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Instant Pot Protein Packed Chicken Stew

This recipe is 3 Freestyle points per serving, 1 cup.
4.25 from 49 votes
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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


  • 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


  • 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.


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!


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