4.4 from 78 votes
Instant Pot Chicken Stew with Butternut Squash
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.
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
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 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
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.
Cup of Yum
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
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
% 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.