Instant Pot Chicken Stew with Butternut Squash

Name: Instant Pot Chicken Stew with Butternut Squash
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 Tablespoon olive oil; 1 cup onion; 2 cloves garlic; 1 Tablespoon ginger; 1 Jalapeno pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons curry powder; 2 cups carrots; 6 cups butternut squash; 1 1/2 cups chicken broth; 2 chicken thighs; 1 can coconut milk; 2 cups spinach

User Reviews

4.4

78 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings
4
Calories
497 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken Stew with Butternut Squash

Iris Warren

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This Instant Pot chicken stew with butternut squash is full of flavor and nutrition and is gluten free and dairy free. This creamy stew is full of chicken, squash, carrots and spinach with a spicy curry flavor.

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Ingredients

Servings

1 Tablespoon olive oil
1 cup onion chopped
2 cloves garlic minced
1 Tablespoon ginger minced
1 Jalapeno pepper minced
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons curry powder
2 cups carrots sliced
6 cups butternut squash cubed
1 1/2 cups chicken broth
2 chicken thighs diced, cooked or uncooked
1 can coconut milk
2 cups spinach chopped

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Instructions

Turn the Instant Pot on Saute and add olive oil. Add the onion and saute for about 5 minutes.
Turn the Instant Pot off. Add the garlic, ginger, jalapeno pepper, salt, pepper, curry powder, carrots and butternut squash.
Add the chicken broth and stir everything to deglaze the Instant Pot. Scrape the bottom of the Instant Pot to make sure there are no browned onion bits stuck to the bottom.
If you are using uncooked chicken add it to the Instant Pot now. If you are using leftover cooked chicken wait until after pressure cooking to add the chicken.
Put the lid on the Instant Pot and make sure it is sealed. Set it on Manual, high pressure, for 5 minutes. It will take about 10 minutes to reach pressure. Once it has finished let the pressure release naturally for 5 minutes, then release the remaining pressure.
Take the lid off and use a hand held potato masher to gently mash about half the stew. This will thicken the stew.
Add the coconut milk, chopped spinach and chicken if you are using already cooked chicken. Stir, then put the lid back on the Instant Pot and let it rest for 5 minutes.

Notes

I like to make stews with lots of vegetables and less meat. Increase the amount of chicken to 3 or 4 chicken thighs if you want more chicken in your stew.
I don't like the texture of chicken breast after pressure cooking, but you could substitute it for thighs if you prefer white meat.
This can also be made with kabocha squash or pumpkin for a very similar taste.

Nutrition Information

Show Details

Serving 1g Calories 497kcal (25%) Carbohydrates 40g (13%) Protein 16g (32%) Fat 34g (52%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.05g Cholesterol 57mg (19%) Sodium 1031mg (43%) Potassium 1469mg (42%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 34517IU (690%) Vitamin C 61mg (68%) Calcium 181mg (18%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 497 kcal

% Daily Value*

Serving	1g
Calories	497kcal	25%
Carbohydrates	40g	13%
Protein	16g	32%
Fat	34g	52%
Saturated Fat	21g	105%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	0.05g	3%
Cholesterol	57mg	19%
Sodium	1031mg	43%
Potassium	1469mg	31%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	34517IU	690%
Vitamin C	61mg	68%
Calcium	181mg	18%
Iron	6mg	33%