Servings: 4 Servings
Instant Pot Chicken Stew
Cozy, comforting hearty chicken stew ready in 30 minutes!
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion chopped
- 2 stalks celery
- 3 large carrots peeled and chopped into 2-inch chunks
- 3 medium-sized yukon gold potatoes chopped into 2-inch chunks*
- 3 cloves garlic minced
- 1 ½ lbs boneless skinless chicken breasts
- 4 cups 1 quart chicken stock
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 bay leaf
- ½ tsp sea salt to taste
- 2 Tbsp gluten-free all-purpose flour
Instructions
- Add the avocado to the pressure cooker and press the Sauté button. Add the chopped onion and sauté, stirring occasionally, until onion begins to turn brown, about 5 to 8 minutes.
- Add the remaining ingredients except for the flour to the pressure cooker and give everything a stir.
- Secure the lid on the pressure cooker and press the Soup function. Adjust the time for 10 minutes. Allow the pressure cooker to do its thing (it will need to warm up for a few minutes to build pressure before running the 10-minute pressure cook), then use the quick release valve to manually release the steam.
- Open the lid and transfer the chicken to a cutting board. Use two forks to shred the chicken.
- Transfer the chicken back to the pressure cooker and stir.
- If you’d like a thicker stew, add the gluten-free flour to the pressure cooker and press the Boil button. Bring the soup to a full boil and stir occasionally until thick.
- Serve the chicken stew and enjoy!
Nutrition
Serving: 1of 4, Calories: 436kcal, Carbohydrates: 43g, Protein: 45g, Fat: 11g, Fiber: 5g, Sugar: 8g
https://www.theroastedroot.net/instant-pot-chicken-stew/