Whole Chicken and Vegetable Stew
(Total Time: 50 MIN| Serves: 5)
1 whole chicken (3lbs)
10 oz. broccoli
7 oz. cauliflower
1 onion, finely chopped
1 tomato, chopped
3 tbsp. olive oil
4 cups chicken broth
2 tsp salt
1 tbsp. cayenne pepper
½ tsp black pepper
Clean the chicken and generously sprinkle with salt. Set aside.
Plug in your instant pot and grease the bottom of the stainless steel insert with three tablespoons of olive oil. Press the ‘Sauté’ button and add finely chopped onions. Stir-fry for 3-4 minutes and add tomato. Continue to cook for another 5 minutes, stirring constantly.
Now add the remaining ingredients and close the lid. Set the steam release handle and press the ‘Manual’ button. Set the timer for 30 minutes and cook on high pressure.
When done, press the ‘Cancel’ button and release the pressure naturally.
Per Serving (Calories 554 | Total Fats 18g | Net Carbs: 6g | Protein 85.5g |Fiber: 3.1g)