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Instant Pot Chicken & Mushroom Stew
Course
Main Course
Cuisine
Chinese
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
Calories
364
kcal
Author
Corrie
Ingredients
½
tablespoon
olive oil
½
pound
fresh cremini mushrooms
stemmed and quartered
½
small
onion
chopped
½
tablespoon
tomato paste
2
garlic cloves
4 (2 ½ -ounce)
skinless chicken thighs
½
cup
green olives
pitted and halved
1
cup
fresh cherry tomatoes
½
cup
low-sodium chicken broth
Freshly ground black pepper, to taste
½
cup
fresh parsley
chopped
Instructions
Pour the oil in the Instant Pot and select “Sauté”.
Then add the mushrooms and onion and cook for about 4-5 minutes. Add tomato paste and garlic and cook for about 1 minute.
Select “Cancel” and stir in the chicken, olives, tomatoes and broth.
Next, secure the lid and cook under “Manual” and “High Pressure” for about 9-10 minutes.
Select “Cancel” and carefully do a quick release.
Serve hot.
Nutrition
Calories:
364
kcal
|
Carbohydrates:
4
g
|
Protein:
49
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
233
mg
|
Sodium:
607
mg
|
Potassium:
751
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1031
IU
|
Vitamin C:
15
mg
|
Calcium:
56
mg
|
Iron:
3
mg