Craving a comforting, hearty meal that doesn’t chain you to the stove for hours? Meet your new weeknight hero! This Instant Pot Chicken and Veggie Stew is the ultimate ‘dump-and-go’ recipe, delivering a rich, creamy-tasting soup without a drop of cream. By pureeing the tender-cooked vegetables, we create a luscious, velvety base for savory shredded chicken. It’s a wholesome, flavor-packed dinner that tastes like it simmered all day but comes together in a flash.
Ingredients
• 1 medium onion, cut into thin ribs
• 3 cloves garlic, minced
• 2 cups / 170g sliced mushrooms
• 1 small yellow squash, chopped
• 1 lb / 450g skinless, boneless chicken breast, cut into 2-inch chunks
• 2½ cups / 600ml chicken broth
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp Italian seasoning
Instructions
1. Directions
2. Combine all —onion, garlic, mushrooms, squash, chicken chunks, chicken broth, salt, pepper, and Italian seasoning—into the inner pot of the Instant Pot.
3. Secure and lock the lid. Set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 15 minutes at high pressure.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to the ‘Venting’ position to quick release any remaining steam.
5. Once the float valve has dropped, safely open the lid. Use tongs to remove the cooked chicken pieces and set them aside in a bowl.
6. Using an immersion (hand) blender, carefully puree the vegetables and broth directly in the pot until mostly smooth.
7. Shred the cooked chicken with two forks, then return the shredded meat to the pot.
8. Stir to combine, taste and adjust seasoning if necessary, and serve hot.
Nutritional Information
• (per serving)
• Calories: 289
• Total Fat: 15g
• Net Carbs: 8g
• Protein: 30g
• Fiber: 1g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to soften the onion and garlic for 3-4 minutes before adding the other and pressure cooking.
• For an even richer texture, stir in a ¼ cup of heavy cream or full-fat coconut milk after pureeing the vegetables.
• Feel free to add other vegetables like diced carrots or celery along with the onion for more complexity and nutrients.
• Garnish with fresh parsley or a sprinkle of Parmesan cheese just before serving to brighten the flavors.
FAQ
Q: Can I use different vegetables in this Instant Pot stew
A: Absolutely! This Instant Pot chicken and veggie stew is very versatile. Feel free to add vegetables like carrots, celery, or bell peppers along with the onion and squash for extra flavor and nutrients.
Q: How do I make this chicken stew even creamier
A: While this recipe creates a creamy-tasting base by pureeing the vegetables, you can make it even richer. For an extra luscious texture, simply stir in a quarter cup of heavy cream or full-fat coconut milk after blending the soup.
Q: Can I use frozen chicken for this recipe
A: Yes, you can use frozen chicken breasts in this dump-and-go recipe. You will need to increase the pressure cooking time to 20-25 minutes to ensure the chicken is fully cooked through before you shred it.
Q: What if I don’t have an immersion blender
A: No problem. Carefully transfer the cooked vegetables and broth in batches to a regular blender and blend until smooth. Return the pureed mixture to the Instant Pot before stirring in the shredded chicken. Be cautious when blending hot liquids.
