Instant Pot Pineapple Pepper Chicken Stew - Dump and Go Dinner
Snow peas, bell peppers, and sweet pineapple join tender carrots and juicy chicken that are pressure cooked in a gingery broth for this uplifting summery stew. Try serving over rice for a more filling dish in the colder months!
Ingredients
- 1 ⅛ cups drain Chunk Pineapple, Juice Reserved
- 1 tablespoon Cornstarch
- ¼ cups Snow Pea
- 2 ½ cups chunk Bell Pepper, Red
- 2 ½ cups dice Chicken, Boneless Breasts
- 2 ⅔ cups chunk Carrot
- 1 cup Chicken Broth/Stock
- 2 tablespoons peel and mince Ginger, Fresh
- 1 tablespoon Brown Sugar
- 2 tablespoons Soy Sauce
- ½ teaspoons Allspice, Ground
- ½ teaspoons Hot Red Pepper Sauce
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix reserved pineapple juice and cornstarch until smooth; divide among half the indicated quart-sized freezer bags.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Quick release pressure.
- Mix reserved pineapple juice and cornstarch until smooth. Gradually stir into chicken mixture.
- Stir in pineapple, snow peas and bell pepper.
- Change setting to saute and cook for a few minutes until thickened.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 267
- Total Fat
- 4g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 84mg
- Sodium
- 717mg
- Total Carbohydrates
- 31g
- Fiber
- 4g
- Sugar
- 23g
- Protein
- 28g
- WW Freestyle
- 1
2 Comments
Join the discussionIf I wanted to make this vegetarian and sub chickpeas for the chicken, how would I adjust the timing in the instant pot. Soaked chickpeas cook in about 10 min…
I think you would cook it just long enough for the chickpeas to cook, as the veggies will cook quickly (within just a few minutes on steam). Let us know how it turns out!