Easy Instant Pot Chicken Stew
Ingredients
-
1
pound
boneless, skinless chicken breasts, cut into 1-inch cubes
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
3
cloves
garlic, minced
-
3
medium
carrots, peeled and chopped
-
3
stalks
celery, chopped
-
2
cups
reduced-sodium chicken broth
-
1
14.5-ounce can
diced tomatoes
-
1
teaspoon
dried thyme
-
1
teaspoon
dried rosemary
-
1
leaf
bay leaf
-
1
cup
frozen peas
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
Instructions
- Sauté the chicken in olive oil in the Instant Pot for about 5 minutes until browned.
- Add the onion and garlic, cooking for an additional 2-3 minutes.
- Mix in the carrots, celery, chicken broth, diced tomatoes, thyme, rosemary, and bay leaf, then cancel the sauté function.
- Seal the Instant Pot lid and cook on high pressure for 10 minutes.
- Allow the pressure to release naturally for 5 minutes, then release any remaining pressure.
- Remove the bay leaf, add the frozen peas, and stir until heated through.
- Season with salt and pepper to taste and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
10.6g
Total carbohydrates
20.9g
Total protein
31.1g
Sodium
663.2mg
Cholesterol
82.7mg
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