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Chicken Stew Instant Pot Recipe
Why do we like to cook in an instant pot? We only need to put all the ingredients, close the lid and get a magical result! When the food is cooking, your hands are free, you can do other things or just hug your family. This is a simple recipe, and to make it more special, I added some traditional Asian ingredients. This dish is easy to cook, it will warm you in the cold season. Asian spices will make any dish spicier and enrich aromas. You should try it!
Total Time 1 hour
Servings 2 people
Spices to taste:
- Ground hot pepper
- Dried bell pepper
- Sun-dried tomatoes
- Dice the onion. Chop the garlic finely. Put a few tablespoons of coconut milk in the instant pot, turn on the frying mode. After a couple of minutes, add onion, garlic, and chicken to the hot coconut milk and fry for a few minutes until a slightly golden color appears.
- Switch the instant pot mode to stew. Сhop potatoes, celery, and carrots coarsely and add to the instant pot. Add tomato sauce, spices, pour in the broth, close the lid and stew for 30 minutes.
- Add spinach to the finished dish. Serven the dish hot, decorate it with chopped green coriander.
You can press out the garlic, but if you like the rich aroma, it’s best to chop it with a knife. The recipe is universal, you can add and remove ingredients. Add mushrooms, bell peppers, zucchini or fresh tomatoes - it will be great! Another secret: if you want to make your dish thicker, you don’t need to use flour or starch. Take some potatoes when it is ready and blend it in a blender. It’s fine if you get other ingredients together with potatoes, it’s even better. Then put the mashed potatoes back in the instant pot. This will make your dish thicker if necessary.
Calories: 771kcal | Carbohydrates: 37g | Protein: 55g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 245mg | Sodium: 990mg | Potassium: 1660mg | Fiber: 6g | Sugar: 11g | Vitamin A: 9168IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 5mg