Instant Pot Tuscan Chicken Stew - Ready to Eat Dinner
4
Servings
17
Ingredients
0
Comments
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.
4
Servings
17
Ingredients
0
Comments
Ingredients
- 1 ⅓ tablespoons Olive Oil
- ⅓ cups dice Onion
- ⅔ cups dice Leek
- 2 ⅔ teaspoons mince Garlic, Cloves
- ⅔ cups dice Celery
- ⅔ cups dice Carrot
- 2 ⅔ cups Chicken Broth/Stock
- ⅔ cups peel and dice Red Potato
- 2 cups cook and shred Chicken, Boneless Breasts
- 10 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
- ⅔ teaspoons Thyme, Dried
- ⅓ teaspoons Paprika
- ⅓ teaspoons Red Pepper Flakes
- ⅛ teaspoons Basil, Dried
- ⅛ teaspoons Oregano, Dried
- 10 ounces Diced Tomatoes, Canned
- ⅔ cups chop Kale
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
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.**
- Heat olive oil on saute setting.
- Add onions, leeks and garlic.
- Cook until onions are translucent.
- Add in celery and carrots and cook for 2 more minutes.
- Add chicken stock, potatoes, chicken, garbanzo beans, thyme, paprika, red pepper flakes, basil, oregano, diced tomatoes and kale.
- Cover and lock lid.
- Cook on high pressure for 10 minutes.
- Quick release pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 399
- Total Fat
- 10g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 86mg
- Sodium
- 997mg
- Total Carbohydrates
- 42g
- Fiber
- 9g
- Sugar
- 9g
- Protein
- 35g
- WW Freestyle
- 3