Menu

Instant Pot Pineapple Pepper Chicken Stew - Ready to Eat Dinner

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 2 2/3 cups chunk Carrot
  • 1 cup Chicken Broth/Stock
  • 2 tablespoons peel and mince Ginger, Fresh
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Soy Sauce
  • 1/2 teaspoons Allspice, Ground
  • 1/2 teaspoons Hot Red Pepper Sauce
  • 1 1/8 cups drain Chunk Pineapple, Juice Reserved
  • 1 tablespoon Cornstarch
  • 1/4 cups Snow Pea
  • 2 1/2 cups chunk Bell Pepper, Red

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 267 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 84mg Cholesterol
  • 717mg Sodium
  • 31g Total Carb
  • 4g Fiber
  • 23g Total Sugars (Includes 3g Added Sugars)
  • 28g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Mix all ingredients except pineapple, cornstarch, snow peas and bell pepper in Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 9 minutes.
  5. Quick release pressure.
  6. Mix reserved pineapple juice and cornstarch until smooth. Gradually stir into chicken mixture.
  7. Stir in pineapple, snow peas and bell pepper.
  8. Change setting to saute and cook for a few minutes until thickened.

Freeze For Later Cooking 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?

  1. **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.**
  2. Mix the chicken, carrots, broth, ginger, brown sugar, soy sauce, allspice and hot red pepper sauce in the Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 9 minutes.
  5. Quick release the pressure.
  6. Mix reserved pineapple juice and cornstarch until smooth. Gradually stir into chicken mixture.
  7. Stir in pineapple, snow peas and bell pepper.
  8. Change setting to saute and cook for a few minutes until thickened.
  9. Let cool.
  10. Divide among the indicated number of freezer bags. Seal, label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

© 2024