Craving a meal that’s both comforting and exciting? This Spicy Chicken Stew is your answer! It’s a fiery, creamy, and incredibly satisfying dish that comes together in just 35 minutes, thanks to the magic of the Instant Pot. Tender chicken, crisp veggies, and a bold spice blend are simmered in a rich broth, then finished with a swirl of cool Greek yogurt for the perfect balance. Get ready to cozy up with a bowl of pure deliciousness that will warm you from the inside out!
Ingredients
• 10 oz / 285g chicken breast, chopped into bite-sized pieces
• 4 tbsp / 60ml olive oil
• 1 medium onion, finely chopped
• 1 cup / 70g cabbage, shredded
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 cup / 240g plain Greek yogurt
• 4 cups / 950ml chicken stock
• Spices
• 1 tsp / 5g salt
• 1 tsp / 2g cumin powder
• ½ tsp / 1g coriander powder
• 1 tsp / 3g garlic powder
• 2 tbsp / 14g chili powder
• 1 tbsp / 7g cayenne pepper
Instructions
1. Directions
2. Pat the chicken breast dry and cut it into bite-sized, 1-inch pieces. Place the chicken in a bowl and toss with salt, cumin, coriander, garlic powder, chili powder, and cayenne pepper until evenly coated. Set aside.
3. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the olive oil. Add the chopped onion, celery, and minced garlic, and cook for 5-6 minutes, stirring frequently, until the vegetables have softened and become fragrant.
4. Add the seasoned chicken to the pot. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
5. Stir in the shredded cabbage, then pour in the chicken stock, scraping the bottom of the pot with a spoon to deglaze any browned bits. Press ‘Cancel’ to turn off the Sauté function.
6. Secure the lid on the Instant Pot and set the steam release valve to the ‘Sealing’ position.
7. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 13 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Carefully perform a quick release for any remaining pressure. Open the lid, stir the stew, and let it cool slightly for a few minutes before stirring in the Greek yogurt until smooth and creamy. Serve immediately.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 293 | Total Fats: 17.8g | Net Carbs: 5.9g | Protein: 26.9g | Fiber: 1.2g
Pro Tips
• Control the heat by adjusting the amount of chili powder and cayenne pepper. For a milder stew, start with half the recommended amount and add more to taste.
• For an even creamier texture, use full-fat Greek yogurt. Ensure the stew has cooled slightly before stirring it in to prevent curdling.
• Feel free to add other vegetables like diced carrots, bell peppers, or spinach. Add heartier veggies with the onions and leafy greens at the end.
• This stew tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
FAQ
Q: How can I make this chicken stew less spicy
A: To control the heat, simply reduce the amount of chili powder and cayenne pepper. We recommend starting with half the suggested amount and then adding more to taste after the stew has cooked.
Q: What can I do to prevent the Greek yogurt from curdling
A: To ensure a smooth and creamy finish, it’s important to let the stew cool down slightly for a few minutes after pressure cooking. Stirring the yogurt into a boiling-hot stew can cause it to separate or curdle.
Q: Can I add other vegetables to this stew
A: Absolutely! Feel free to add vegetables like diced carrots or bell peppers at the same time as the onions. For leafy greens like spinach, stir them in at the very end until they wilt.
Q: How long does this spicy chicken stew last in the fridge
A: You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop.
