before you begin.
2. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
3. Mix chocolate wafer crumbs and melted butter to a large bowl and stir until well combined. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges. Freeze for at least 20 minutes.
4. Meanwhile, melt the bittersweet chocolate in a double boiler and set aside to cool somewhat.
5. In a large bowl, beat the cream cheese until light and fluffy on medium-low speed.
6. Add the sugars and cocoa and beat until smooth. Scrape the sides and bottom of the bowl.
7. Add the eggs one at a time and beat after each addition until well combined.
8. Add heavy cream and vanilla extract. Beat well, stopping to scrape the sides and bottom of the bowl.
9. Fold in the melted chocolate. Pulse for another 20 seconds.
10. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
11. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
12. Gently transfer the cheesecake pan on top of the trivet.
13. Select manual setting and adjust pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
14. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
15. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
16. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
17. For ganache, heat the heavy cream until it reaches a low simmer. Pour over the chocolate chips (or coarsely chopped chocolate). Let sit for 2-3 minutes, then whisk until smooth. The ganache will harden as it cools. Pour or spread over the cooled cheesecake.