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Instant Pot Chicken Stew
Course
Main Course
Cuisine
American
Prep Time
10
minutes
Cook Time
12
minutes
Total Time
22
minutes
Servings
3
Calories
574
kcal
Ingredients
2
tbsp
olive oil
1
onion
chopped
3
garlic cloves
minced
1/4
tbsp
cinnamon
1
pound
chicken
in cubes
2
carrots
chopped
1
cup
celery
chopped
1
red pepper
chopped
1
tbsp
basil
dried
1
tbsp
kosher salt
1
tbsp
oregano
1
tbsp
tomato paste
1 can (28 oz.)
chicken stock
2
tomatoes
crushed
1/2
tbsp
thyme
dried
1
tbsp
all spices
Fresh coriander leaves
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:
574
kcal