Craving a deeply satisfying, soul-warming meal that doesn’t take all day to make? Look no further! This Instant Pot Veal and Chicken Stew is the answer. We combine tender veal and succulent chicken with earthy mushrooms and a rich, savory broth, all brought together effortlessly in the pressure cooker. It’s a hearty, low-carb dish that tastes like it simmered for hours but is ready in just 60 minutes. Get ready to cozy up with a bowl of pure comfort!
Ingredients
• 1 lb / 450g veal cuts, chopped into bite-sized pieces
• 1 lb / 450g boneless, skinless chicken breast, chopped into bite-sized pieces
• 2 cups / 180g button mushrooms, sliced
• 1 cup / 100g cauliflower, chopped
• 1 cup / 150g cherry tomatoes, halved
• 3 tbsp / 42g butter
• 2 tbsp / 30ml olive oil
• 5 cups / 1.2 L beef broth
• 1 tsp / 6g salt
• ½ tsp / 1g freshly ground black pepper
• 1 tbsp / 7g cayenne pepper
• 1 tsp / 2g smoked paprika
• 2 fresh rosemary sprigs
Instructions
1. Prepare the Meat: Rinse the veal and chicken, pat dry, and chop into uniform, bite-sized pieces. Season generously with salt and pepper in separate bowls.
2. Sauté the Veal: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil and then the seasoned veal. Cook for 4-5 minutes, stirring occasionally, until browned on all sides.
3. Cook the Chicken: Add the chicken breast to the pot with the veal and continue to sauté for another 3-4 minutes until it’s no longer pink.
4. Add Vegetables & Spices: Stir in the sliced mushrooms, chopped cauliflower, and cherry tomatoes. Sprinkle with cayenne pepper and smoked paprika, and cook for 10 minutes, allowing the vegetables to soften.
5. Deglaze and Add Liquid: Pour in the beef broth, scraping any browned bits from the bottom of the pot. Add the rosemary sprigs and adjust salt and pepper to your taste. Stir everything together.
6. Pressure Cook: Secure the lid on the Instant Pot, set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 13 minutes on high pressure.
7. Release and Finish: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release. Carefully open the lid, remove and discard the rosemary sprigs, and stir in the butter until it melts completely.
8. Serve: Ladle the hot stew into bowls and serve immediately.
Nutritional Information
• Serving Size: 1 (of 4)
• Calories: 572
• Total Fat: 29.5g
• Net Carbs: 3.9g
• Fiber: 1.5g
• Protein: 68.6g
Pro Tips
• For a richer flavor, sear the meat in batches. This ensures each piece gets a beautiful brown crust, which translates to a deeper, more complex stew.
• To thicken the stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on “Sauté” mode after pressure cooking and simmer until it reaches your desired consistency.
• Don’t skip deglazing! After sautéing the meat, use a splash of the beef broth to scrape all the flavorful browned bits from the bottom of the pot before adding the rest of the .
• This stew is fantastic for meal prep. It stores well in the refrigerator for up to 4 days, and the flavors will meld and become even more delicious overnight.
FAQ
Q: Is this veal and chicken stew keto-friendly
A: Absolutely! With only 3.9g of net carbs per serving, this stew is an excellent high-protein, low-carb meal that fits perfectly into a ketogenic diet.
Q: How can I make the stew thicker
A: To thicken the stew, make a cornstarch slurry. After pressure cooking, turn the Instant Pot to ‘Sauté’ mode. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew and simmer for a few minutes until it reaches your desired consistency.
Q: Can I use different meat in this recipe
A: Yes, you can substitute the meat. Boneless, skinless chicken thighs would be a great, flavorful alternative to chicken breast. You could also use beef stew meat instead of veal, but you may need to increase the pressure cooking time by 5-7 minutes to ensure it becomes tender.
Q: How long can I store this stew
A: This stew stores wonderfully. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and improve overnight, making it perfect for meal prep.
