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Instant Pot Tuscan Chicken Stew - Dump and Go Dinner

<p>This Instant Pot Tuscan Chicken Stew boasts a harmony of familiar Italian flavors that brings out the comfort of home found in simple ingredients cooked well.</p>
4 Servings Recipe By

Ingredients

  • 1 1/3 tablespoons Olive Oil
  • 1/3 cups dice Onion
  • 2/3 cups dice Leek
  • 2 2/3 teaspoons mince Garlic, Cloves
  • 2/3 cups dice Celery
  • 2/3 cups dice Carrot
  • 2 2/3 cups Chicken Broth/Stock
  • 2/3 cups peel and dice Red Potato
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 10 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 2/3 teaspoons Thyme, Dried
  • 1/3 teaspoons Paprika
  • 1/3 teaspoons Red Pepper Flakes
  • 1/8 teaspoons Basil, Dried
  • 1/8 teaspoons Oregano, Dried
  • 10 ounces Diced Tomatoes, Canned
  • 2/3 cups chop Kale

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 399 Calories
  • 10g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 86mg Cholesterol
  • 997mg Sodium
  • 42g Total Carb
  • 9g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 35g Protein
  • 3 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. Heat olive oil on saute setting.
  3. Add onions, leeks and garlic.
  4. Cook until onions are translucent.
  5. Add in celery and carrots and cook for 2 more minutes.
  6. Add remaining ingredients.
  7. Cover and lock lid.
  8. Cook on high pressure for 10 minutes.
  9. Naturally release pressure.

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. In a saute pan over medium heat, heat olive oil.
  2. Add onions, leeks and garlic.
  3. Cook until onions are translucent.
  4. Add in celery and carrots and cook for 5 more minutes.
  5. Remove from heat and allow to cool.
  6. Divide onions and leeks among indicated number of round freezer containers.
  7. Add chicken stock, potatoes, chicken, garbanzo beans, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale.
  8. 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: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Naturally release pressure.

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