Instant Pot Chicken Stew Recipe

Keto/Low Carb Instant Pot Chicken Stew

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  • 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


  • 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.


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