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Instant Pot Protein Packed Chicken Stew

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 3 Freestyle points per serving on Weight Watchers.

An image of the Instant Pot Protein Packed Chicken Stew recipe. The meal shows the chicken, potatoes, beans and carrots. There are jars in the background of this meal.

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 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.

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 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.

An image of the Instant Pot Protein Packed Chicken Stew recipe. The meal shows the chicken, potatoes, beans and carrots. There are jars in the background of this meal.

 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.

An overhead image of the Instant Pot Protein Packed Chicken Stew recipe. The meal shows the chicken, potatoes, beans and carrots. There are jars in the background of this meal.

What are your favorite Instant Pot recipes?

Instant Pot Protein Packed Chicken Stew

Instant Pot Protein Packed Chicken Stew

This recipe is 3 Freestyle points per serving, 1 cup.
4.2 from 40 votes
Print Pin Rate
Course: Dinner
Cuisine: Comfort Food
Keyword: Instant Pot
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 307kcal
Author: Dash of Herbs

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

  • 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.

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.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

Nutrition

Calories: 307kcal | Carbohydrates: 32g | Protein: 23.1g | Fat: 10.2g | Saturated Fat: 2.6g | Cholesterol: 48.4mg | Fiber: 7.3g | Sugar: 6.8g

 

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Comments

  1. 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.


  2. 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?


  6. 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.

  9. 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.

  10. I typed in the info–I’ve never heard of Recipe Builder. I will check it out. Thanks for clarifying.

  11. 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.

  14. What the serving amount for 3 Points? Has anyone measured the serving amount? Is it at least a cup or more?

  15. 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!

  16. 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.


  17. This is delicious but I entered the nutritional info you provided and it is 9 points. Not 3. Maybe I’m missing something??

  18. 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.


  19. 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.

  20. 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.


  21. 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?

  22. 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.


  23. 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


  25. 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!

  26. 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.

  27. 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

  29. 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!

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