Chili Tomato Stew
(Total Time: 40 MIN| Serves: 6)
1 lb chicken breast, chopped into bite-sized pieces
2 cups fire-roasted tomatoes, diced
2 cups coconut milk
2 cups chicken stock
3 celery stalks, chopped
3 red chili peppers, finely chopped
1 small onion, finely chopped
3 garlic cloves, crushed
2 cups button mushrooms, sliced
5 tbsp ghee
2 tbsp chili powder
1 tbsp garam masala
2 tsp turmeric powder
1 tbsp mustard seeds
½ tsp ginger powder
Plug in the instant pot and press the ‘’Sauté’’ button. Melt the ghee in the inner pot and add celery, onions, and garlic. Sprinkle with turmeric powder and stir well. Cook for 4-5 minutes.
Now add chili peppers and ginger powder. Continue to cook for another 3-4 minutes.
Finally, add mushrooms and season with the remaining spices. Cook until all the liquid evaporates.
Add the remaining ingredients and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Meat’’ button.
When done, release the pressure naturally and open the lid. Stir well again and serve immediately.
Per Serving (Calories 389| Total Fats 31.9g | Net Carbs: 6g | Protein: 19.5g |Fiber: 3.1g)