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.
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. 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. Do you have that problem too? I needed to create something that would keep me full from lunch until dinner with minimal snacks.
Ugh…snacks. Why is snacking my biggest weakness? If you are like me and don’t have healthy snacks readily available, then you need meals that will keep you fuller longer. That is where this recipe came into play.
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.
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). The cooking time is only 10 minutes, and that includes fully cooking the red potatoes, which usually take much longer than 10 minutes.
Common Questions about this recipe:
These are the 2 ways to release the pressure from the Instant Pot.
Quick release will begin to release the pressure immediately. To start a quick release, you can turn to nob on the lid from “Sealing” to “Venting”
Natural release will naturally release the pressure from the Instant Pot. This process can take a while to fully release the pressure, but typically takes between 10-15 minutes to complete.
Either option will work for any of my recipes, but I typically use Quick releases. I mainly use a Quick release because that means I can eat my food quicker!
Yes, you can definitely combine the two options. An easy way to do this is to do a Natural release for about 5 minutes and then a Quick release for the remaining pressure.
Once the Instant Pot is up to pressure, it takes about 10 minutes of cooking time. Make sure to factor in additional time for it to reach pressure and to natural release.
This is protein packed because it has the protein from the chicken (to keep you fuller longer) as well as the kidney beans. These are both full of protein. The red potatoes also help to keep you fuller longer, which can help burn fat.
You can make this in the slow cooker if you don’t have an Instant Pot. The instructions for making this in the slow cooker will be listed in the recipe card below.
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.
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
- 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
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.