Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo)
Instant Pot Creamy Herbed Chicken Stew (Whole30 Paleo) - this super simple creamy chicken stew is irresistible on a cool day. With chunks of juicy chicken, potatoes, carrots, and celery, this stew is nutritious and family friendly! Dairy and gluten free.
Servings: 6 servings
- 3 cups diced peeled potatoes
- 3 large carrots, cut into chunks
- 3 large celery stalks, cut into chunks
- 1 medium onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon ground sage
- 1 teaspoon thyme
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 1 lb organic chicken breast
Add ingredients (except chicken) to the Instant Pot. Stir to combine.
Add chicken breast to the pot. Seal lid and cook on Manual setting for 12 minutes. When cycle is complete, allow for natural release of pressure, about 10-15 minutes.
Open lid and remove chicken breasts. Chop or shred.
Ladle out 2 cups of veggies and broth into a spearate bowl. Using an immersion hand blender, puree the mixture until thick and smooth. (a blender also works fine for this step)
Add chicken and pureed veggies back to the pot and stir well. Season to taste with salt and pepper and garnish with fresh parsley, if desired.
Heat 1 tablespoon olive oil in a large pot over medium high heat. Add carrots, celery, and onion. Cook and stir for 3-4 minutes. Add broth and herbs and bring to a simmer. Add chicken and potatoes to the pot and simmer for 15 minutes, until chicken is cooker through. Remove chicken from the pot and cut into large chunks. Remove 2 cups of veggies and broth and puree with an immersion blender. Add the thickened mixture back to the soup along with the chicken. Stir well and season with salt and pepper.
Calories: 196kcal | Carbohydrates: 21g | Protein: 22g | Fat: 2g | Cholesterol: 48mg | Sodium: 572mg | Potassium: 1046mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6195IU | Vitamin C: 18.4mg | Calcium: 74mg | Iron: 4.3mg