Chicken Stew with Mushrooms
(Total Time: 60 MIN| Serves: 4)
1 lb. turkey breast, boneless, skinless and chopped into bite-sized pieces
1 lb. chicken breast, boneless, skinless, and chopped into bite-sized pieces
12 oz. button mushrooms, sliced
2 tbsp. butter, softened
1 tbsp. olive oil
A bunch of celery leaves, finely chopped
1 tsp salt
½ tsp freshly ground pepper
1 tbsp. cayenne pepper
Plug in your instant pot and grease the bottom of the stainless steel insert with one tablespoon of olive oil. Now, add turkey breast, salt, pepper, and cayenne pepper. Give it a good stir, add two cups of water, and close the lid. Set the steam release handle and press “Meat” button. Cook for 13 minutes and release the steam handle.
Uncover and add chicken breast, butter, and one more cup of water. Continue to simmer for 15 minutes more, or until the meat is fully cooked and tender.
Finally, add mushrooms and celery leaves. I personally don’t like to overcook the mushrooms so about 10 minutes in the pot will be more than enough.
Per Serving (Calories 436 | Total Fats 20.5g | Net Carbs: 2.8g | Protein 57g |Fiber: 1.7g)