Spicy Chicken Stew

(Total Time: 35MIN| Serves: 4)

10 oz chicken breast, chopped into bite-sized pieces
4 tbsp olive oil
1 onion, finely chopped
1 cup cabbage, shredded
2 celery stalks, finely chopped
2 garlic cloves, whole
1 cup Greek yogurt, plain
4 cups chicken stock

1 tsp salt
1 tsp cumin powder
½ tsp coriander powder
1 tsp garlic powder
2 tbsp chili powder
1 tbsp cayenne pepper


  1. Rinse the meat and place on a large cutting board. Cut into bite-sized pieces and place in a deep bowl. Season with spices coat well. Set aside.
  2. Plug in the instant pot and press the ‘’Sauté’’ button. Heat up the olive oil and add onions, garlic, and celery stalk. Stir well and cook for 5-6 minutes, stirring constantly.
  3. Now add the meat and continue to cook for 3-4 minutes.
  4. Finally, add shredded cabbage and stir well. Pour in the stock and seal the lid.
  5. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
  6. Set the timer for 13 minutes on high pressure.
  7. When done, release the pressure naturally for 10-15 minutes and then open the lid. Chill for a while and stir in Greek yogurt before serving.
    Per Serving (Calories 293 | Total Fats: 17.8g | Net Carbs: 5.9g | Protein: 26.9g |Fiber: 1.2g).