Healthy weeknight dinners can be challenging, but they don’t have to be. 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 3 Blue Plan Freestyle points per serving on Weight Watchers.
Watch this video to learn how to make this recipe
Do you have that one kitchen gadget that you use constantly? I thought mine was the slow cooker (which I also love), but now I think it’s the Instant Pot.
If you are on the fence with buying an Instant Pot, this post on why the Instant Pot is a good investment could help.
Ingredients you will need to make this recipe
- 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
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
I love the convenience of it and how easy it is to throw things in it and let it do the cooking for me.
I also love how it’s a “one pot” type of cooking method. Almost everything can be cooked/sautéed/prepped in the Instant Pot. This helps to save on dishes each night, which makes my husband happy.
I have been on a stew kick lately. I can’t seem to get enough of it. But sometimes even stews aren’t hearty enough to keep me full for very long.
No Instant Pot? No Problem! You can make this recipe in the slow cooker.
See the recipe card below for how to make it in the slow cooker.
Please note: 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. But don’t let that discourage you, because it really does make it easier to get dinner on the table.
FAQs about this recipe
Spray the slow cooker with cooking spray. Add all of the ingredients into the slow cooker. Stir to combine everything together.
Cook on LOW for 6-8 hours. Once the cooker has finished, take the chicken out and shred it using 2 forks.
Add the shredded chicken back to the slow cooker and stir to combine.
The protein comes from the chicken breasts and also from the kidney beans.
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.
You can use the Quick Release option on your electric pressure cooker, if you are pressed for time.
If you need help figuring out your Instant Pot, check out this great guide (affiliate link). Don’t forget to use code “dash” to get $5 off!
I love how quick this recipe took to cook (that’s the beauty of the Instant Pot or any other electric pressure cooker).
If you are interested in additional Instant Pot recipes, you should try this chicken and dumplings soup recipe or these chicken enchiladas.
The cooking time is only 10 minutes, and that includes fully cooking the red potatoes, which usually take much longer than 10 minutes.
How to make this Instant Pot Protein Packed Chicken Stew recipe
- Heat the olive oil using SAUTE mode with the lid off
- Add the onion, garlic, celery and carrots
Cook the veggies for about 5 minutes, or until the onion is translucent and the garlic is fragrant.
- Add the potatoes, diced tomatoes, beans and broth
Stir to combine with the vegetables
- Lay the chicken on top of the other ingredients
- Add the oregano and red pepper flakes over the chicken
Season everything with salt and pepper to taste.
- Select MANUAL and cook on High pressure for 10 minutes.
- Use a natural release
This can take 10-15 minutes, so factor this extra time into your total cooking time.
- Remove the chicken and shred it
- Add the balsamic vinegar and shredded chicken. Stir everything together and serve.
What are your favorite Instant Pot recipes?
Instant Pot Protein Packed Chicken Stew
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
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Instant Pot Instructions:
- 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.
Slow Cooker Instructions:
- Spray the slow cooker with cooking spray. Add all of the ingredients into the slow cooker. Stir to combine everything together.
- Cook on LOW for 6-8 hours. Once the cooker has finished, take the chicken out and shred it using 2 forks.
- Add the shredded chicken back to the slow cooker and stir to combine.
Can you use frozen chicken breasts in this recipe?
That’s wonderful! I am so glad that you loved it too.
I had this today. It was so good and easy in my Ninja Foodi. My husband added a little cajun spice to his bowl he really liked it. Its a keeper.
Thank you
Thank you…it is so good!
I just made this, it’s great!
I’m glad you like this recipe. But I’m not sure why your chicken breasts aren’t turning out correctly. It could be because of the size or that you have to halve everything. I really have no idea though.
I just discovered the Instant Pot. I was given a 3 Qt Instant Pot, so I have to halve all recipes. I reduced the red pepper flakes even more due to personal preference. I don’t do spicy. I only used 1/8 teaspoon for my pot. (1/4 teaspoon for the 6 QT) This was perfect for me, just a touch of heat.
I’ve made this 3 times. The first time the Chicken Breast came out dry and tough, even though I used the natural release. The recipe was so tasty I had to make it again. The next two times I used browned lean ground turkey breast instead of chicken breasts. It came out great!
I haven’t been able to get a recipe for chicken breasts to come out tender in my Instant pot. I’m wondering if its the size difference and the need to cut recipes in half, the volumn of liquid. I always use the same cooking times. Any thoughts on this?
Thank you! I’m so glad you love it.
Easy to make, simple ingredients, and very tasty!
Oh no! This could have been a typo – I am adjusting the ingredients and will remake this again to test it.
Tried the stew for the first time tonight and I’m wondering if the 1 tsp. of red pepper flakes is a misprint. My mouth is on fire and I love hot foods! But this might be too hot. I will definitely try the recipe again this time with less red pepper but I’m disappointed that it is so hot that no one in the family can eat it except maybe my husband who has taste bud of steel. Thanks for posting this recipe though. I can’t wait to make it again.
I didn’t get a BURN error with this recipe, so yes. There should be enough liquid for the Instant Pot.
Is there enough liquid for the instant pot?
No problem – it’s part of the app or website. On the app, click the + in the middle and then click “My Food”. Here you can create a recipe. I wish there was a way to share the recipes I have already calculated with everyone on the app, but I don’t think that exists. Let me know if you have any other questions. BTW – you aren’t the first to ask about the discrepancy. I probably should keep a disclaimer out there about it.
I typed in the info–I’ve never heard of Recipe Builder. I will check it out. Thanks for clarifying.
Hi Amanda – did you type in the nutritional numbers or create a new recipe using the Recipe Builder? I just checked my recipe in the Recipe Builder and it is 3 SmartPoints on Freestyle. If you used the nutritional numbers, WW reps told me that some things that are 0 points still have calories included, so that could be why there’s such a difference.
I just typed your nutritional Info into the WW app and it came up as 9 POINTS not 3.
The serving size is 1 cup.
What the serving amount for 3 Points? Has anyone measured the serving amount? Is it at least a cup or more?
I have a family of 7, 4 adults and 3 growing boys! I have the 8 quart Instant Pot and always need to at least double recipe/triple the recipe. I have read where you can adjust the seasonings to acomadate the recipe, but leave the cooking time the same. Do you agree with this theory? These are recipes you posted sound yummy!
Entering the nutritional information into the calculator will add points for zero point foods. That is something that a rep at Weight Watchers told me early on. It should be 3 SmartPoints with the Freestyle program.
This is delicious but I entered the nutritional info you provided and it is 9 points. Not 3. Maybe I’m missing something??
Thank you Stephanie. This recipe was so good. I’m realizing how great natural release is, but it’s hard when the whole house smells amazing and we are hungry! But I agree that using a natural release is sometimes better if you can hold out.
This was great. I strongly suggest using the natural release. I was running out of time to get dinner on the table so I did a quick release and the chicken was a little dry. But this is a fantastic recipe with a ton of flavor for only 3 WW points.
Hi Deb – I hope you try this recipe…it’s so good and easy to make. Have you downloaded the app? That is the easiest way to login to the site. Once you have downloaded the site, just login to the app and then you should start to use it.
I’m brand new to WW. This is my first meal and I’m anxious to try it. How do I log it into WW app?
You are welcome! I am so happy that you love it so much. My husband isn’t a fan of chicken thighs, but using those would be delicious too. And adding sweet potatoes instead of red potatoes sounds delicious too.
This is delicious! I make it every week lately! I like to use chicken thighs instead of breasts and sweet potatoes instead of red but I follow everything else! Thanks for sharing
Thank you so much! We loved it too and how easy it was to make in the IP.
This recipe is AWESOME! So tasty and oh so easy using the Instant Pot. Thanks for sharing, will look forward to more recipes to try!
Hi Susan – the nutrition information includes any food in the recipe card. That includes zero point foods (just because it’s zero points doesn’t mean it doesn’t have calories). Calorie counts include anything with zero point food.
Im on WW but my husband is counting calories. Is the nutrition info for the entire recipe, with no zero foods? Thanks so much, Susan
I was a little nervous to use it, but I am loving it now. It’s well worth the money and can really cook almost anything…it’s so useful!
Thank you! It tasted so good too. I couldn’t have enough of it – it was just too tasty. I have 2 other Instant Pot recipes posted (search Instant Pot) and I have 2 more in the hopper, coming soon. So be on the lookout for those!
I don’t have an instant pot but I’ve been really wanting to get one!!
This looks so good! I’ve been looking for new instant pot recipes!!