Instant Pot Chicken Stew
Instant pot chicken stew is a hearty and delicious one pot meal that is perfect for cold winter nights or any time you want a bowl of comfort and nourishment.
Ingredients
- 1-2 lbs Chicken Breast
- 1 small White Onion diced
- 3 large Carrots cut into 1" pieces
- 3 Russet Potatoes or 4 small Russet Potatoes
- 1 cup Frozen Peas
- 2 cups Chicken Broth
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Sage
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Parsley
- 1 cup Dairy-free Half and Half I use Nutpods
- 1 tsp Arrowroot Powder
Instructions
- Turn the Instant Pot on to Saute and add olive oil, carrots, onions, and garlic to the pot. Saute for 5 minutes.
- Add potatoes, sage, rosemary, thyme, parsley, salt and pepper to the pot and saute for 2 minutes.
- Add the chicken breast to the pot next. Then add chicken broth and white wine vinegar. Salt and pepper the chicken breast to taste.
- Next, add the peas on top.
- Turn the Instant Pot on to high pressure for 12 minutes.
- While it is cooking, whisk the arrowroot powder into the dairy-free half and half.
- Manually release the Instant Pot then remove the chicken. Add the dairy-free half and half slurry to the pot. Turn the Instant Pot back to saute and let the broth simmer for about 10 minutes.
- Chop the chicken then add it back to the pot.
- Serve and enjoy!
Nutrition
Calories: 208kcalCarbohydrates: 31gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 40mgSodium: 1101mgPotassium: 926mgFiber: 4gSugar: 5gVitamin A: 6226IUVitamin C: 19mgCalcium: 50mgIron: 2mg
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