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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
Cook Time
12
minutes
Total Time
22
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