Sweet Chicken Leg Stew

(Total Time: 35 MIN| Serves: 4)

Ingredients:
4 medium-sized chicken legs
3 tbsp avocado oil
1 onion, finely chopped
3 celery stalks, chopped
2 garlic cloves, whole
1 red bell pepper, chopped
2 cups mushrooms, sliced
4 cups chicken broth
1 cup diced canned tomatoes, sugar-free
3 tbsp fresh parsley
2 tbsp balsamic vinegar

Spices:
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
¼ tsp red pepper flakes
2 tbsp fresh basil, finely chopped
1 tsp fresh thyme, finely chopped

Directions:

  1. Place the meat in a large colander and rinse thoroughly under cold running water. Dry with a kitchen paper and rub each piece with salt and pepper.
  2. Plug in the instant pot and press the ‘’Sauté’’ button. Heat the oil and add chicken thighs in a couple of batches. Brown on all sides, for 3-4 minutes. Remove from the pot and set aside.
  3. In a deep bowl, combine onions, peppers, celery stalks, and mushrooms. Season with some salt and mix well. Transfer the mixture to the pot and cook for 4-5 minutes, stirring constantly.
  4. Now add garlic and season with oregano and red pepper flakes. Toss well to combine and continue to cook for another 2 minutes.
  5. Finally, add the remaining ingredients and seal the lid.
  6. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 15 minutes on high pressure.
  7. When done, perform a quick release and open the lid.
  8. Serve immediately.
    Per Serving (Calories 267 | Total Fats: 6.5g | Net Carbs: 7.7g | Protein: 40.2g |Fiber: 2.7g)