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Chicken stew with bell peppers, carrots, celery and chicken cubes topped with parsley
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4.93 from 14 votes

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
Cook Time 12 minutes
Total Time 22 minutes
Servings 3
Calories 355kcal
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: 355kcal | Carbohydrates: 21g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 2625mg | Potassium: 891mg | Fiber: 6g | Sugar: 10g | Vitamin A: 9178IU | Vitamin C: 74mg | Calcium: 105mg | Iron: 3mg