Whole30 Instant Pot Chicken Stew
An Easy Instant Pot Chicken Stew Recipe everyone will love! Done in under 30 minutes, this pressure cooker chicken stew is hearty & delicious.
Servings: 4 people (1.5 cup servings)
Calories: 341kcal
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken breasts cut in cubes
- 1 cup onion chopped finely
- 1 tablespoon garlic minced
- 1 1/2 cups baby carrots
- ¾ cups celery chopped finely
- 1.5 cups russet potatoes cut in ½ inch cubes
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 teaspoon fresh rosemary chopped
- 1.5 cups chicken broth low or no salt
- 1 cup frozen peas
Instructions
- Cut chicken and veggies.
- Set instant pot to sauté, 10 minutes. Add olive oil to the pot. Sear the chicken for 2-3 minutes until lightly browned on all sides. (Doesn’t have to be cooked through, just a little cooked).
- Add onions, garlic, celery and carrots. Sauté for 4-5 minutes until fragrant and slightly translucent.
- Add all ingredients except frozen peas. Cover instant pot and set to Sealing, Manual Pressure for 12 minutes. It will take the pot about 5-7 minutes to come to pressure.
- Once finished cooking, let the pressure naturally release for 5 minutes and then quick release the remaining pressure.
- Discard bay leaf, stir in frozen peas and enjoy!
Video
Nutrition
Calories: 341kcal | Carbohydrates: 25g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 433mg | Potassium: 1222mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7095IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 2mg