Healthy weeknight dinners can be challenging, but they don’t have to be anymore. This Instant Pot protein packed chicken stew recipe is easy and can be on the table in about 20 minutes. And you know it’s healthy because it’s only 6 SmartPoints per serving on Weight Watchers.
The Instant Pot has become one of my favorite kitchen gadgets lately. I love the convenience of it and how easy it is to throw things in it and let it do the cooking for me. Plus I really love that you can SAUTE in it, which allows for a one-pot meal. And the Instant Pot does most of the cooking for you, which is great.
What I have learned through cooking more recipes with my Instant Pot (affiliate link) is that it does take longer to complete the process. The cooking time listed in the recipe does not include the time it takes to get the dish up to pressure or natural release time. So, factor that in when you are planning your dinner menu.
I also love how quick this recipe took to cook (that’s the beauty of the Instant Pot or any other electric pressure cooker). The cooking time is only 10 minutes, and that includes fully cooking the red potatoes, which usually take much longer than 10 minutes.
To make this Instant Pot Protein Packed Chicken Stew recipe:
Heat the olive oil on SAUTE mode of your electric pressure cooker with the lid off. Add the onion, garlic, celery and carrots and stir. Cook the veggies for about 5 minutes, or until the onion is translucent and the garlic is fragrant.
Add the potatoes, diced tomatoes, beans, broth. Lay the chicken on top of the veggies and add the oregano and red pepper flakes over the chicken. Season everything with salt and pepper.
Secure the lid and select MANUAL mode. Cook at high pressure for 10 minutes. Use a natural release when the cooking is complete (this takes 10 – 15 minutes). Remove the chicken breast and shred. Add the balsamic vinegar and stir everything together. Return the chicken to the stew, stir and serve immediately.
Instant Pot Protein Packed Chicken Stew
This recipe is 6 SmartPoints per serving, 1 cup.
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 Tablespoons garlic minced
- 3 stalks celery chopped
- 3 small carrots chopped
- 1 pound small red potatoes corsely chopped
- 15oz can diced tomatoes with juices
- 15oz can red kidney beans drained and rinsed
- 1 cup low-sodium chicken broth
- 1 pound boneless chicken breasts
- 1 teaspoon dried oregano
- 1 Tablespoon balsamic vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Heat the olive oil on SAUTE mode of your electric pressure cooker with the lid off. Add the onion, garlic, celery and carrots and stir. Cook the veggies for about 5 minutes, or until the onion is translucent and the garlic is fragrant.
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Add the potatoes, diced tomatoes, beans, broth. Lay the chicken on top of the veggies and add the oregano and red pepper flakes over the chicken. Season everything with salt and pepper.
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Secure the lid and select MANUAL mode. Cook at high pressure for 10 minutes. Use a natural release when the cooking is complete (this takes 10 - 15 minutes). Remove the chicken breast and shred. Add the balsamic vinegar and stir everything together. Return the chicken to the stew, stir and serve immediately.
Recipe Notes
You can use the Quick Release option on your electric pressure cooker, if you are pressed for time. You can also use the SOUP setting, if applicable, for this recipe. Set the timer to 10 minutes using this setting and proceed with the recipe.
