Healthy Chicken Stew is delicious and easy to make. It has only 5 ingredients and is loaded with vegetables. Made on the stove top or in Instant Pot, it's a perfect meal to serve over rice, quinoa, or noodles | imagelicious.com #instantpot #chicken #stew #healthy #glutenfree #pressurecooker
3/4cupwater(you will only need 1/2 cup water for Instant Pot)
300gcarrots
300gonions
300gbell peppers
1/4cupsoy sauce(gluten-free)
your favourite seasonings to taste if desired
Instructions
Stove Top Instructions
Cut chicken into 1-inch pieces.
Heat a big pan or a dutch oven over medium flame, add the cut chicken and water.
While chicken is cooking, thinly slice the onions, chop peppers into 1-inch pieces and grate the carrots.
Add all the vegetables to the pan and mix.
Add any seasonings you'd like at this point, if desired. I don't add anything extra.
Cover and cook over medium heat, mixing occasionally for about 45 minutes.
If the water evaporates, then add more to keep the stew moist.
When all the vegetables are soft and the chicken is cooked through and very tender, add the soy sauce. Mix and cook for another 15 minutes.
Serve over rice, quinoa, or noodles.
Instant Pot (Pressure Cooker) Instructions
Cut chicken into 1-inch pieces.
Thinly slice the onions, chop peppers into 1-inch pieces and grate the carrots.
Add all the vegetables to your Instant Pot.
Add the chicken on top.
Pour the soy sauce and water (only 1/2 cup for Instant Pot) over the vegetables and chicken.
Add any seasonings you'd like at this point, if desired. I don't add anything extra.
Close the lid of your Instant Pot and turn the valve to Sealing.
Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 20 minutes.
Once the 20 minutes of pressure cooking are up and your Instant Pot beeps that it's done do a manual quick release. I like putting a small kitchen towel on the pressure release valve to contain the steam a little bit. It took about 5 minutes to fully release the pressure.
Use two forks to shred the chicken.
Serve over rice, quinoa, or noodles.
Video
Notes
As you can see, this is a pretty healthy recipe without any added fat. I have made it with either dark meat or white meat. Once the meat is cooked for so long in such a way, it gets really tender, so even drier and less exciting chicken breast becomes really flavourful.I usually eyeball the soy sauce, and we try to use little salt in our cooking, so 1/4 cup may not be enough. Taste it and add accordingly.If I have any herbs like thyme, rosemary, or tarragon, I like adding a few sprigs to this healthy Chicken Stew right when I start cooking it.The first time I made this in Instant Pot, I used 2/3 cups of water and it was way too watery. Half cup words fine as there's enough juices in the vegetables and the chicken.It takes about 15 minutes to come to pressure and 5 minutes to release the pressure, thus making total cooking time in the pressure cooker 40 minutes.I got comments that there's not enough seasoning in this stew, please please season according to your taste. For my family the soy sauce is enough as the vegetables have tons of flavour that adds to this stew.