This cozy, instant pot chicken stew will have you dreaming of a trip to Italy!
This is a perfect PCOS-friendly weeknight meal as:
- It takes less than 30 minutes to make
- Packed with protein
- Provides a healthy dose of veggies in each serving
- Option to add red wine which adds flavor and is a great source of resveratrol (Learn more about the benefits of resveratrol for PCOS here)
I recommend serving with a hunk of crusty whole grain bread and a glass of red wine.
But that’s how I roll. #glutenforlife
In all seriousness, this is a nutrient packed and easy meal your whole family will love.
If you want to learn more about what foods to include in a PCOS diet check out this post!Jump to Recipe
Need more anti-inflammatory recipe ideas? Download my Free 7-Day PCOS Diet Plan here!
What You’ll Need to Make It
- Green and red bell peppers
- Bone-in chicken thighs and bone-in chicken breast
- Using bone-chicken will result in a more flavorful and moist chicken dish. Don’t worry, it will be falling off the bone when it comes out of the instant pot.
- Tapioca flour (or white flour or another gluten free flour if you need gluten free)
- Olive oil
- Dry red wine (optional)
- 28oz can of diced, canned tomatoes, recommend fire roasted
- Spanish olives
- Dried oregano
- Fresh basil
- Salt and pepper
How to Make Instant Pot Chicken Stew
- Slow cooker – Brown the chicken in a separate pan, as per instructions. Then follow the same directions, combining everything in the slow cooker. Set to low for 6 hours or high for 4 hours until the chicken thighs are 185-190 F and the meat is following off the bone.
- Stove top- Follow the same directions below utilizing a large braising pan or Dutch oven and simmer on the stove stop, covered with a lid for about 1.5 hours until the chicken thighs are 185-190 F and the meat is following off the bone.
Ingredient Variations- Swaps or add-ins
- Try cubed lamb in place of chicken
- Add spinach – stir in spinach after cooking. It will wilt in seconds and add a great nutrition boost to the recipe.
- Add more fiber with peas – add frozen peas after cooking
- Vegan option: use chickpeas instead of chicken [soak 16 oz. dried chickpeas overnight, drain, then add to pot in place of chicken]
- Don’t like olives? Just leave them out! I suggest adding crumbled feta cheese to the finished dish for that salty note.
Why is my chicken breast rubbery in Instant Pot?
Chicken breast could become rubbery in the Instant Pot for a few reasons like:
– salting too much before cooking
-using the wrong amount of liquid for the recipe.
To help prevent rubbery chicken breast in the Instant Pot make sure you follow the recipe instructions and cooking times. Also consider choosing bone-in chicken breast or chicken thighs.
Can you overcook chicken in Instant Pot?
Yes, you can overcook chicken in the Instant Pot, but it’s not likely. White meat chicken breast is more prone to cover cooking.
How to Store, Reheat or Make Ahead
How to store in refrigerator (make ahead)
Portion into smaller glass containers with tight fitting lids. Allow food to cool before storing in the refrigerator. Chicken stew will last in the fridge for 3-5 days.
How to store in the freezer
Portion into smaller glass containers with tight fitting lids. Don’t fill all the way to the top. Allow food to cool before storing in the freezer. Chicken stew will kept well for at least 1 month in the freezer.
How to reheat
If chicken stew is frozen, allow it to defrost in the refrigerator or utilize the microwave defrost function. Never defrost food like meat, soups, or stews on the counter.
Either reheat in the microwave, stirring every few minutes until hot. Or put the chicken stew into a pot and reheat on medium heat until heated through.
What to Serve With It
- Serve over brown rice or whole wheat pasta or with a hunk of crusty whole wheat bread.
Other Recipes You’ll Love
Want to learn how to cook for PCOS? Reduce stress in the kitchen? Create delicious and easy meals that will help you improve you PCOS symptoms?
If your ready to implement a food-as-medicine approach to treating your PCOS, then The PCOS Kitchen Cooking Course is perfect for you!
Instant Pot Chicken Stew
- 1 Electric Pressure cooker Slow cooker or Dutch Oven are optional
- 1 Green bell pepper chopped
- 1 Red bell pepper chopped
- 1 Onion chopped
- 4 Garlic cloves minced
- 1.5 pounds Chicken thighs bone-in, but skinless
- 1 pound Chicken breast bone-in, but skinless
- 1/2 cup Flour (flour of choice)
- 3 Tbsp Olive oil
- 3/4 cups Dry red wine (optional)
- 28 oz Can of diced tomatoes with juice (recommend fire roasted)
- 1/4 cup Olive Spanish
- 1.5 tsp Dried oregano
- 1/4 cup Basil, fresh chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper freshly groud
- Chopped peppers, onions, garlic and basil.
- Set Instant Pot to "Sauté" . Dredge chicken pieces in flour. Once hot, add oil to instant pot and brown chicken pieces. Remove to a plate.
- Add all vegetables [peppers through garlic] and sauté until fragrant. Add wine, tomatoes, olives, and oregano.
- Add chicken pieces back to pot, nestling them into the tomato mixture.
- Lock lid in place and set to high for 12 minutes. When done, release pressure.
- If a thicker sauce is desired, remove chicken and simmer for additional 10 minutes without lid.
- Top with basil before serving.
- (Using a crockpot): Follow same directions as above and set to low for 6 hours of high for 4 hours.
- (Stovetop): Follow same directions as above in a large braising pan or Dutch oven and simmer stovetop for about 1.5 hours.