This Instant Pot Chicken Stew will be a cool-weather staple! It’s packed with vegetables and is extra filling due to the combination of chicken breast, beans and pasta.
Author:Leanne Ray, MS, RDN
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
1 Tbsp olive oil
3 small carrots, peeled and diced
2 celery stalks, diced
1/2 red onion, diced
3 cloves garlic, minced
1 tsp sea salt
1 tsp Italian seasoning
1/4 tsp black pepper
1/2 lb boneless skinless chicken breast, chopped
1 14.5 oz can fire-roasted tomatoes
1 14.5 oz can white beans, drained and rinsed
2 cups vegetable broth
1/2 cup Israeli couscous
1 bay leaf
1/2 cup shredded parmesan cheese
2 large handfuls of fresh baby spinach
Juice of one lemon
Press the “sauté” button on Instant Pot and add oil, heat for about a minute.
Add carrots, celery, onions, garlic, salt, Italian seasoning and black pepper. Stir and cook 2-3 minutes or until vegetables soften slightly and garlic is fragrant.
Add chicken breast to the pot (nestle into vegetables).
Add tomatoes, beans, broth, couscous and bay leaf, stirring to combine. Press “cancel” button to turn off the sauté function. Lock lid into place and make sure the steam valve is closed. Press “manual” and set timer to 5 minutes.
When cook time is complete, carefully turn steam valve for a quick/manual release (see notes below for tips on this). Once pressure comes down and the silver float valve drops, open the lid and stir in spinach, parmesan cheese, and lemon juice. Taste and season with additional salt and pepper if needed.
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