Instant Pot Italian chicken stew recipe (if you’re making pot pie filling, omit tomatoes)
- 1 ½ pounds of chicken breasts, cubed
- 1/2 pound diced bacon slices
- 1 Tablespoon Extra Virgin Olive Oil
- 2 onions, large diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 celery stalk, diced
- 1 tsp thyme
- 1/2 tsp celery salt
- 1/2 cup chicken stock
- 1 can (15oz) diced tomatoes
- 1 can (15oz) peas, corn, string beans, or a veggie combo
- S&P to taste
Directions:
- Add olive oil to instant pot and pressed sauté button. Once it’s hot, add onion, carrots, and celery. Cook for two or three minutes or until soft.
- Add chicken, bacon, garlic and seasonings. Cook for four or five minutes stirring constantly. Press “cancel” button.
- Add chicken stock, tomatoes and veggies. Close the lid and seal the vent.
- Choose manual function (or “pressure cook”), then set the timer for 20 minutes and cook on high pressure.
- When cooking time is over, release the steam. If you would like a thicker stew, make a paste with olive oil and a tablespoon of gluten free flour (if you want to keep it paleo), and mix it into the pot on the sauté setting until it reached the desired consistency.
- Serve over rice, with pierogi or a nice buttery flaky biscuit.