Craving the savory, cheesy goodness of pizza but want something a little more comforting and hearty? Meet your new weeknight obsession: Pizza Stew! This recipe packs all the classic flavors you love—tangy tomatoes, zesty pepperoni, and gooey mozzarella—into a warm, satisfying bowl. Best of all, it comes together in just 30 minutes thanks to the magic of the Instant Pot. It’s a low-carb, high-protein meal that will have the whole family asking for seconds. Get ready to scoop up some serious comfort!
Ingredients
• 2 lbs / 900g lean boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups / 480g chopped tomatoes, fresh or canned
• 6 oz / 170g mozzarella cheese, cubed
• 2 oz / 55g pepperoni slices
• 1 tbsp onion powder
• 1 tbsp dried Italian seasoning
• 1 tsp garlic powder
• Salt and black pepper to taste
Instructions
1. Directions
2. Combine : Place the cubed chicken, chopped tomatoes, pepperoni, onion powder, Italian seasoning, and garlic powder into the inner pot of your Instant Pot. Season with salt and pepper and stir everything together until well combined.
3. Pressure Cook: Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Stew/Meat’ setting and cook on high pressure for 25 minutes.
4. Release Pressure: Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release valve to the ‘Venting’ position.
5. Add Cheese & Serve: Once the pin has dropped, carefully open the lid. Stir the stew, then sprinkle the mozzarella cubes evenly over the top. Place the lid back on for 1-2 minutes to allow the cheese to melt. Serve hot.
Nutritional Information
• Nutrition Per Serving
• Calories: 500
• Total Fats: 25g
• Net Carbs: 10g
• Protein: 45g
• Fiber: 0g
Pro Tips
• For a richer flavor, use the ‘Sauté’ function to brown the chicken cubes in a little olive oil before adding the other and pressure cooking.
• Stir in 1 cup of chopped bell peppers, mushrooms, or black olives along with the tomatoes for extra veggies and classic pizza toppings.
• For a creamier stew, mix in 2 oz / 55g of cream cheese after pressure cooking but before you top with mozzarella.
FAQ
Q: Can I make this pizza stew on the stovetop instead of an Instant Pot
A: Yes, you can easily adapt this recipe for the stovetop. In a large pot or Dutch oven, sauté the chicken until cooked through. Add the tomatoes, pepperoni, and seasonings, then simmer for 15-20 minutes. Turn off the heat and stir in the mozzarella cubes until melted.
Q: What can I serve with this low carb pizza stew
A: This hearty stew is a fantastic meal on its own. To keep it low-carb, serve it with a side of steamed zucchini, a simple green salad, or cauliflower rice. For a non-low-carb option, garlic bread is perfect for dipping.
Q: Can I use a different meat besides chicken
A: Absolutely! This pizza stew recipe is very versatile. You can easily substitute the chicken with 1.5 lbs of ground beef, Italian sausage, or ground turkey. Simply use the ‘Sauté’ function to brown the meat before adding the other ingredients and pressure cooking.
Q: How do I store and reheat leftovers
A: Store leftover pizza stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot. The cheese will blend into the stew upon reheating, making it even creamier.
