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Instant Pot Chicken Stew
A filling bowl of stew with tender chunks of chicken and veggies…
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
3
Calories
355
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
1
onion
chopped
3
garlic cloves
minced
¼
tablespoon
cinnamon
1
pound
chicken
in cubes
2
carrots
chopped
1
cup
celery
chopped
1
red pepper
chopped
1
tablespoon
basil
dried
1
tablespoon
kosher salt
1
tablespoon
oregano
1
tablespoon
tomato paste
1
can
chicken stock
(28 oz.)
2
tomatoes
crushed
½
tablespoon
thyme
dried
1
tablespoon
allspice
coriander
to garnish
Instructions
Put the oil, onion, garlic and cinnamon in the Instant Pot and “Sauté” for 2 minutes.
Add the chicken and the rest of ingredients to the Instant Pot and close the lid.
Cook at high pressure for 10 minutes.
When cooking time ends, wait for a natural pressure release.
Once done, open the lid and stir a bit.
Take it out and garnish with fresh coriander.
Nutrition
Calories:
355
kcal
|
Carbohydrates:
21
g
|
Protein:
19
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
57
mg
|
Sodium:
2625
mg
|
Potassium:
891
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
9178
IU
|
Vitamin C:
74
mg
|
Calcium:
105
mg
|
Iron:
3
mg