This Instant Pot Chicken Stew recipe is simple, cozy, and loaded with protein and fresh vegetables. It's a hearty and filling dinner, perfect for the fall or winter months.
2lbschicken breastuncooked, thawed, and cubed into 1/2 inch pieces
2tablespoonscoconut oil
1sweet onionsliced
4clovesgarlicminced
3carrotssliced
1celery
2cupsgreen beanschopped
3cupschicken stock
1teaspoonHerbs de Provenceor use dried thyme
1teaspoongarlic salt
1cupmushrooms
2cupsfrozen peas
1cupsweet corn
1/2teaspoonCrushed Red Pepper Flakesoptional
Instructions
In the Instant Pot inner pot, add the chicken, coconut oil, onion, garlic, carrots, celery, green beans, chicken stock, Herbs de Provence, and garlic salt.
Seal lid and set to Pressure Cook for 12 minutes.
After the cooking time, allow to naturally release for 10 minutes. After that, manually quick release the steam taking care not to have your hands or face near the steam vent.
Once float valve has lowered, open the lid. Add the mushrooms, peas, corn, and red pepper flakes if using. Stir well and serve hot.
Notes
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Nutrition
Calories: 336kcal
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