Keto/Low Carb Instant Pot Chicken Stew
or oil of choice
Salt and pepper
water or stock
Greek yogurt or sour cream
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!
Tried this recipe?