Keto/Low Carb Instant Pot Chicken Stew

This Instant Pot Chicken Stew Recipe is hearty & healthy for a chilly evening. You can have this amazing instant pot recipe ready in 30 minutes or less too!

This instant pot chicken stew recipe tastes delicious! It’s the perfect keto dinner recipe for any evening when you are running behind on your schedule.

Using the Instant Pot is a lifesaver on days when I need to get dinner on the table quickly. This chicken stew is the perfect recipe anytime of year!

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Keto/Low Carb Instant Pot Chicken Stew Recipe

You are going to love the flavors and how hearty this chicken stew recipe tastes!

Keto/Low Carb Instant Pot Chicken Stew Recipe Ingredients

• 1 Tablespoon olive oil (or oil of choice)
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3 chicken thighs, deboned
• 2 bell peppers, chopped
• 2 Tablespoons paprika
• Salt and pepper, to taste
• 1 1/2 cups water or stock
• 1 Tablespoon tomato paste
• 2 Tablespoons Greek yogurt or sour cream
• Parsley, optional garnish

Tip: you can chop the chicken in advance or shred after cooking. Shredded after is way easier!

Keto/Low Carb Instant Pot Chicken Stew Recipe Instructions

1. Place the oil in the Instant Pot (IP) and select the saute setting.
2. Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
3. Turn off the saute setting and add the thighs, peppers, and seasoning.
4. I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.
5. Secure the lid and select the “soup/stew” setting for 10 minutes.
6. Natural release, then shred the chicken with two forks.
7. Serve in bowls with a dollop of sour cream, or alongside some mashed cauliflower.

Keto/Low Carb Instant Pot Chicken Stew Recipe Nutrition Label

Serves 6

Calories 137, Total C 4.5g, Fiber 1.6g, Net C 2.9g, Sugar 1.6g, Fat 6.3g, Protein 15.8g

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Be sure to print this recipe and add it to your keto recipe book!

Keto/Low Carb Instant Pot Chicken Stew

This instant pot chicken stew recipe is hearty & healthy for a chilly evening. You can have this amazing instant pot recipe ready in 30 minutes or less too!

4 from 10 votes

Print Recipe Pin Recipe

Servings 6 servings

Calories 137

Ingredients

  

1x2x3x

• 1 Tablespoon olive oil or oil of choice
• 1 onion chopped
• 3 cloves garlic chopped
• 3 chicken thighs deboned
• 2 bell peppers chopped
• 2 Tablespoons paprika
• Salt and pepper to taste
• 1 1/2 cups water or stock
• 1 Tablespoon tomato paste
• 2 Tablespoons Greek yogurt or sour cream
• Parsley optional garnish

Instructions

 

• Place the oil in the IP and select the saute setting.
• Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.
• Turn off the saute setting and add the thighs, peppers, and seasoning.
• I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.
• Secure the lid and select the “soup/stew” setting for 10 minutes.
• Natural release, then shred the chicken with two forks.
• Serve in bowls with a dollop of sour cream, or alongside some mashed cauliflower.

Notes

Tip: you can chop the chicken in advance or shred after cooking. Shredded after is way easier!

Nutrition

Serving: 1serving | Calories: 137 | Carbohydrates: 4.5g | Protein: 15.8g | Fat: 6.3g | Fiber: 1.6g | Sugar: 1.6g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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