Pressure Cooker Brunswick Stew

• 1 (26.5-oz.) pkg. chopped tomatoes (such as Pomi)
• 1 1/4 pound Yukon Gold potatoes (about 2 large potatoes), cut into 1-in. cubes
• 2 cups chopped Vidalia onion (from 1 medium onion)
• 1/2 cup packed light brown sugar
• 6 tablespoons Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 2 tablespoons chopped fresh thyme
• 1 tablespoon kosher salt
• 1 tablespoon tomato paste
• 2 teaspoons unsweetened cocoa
• 1/4 teaspoon crushed red pepper
• 1 (4-lb.) whole chicken
• 2 cups frozen lima beans
• 2 cups fresh or frozen corn kernels (about 4 ears)
• 1/2 teaspoon black pepper
• 1/3 cup thinly sliced scallions (about 2 scallions)

1. Stir together tomatoes, potatoes, onion, Worcestershire sauce, vinegar, mustard, thyme, salt, tomato paste, cocoa, and red pepper in a pressure cooker. Place chicken on top of tomato mixture. Seal pressure cooker lid, and bring to high pressure. Cook for 25 minutes.
2. Release pressure according to manufacturer's instructions. Transfer chicken to a large plate or bowl; cool slightly, about 15 minutes.
3. While chicken cools, stir tomato mixture well, and reduce heat to medium to maintain a low simmer. Stir in lima beans, corn, and black pepper; cook until vegetables are warmed through, about 2 minutes. Remove and discard chicken skin, and pick chicken meat from bones. Discard bones, and stir chicken meat and scallions into tomato mixture.

tomatoes, potatoes, vidalia onion, brown sugar, worcestershire sauce, apple cider vinegar, dijon mustard, thyme, kosher salt, tomato paste, unsweetened cocoa, red pepper, chicken, frozen lima beans, corn, black pepper, scallions

Taken from www.myrecipes.com/recipe/pressure-cooker-brunswick-stew (may not work)