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Instant Pot Chicken Stew
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Instant Pot
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- Tips for quick/manual release: place a towel over the valve and use a wooden spoon to turn the valve so you don’t have to get your hand close to it and risk a burn.
- Feel free to omit the Israeli couscous if you don’t have it. I like the extra chew but it’s not necessary!
- One of my favorite parts of this stew is that you can clean out your fridge and add anything that’s on it’s last leg. It’s very forgiving so don’t be afraid to make it your own!
Nutrition
- Serving Size: 2 cups
- Calories: 402 calories
- Fat: 8.5 grams
- Carbohydrates: 54 grams
- Fiber: 11 grams
- Protein: 27 grams
Keywords: instant pot dinners, football food, chicken soup, one dish meals
Find it online: https://leanneray.com/instant-pot-chicken-stew/