AUTOPLAY
Instant Pot Chicken Stew
8 steps
What you’ll need
1.5lbs
Boneless Skinless Chicken Breast
1.5tsp
Dried Oregano
1T
Chopped Garlic
1 Tsp Black Pepper
1.5lbs
Butternut squash
4 cups of Chicken broth
2/3 cup
Quinoa
.5 tsp
Kosher Salt
14 oz
Diced Tomatoes
1 Yellow Onion Diced
1 Tbsp Of Olive oil
2 cups
Baby Spinach
Sauté your onion and garlic in the olive oil (on sauté setting or in a pan on the stove)
1. Sauté your onion and garlic in the olive oil (on sauté setting or in a pan on the stove)
1
Add diced butternut squash, chicken breast (frozen or fresh), and diced tomatoes
2. Add diced butternut squash, chicken breast (frozen or fresh), and diced tomatoes
2
Add uncooked quinoa
3. Add uncooked quinoa
3
Add seasonings
4. Add seasonings
4
And chicken broth
5. And chicken broth
5
Set instant pot to pressure cook for 30 minutes
6. Set instant pot to pressure cook for 30 minutes
6
Release pressure, shred chicken
7. Release pressure, shred chicken
7
Add spinach, stir to wilt
8. Add spinach, stir to wilt
8