Wednesday, March 1, 2017

{Instant Pot} Southwest Chicken Stew



Jana here with a new Instant Pot recipe that is really easy to prepare, and delicious!  I got inspiration for this here.

{Instant Pot} Southwest Chicken Stew

1 tablespoon olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2.5 cups chicken broth
1 can black beans (15 ounce), drained and rinsed
1 can diced tomatoes (14.5 ounces)
1/2 cup quinoa
2 cups cubed chicken, uncooked (I used boneless, skinless chicken thighs...you can also use chicken breast)

1. Choose the Saute function on your Instant Pot, and add the oil to the stainless steel pot. Once this has warmed, add the diced sweet potato and onion. Cook for about 5 minutes, stirring some, and then add the garlic. Cook for an additional minute.

2. Stir in the chicken broth, seasonings (chili powder, cumin, salt, black pepper, paprika), black beans, tomatoes, quinoa, and chicken. Stir to combine, then lock lid in place. Choose the Manual function, and set for 4 minutes. Once this has finished, let the steam release using Natural Release. (10 minutes)  If you want the stew to be less runny, either let it sit on the keep warm feature until you are ready to serve it (the quinoa will absorb the liquid as it sits), or turn on the saute feature for a few minutes, stirring constantly.

Enjoy!

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