Instant Pot Chicken Stew
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.
Equipment
- Instant Pot
Ingredients
- 2 lbs chicken breast uncooked, thawed, and cubed into 1/2 inch pieces
- 2 tablespoons coconut oil
- 1 sweet onion sliced
- 4 cloves garlic minced
- 3 carrots sliced
- 1 celery
- 2 cups green beans chopped
- 3 cups chicken stock
- 1 teaspoon Herbs de Provence or use dried thyme
- 1 teaspoon garlic salt
- 1 cup mushrooms
- 2 cups frozen peas
- 1 cup sweet corn
- 1/2 teaspoon Crushed Red Pepper Flakes optional
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
Additions and Substitutions
This stew is super versatile, you can swap in any vegetables you have on hand. I made my stew with carrots, green beans, sweet potatoes, corn, and peas - but feel free to add any others in your fridge. Broccoli, mushrooms, asparagus, or cauliflower are all good options that would be awesome to add to this stew.Nutrition
Calories: 273kcalCarbohydrates: 20gProtein: 30gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 75mgSodium: 581mgPotassium: 890mgFiber: 4gSugar: 9gVitamin A: 4387IUVitamin C: 25mgCalcium: 51mgIron: 2mg
Did you make this recipe?Let us know how it was!