There’s nothing quite like a hearty stew to warm you from the inside out, and this Chili Tomato Chicken Stew is a new favorite! It’s the perfect marriage of vibrant, spicy flavors and creamy, comforting textures. We’re talking tender chicken, earthy mushrooms, and a rich, aromatic broth made with fire-roasted tomatoes and velvety coconut milk. Best of all, the Instant Pot does most of the work, making this soul-soothing meal an absolute breeze for any weeknight dinner. Get ready to fill your kitchen with the most incredible aromas!
Ingredients
• 1 lb / 450g chicken breast, chopped into bite-sized pieces
• 2 cups / 480g fire-roasted tomatoes, diced
• 2 cups / 480ml full-fat coconut milk
• 2 cups / 480ml chicken stock
• 3 celery stalks, chopped
• 3 red chili peppers, finely chopped
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 2 cups / 150g button mushrooms, sliced
• 5 tbsp / 70g ghee
• Spices
• 2 tbsp chili powder
• 1 tbsp garam masala
• 2 tsp turmeric powder
• 1 tbsp mustard seeds
• 4 whole cloves
• ½ tsp ginger powder
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, melt the ghee in the inner pot.
3. Add the chopped celery, onion, and crushed garlic. Sprinkle with turmeric powder and sauté for 4-5 minutes until the onions soften and become fragrant.
4. Stir in the finely chopped red chili peppers and ginger powder. Continue to cook for another 3-4 minutes to bloom the aromatics.
5. Add the sliced mushrooms, chili powder, garam masala, mustard seeds, and cloves. Cook, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated.
6. Add the chopped chicken, fire-roasted tomatoes, coconut milk, and chicken stock to the pot. Stir everything together to combine.
7. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Meat/Stew’ button. Cook on high pressure according to the preset time (or for 10 minutes).
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid.
9. Stir the stew well, taste for seasoning, and serve immediately while hot.
Nutritional Information
• Per Serving
• Calories: 389
• Total Fats: 31.9g
• Net Carbs: 6g
• Protein: 19.5g
• Fiber: 3.1g
Pro Tips
• For a deeper flavor, brown the chicken pieces in the ghee after sautéing the onions and before adding other vegetables.
• Adjust the heat by using more or fewer red chili peppers, or by de-seeding them for a milder spice.
• Finish the stew with a squeeze of fresh lime juice and a sprinkle of chopped cilantro to brighten the flavors.
• If the stew is too thin, use the ‘Sauté’ function after pressure cooking to simmer and reduce it for 5-10 minutes.
FAQ
Q: Can I make this chicken stew spicier or milder
A: Absolutely! To increase the heat, feel free to add more red chili peppers. For a milder version of this chili tomato chicken stew, simply remove the seeds from the peppers or use fewer of them.
Q: What can I use instead of chicken breast
A: Yes, boneless, skinless chicken thighs are an excellent substitute for chicken breast in this Instant Pot stew. They will become incredibly tender and flavorful during the pressure cooking process.
Q: How do I make the stew thicker
A: If your stew is thinner than you’d like after pressure cooking, simply use the ‘Sauté’ function on your Instant Pot. Let the stew simmer for 5-10 minutes with the lid off, which will allow it to reduce and thicken.
Q: Can I make this recipe without an Instant Pot
A: Yes, you can make this chili tomato chicken stew on the stovetop. Use a large pot or Dutch oven. Follow the sautéing steps as written, then bring the stew to a simmer, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
