Instant Pot Tuscan Chicken Stew
Instant Pot Tuscan Chicken Stew has amazing depth of flavour and is a fast dump and go Instant Pot Stew. If you’re late home from work and want a quick Instant Pot meal using fridge and pantry staples, then our Instant Pot Tuscan Chicken Stew is the go-to meal.
Servings: 8
Calories: 377kcal
Ingredients
Kitchen Gadgets:
Recipe Ingredients:
- 1 Small Red Onion
- 1 Tbsp Garlic Puree
- 1 Tbsp Olive Oil
- 100 ml White Wine
- 100 ml Chicken Stock
- 100 g Tinned Tomatoes
- 4 Large Chicken Breasts diced
- 1 Kilo Baby Potatoes halved
- 100 g Frozen Spinach
- 250 g Mixed Frozen Vegetables
- 100 g Frozen Peas
- 1 Handful Fresh Basil thinly shredded
- 300 g Grated Parmesan Cheese
- 2 Tbsp Italian Seasoning
- Salt & Pepper
Instructions
- Peel and dice your red onion and add it to the Instant Pot along with the garlic puree. Using the extra virgin olive oil sauté it for a few minutes or until the red onion is soft.
- Deglaze your Instant Pot with your white wine.
- Add in all ingredients apart from the cheese, stir and place the lid on your Instant Pot.
- Set the valve to sealing and cook for 6 minutes on manual.
- Use quick pressure release (QPR) to release pressure once it has beeped.
- Using a hand blender, blend about ¼ of the stew as this will thicken it up.
- Mix in the cheese and serve.
Notes
Read my original Instant Pot Tuscan Chicken recipe as it gives some good insights into food swaps when making Tuscan chicken in the Instant Pot. The stock we LOVE for adding to our Tuscan Chicken Stewa is Kettle & Fire.
They do some amazing flavours and they are perfect for a flavoursome hearty stew. You’ll notice there isn’t a HUGE amount of chicken stock in this. That is because you have your frozen spinach and your other vegetables holding water and before you know it, it can end up way too watery.
This was my lazy take on Instant Pot Tuscan Chicken Stew when you are tired or don’t have time to cook. Therefore, we have used garlic puree instead of fresh cloves and lots of frozen vegetables. It is also a good recipe for someone on a tight budget that can only afford frozen vegetables.
For frozen vegetables we used carrots, broccoli, cauliflower, peas and spinach. Because we are not using beans, we have our fibre from the skins of the potatoes. If your stew is not thickening up, I would suggest that you add some coconut milk.
Beware this is a big stew that you’re cooking in your Instant Pot. Because of this it will take a while to go to pressure. Because chicken needs a good amount of seasoning, I recommend sprinkling some salt and pepper over it, before it goes into the Instant Pot, as well as adding a little salt and pepper to the Instant Pot ingredients too.
This Instant Pot Tuscan Chicken Stew made enough for us all for lunch and enough to feed us all for another day. We put the leftovers in the freezer.
Nutrition
Calories: 377kcal | Carbohydrates: 14g | Protein: 41g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 765mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3555IU | Vitamin C: 14.9mg | Calcium: 479mg | Iron: 2.3mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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