Instant Pot Chicken Stew with Butternut Squash
User Reviews
4.4
-
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
Description
The recipe begins by sautéing onions in olive oil using the Instant Pot's sauté function, then adding minced garlic, ginger, jalapeno, curry powder, salt, pepper, carrots, and cubed butternut squash. Chicken broth is added to deglaze and cook all ingredients under pressure, along with raw or pre-cooked diced chicken thighs.
After pressure cooking, part of the stew is mashed to thicken it, then coconut milk and chopped spinach are stirred in, enriching the stew with creamy texture and leaving pockets of tender meat and vegetables throughout. The flavor balances mild heat with coconut creaminess and the earthiness of squash.
This stew can be served as a hearty meal on its own or paired with rice or bread. Alternatives such as kabocha squash or pumpkin provide similar results. Adjust chicken quantity according to preference for more protein.
Ingredients
- 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 carrot 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
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
- Use more chicken thighs (3-4) to increase the protein in the stew.
- Chicken thighs work better than breast for texture after pressure cooking; however, breast can be substituted if preferred.
- Substitute butternut squash with kabocha squash or pumpkin for a similar flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
