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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!
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Servings
6
servings
Calories
137
Ingredients
1x
2x
3x
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:
1
serving
|
Calories:
137
|
Carbohydrates:
4.5
g
|
Protein:
15.8
g
|
Fat:
6.3
g
|
Fiber:
1.6
g
|
Sugar:
1.6
g
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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