Instant Pot Chicken Stew
Hearty and healthy chicken stew that's Whole30 compliant, dairy-free, and gluten-free!
Servings 16
Calories 219kcal
Ingredients
- 5-6 lb. whole chicken
- 1 yellow onion roughly chopped
- 8 garlic cloves
- 6 thyme sprigs
- ¼ tsp. red pepper flakes
- 2 bay leaves
- 6 cups water
- 1 Tbsp. sea salt
- 28 oz. crushed tomatoes
- 3 lbs. gold or red potatoes skin-on, roughly chopped
- 1 lb. carrots peeled, roughly chopped
- 1 cup yellow onions diced
- ½ cup celery thinly sliced
Instructions
- Add chicken, chopped onion, garlic, thyme, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Cook for 35 minutes at high pressure.
- Meanwhile... prep and chop all other veggies.
- Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.
- Remove chicken and transfer to a large bowl. Remove meat from bones in large pieces. Discard skin and bones.
- Pour broth through a fine mesh strainer. Discard cooked aromatics.
- Add 6 cups of broth to pot, along with salt, tomatoes, potatoes, carrots, diced onions, and celery. (Reserve extra broth for another use.) Mix well, lock lid, and cook for 5 minutes at high pressure. Once cook time is complete, quick-release pressure.
- Remove lid, then add chicken and gently mix well.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 507mg | Potassium: 771mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4985IU | Vitamin C: 16.9mg | Calcium: 53mg | Iron: 2mg