Instant Pot Chicken Stew
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
Method
- 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.
Nutrition
Calories273kcalCarbohydrates20gProtein30gFat8gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol75mgSodium581mgPotassium890mgFiber4gSugar9gVitamin A4387IUVitamin C25mgCalcium51mgIron2mg