Tuscan Chicken Stew

Instant Pot Recipe

Serves: 4 to 5

Gluten Free

Prep: 10 Minutes Pressure: 10 Minutes Total: 40 Minutes

Pressure Level: High Release: Natural

Ingredients:

• 2 Tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled & chopped
• 4 garlic cloves, minced
• 1 pound small red or white potatoes, halved
• 1 (14.5 oz) can chopped or crushed tomatoes with juice
• 1 (15 oz) can red kidney beans, rinsed & drained
• 1 c chicken broth
• 6 bone-in, skin-on chicken thighs or drumsticks
• 1 tsp dried oregano
• Large pinch red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp balsamic vinegar
• 2 Tbsp chopped fresh parsley leaves

Directions:

1. Preheat the Instant Pot by Selecting Saute
2. Once hot, add the oil. Add the onion, celery, and carrots and stir. Cook for 5 minutes until the onion is translucent. Add the garlic and cook for 1 minute more.
3. Add the potatoes, tomatoes with juice, beans, broth, chicken, oregano and red pepper flakes. Season with salt and pepper and mix gently.
4. Select Manual and cook at high pressure for 10 minutes.
5. Once cooking is complete, use the natural release. This will take 10-15 minutes.
6. Remove the chicken and pull the meat off the bones. Return the meat to the pot and add the vinegar and parsley. Taste for seasoning and serve.

TIP: The soup setting can be used for this recipe. Select Soup and set the timer for 10 minutes. Proceed with the recipe as written.

Per Serving: 352 Calories; 42 g Carbohydrates; 2 g Saturated Fat; 0 g Trans Fat; 12 g Fiber; 23 g Protein; 457 mg Sodium

Source: The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals