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Spiced Chicken Stew Instant Pot Recipe {Paleo, Dairy Free, Whole30}

by | Jan 25, 2022 | Dairy Free, Dinner, Fall Recipe, Gluten Free, Lunch, Paleo, Winter Recipe | 1 comment

An easy Spiced Chicken Stew Instant Pot Friendly Recipe that’s a favorite of Start Fresh Reset alumni. This recipe is part of the meal plan provided in the reset, but you’re getting a sneak peak!

This recipe was originally inspired by Alison Roman’s Chickpea Stew (aka The Stew) IYKYK. But instead of chickpeas, which can be hard to digest, we substitute potatoes and cauliflower.

There’s also shredded chicken simmered in a curry spiced turmeric coconut broth for a deliciously creamy and nourishing stew. 

It comes together so quickly using the instant pot, but you can easily make it on a stove top too.

Chicken Stew Instant Pot Recipe

Why We Love This Instant Pot Chicken Stew 

It’s Fast & Easy! This stew comes together in less than 30 minutes in the instant pot. But if you don’t have an instant pot yet you can easily make it on the stove too.

Gluten- & Dairy Free, Paleo & Whole30 Friendly! We know how hard it is to find delicious recipes that also accommodate your food sensitivities. You don’t have to worry about many common food sensitivities with this recipe. 

A Perfect One Pot Meal. Less dishes and it comes together quickly means this stew is perfect for a weeknight meal. 

Lots Of Vegetables in a single bowl! We know that vegetables are important for your health, but studies also show that the diversity is important too. This chicken stew is filled with onions, cauliflower, potatoes, kale and cilantro, which means there’s 3 servings of vegetables in a single bowl. 

Bone Broth – bone broth is an incredibly supportive food for good for gut health because of it’s rich amino acid profile. It contains amino acids that help rebuild tissues that are uncommon in the standard American diet.

Anti-Inflammatory Properties From Spices like turmeric, ginger and garlic!

What You’ll Need To Make Spiced Chicken Stew Instant Pot 

Instant Pot. If you don’t have one, it’s an electric pressure cooker that allows you to cook recipes in a fraction of the time it may take on a stove or oven. It’s reasonably priced kitchen tool and is definitely worth the investment. You can use a 6, 8 or 10 quart Instant Pot.

Boneless Skinless Chicken Thighs. I recommend using organic and pasture raised animal proteins whenever possible.

Full Fat Coconut Milk. Use the full fat canned coconut milk. Light coconut milk or the kind in a carton is much different and won’t work well for this stew.

Bone Broth. You can use homemade, but some of my favorite brands are Bonafied Provisions, Roli Roti or Kettle & Fire.

Cauliflower, Yellow Potatoes, Kale, Onions, Cilantro & a Lemon

Fresh Ginger & Garlic – key to the deep flavors of this stew.

From the pantry you’ll need: ghee, turmeric, coriander, chili flakes, fresh cracked black pepper & sea salt 

What If You Don’t Have An Instant Pot

If you don’t have an instant pot you can use a large pot on the stove and use the following instructions:

  1. Over medium heat, add ghee to a medium pot. Add onion and cook until translucent, approximately 5 minutes. Add garlic, ginger and stir for 60 seconds. Add more ghee if the pot is dry.
  2. Add turmeric, chili flakes, coriander, salt and pepper and stir for another 60 seconds.
  3. Add bone broth and use a spatula to loosen any brown bits on the bottom of the pot.
  4. Pour in the coconut milk and stir to combine. Bring to a boil then decrease heat to a low simmer.
  5. Place the chicken thighs into the simmering broth. Make sure they’re fully submerged. Add the cauliflower and potatoes and cover the pot with a lid to simmer.
  6. Remove the chicken once it’s fully cooked, about 12-15 minutes, and shred with two forks.
  7. Return the shredded chicken to the soup. Check to make sure the potatoes are cooked through by piercing them with a fork. Cook for a few more minutes if they’re not fork tender.
  8. Add the kale and stir until wilted.
  9. Turn off the heat and stir in the juice of ½ a lemon.
  10. Serve in bowls and top with cilantro

Nutritional Superfoods

This recipe is incredibly nutrient dense with many ingredients contributing value to your health.

Turmeric – has powerful anti-inflammatory benefits that really live up to the hype. Especially in high concentrations, turmeric can decrease inflammation supporting functions of your gut, metaboism, heart, immune system, and more.

Garlic & Onion – these alliums love to feed the probiotic bacteria in the gut, which is what we want. If you find they make you painfully gassy or bloated, you may have an imbalance in your gut that we’d want to address.

Ginger – Can support digestion, balanced blood sugar and is a great source of antioxidants.

Cilantro – Either you love it, or hate it, but it’s great for chelating heavy metals out of your body.

Cauliflower & Kale – These vegetables are part of the cruciferous family, known to support the liver and help with hormonal balance.

Potatoes – a great source of complex carbohydrates!

Chicken Thighs – A great source of protein, which promotes increased energy, satiety, balanced hormones and more.

Bone Broth – provides more protein, especially an amino acid called glycine, which is uncommon in the standard American diet, but very beneficial in maintaining good gut health.

How To Store Or Meal Prep This Instant Pot Chicken Stew

This stew will keep well in the refrigerator for 3-4 days.

Stews and soups are great for meal prep. Especially this instant pot version because it cooks quickly, then you can freeze individual portions in glass mason jars. Fill each jar leaving 2 inches at the top so the glass doesn’t crack. Frozen stews will keep well for 3-6 months. 

Your future self will thank you when you can reach into your freezer and take out a nourishing home cooked meal. You can place the frozen mason jar in a small bowl of warm water to defrost for 10-20 minutes until the soup is defrosted enough to be poured into a pot. Reheat over medium low heat until it comes to a light boil.

You can also take it out of the freezer and place it in the fridge to defrost 12-24 hours before you’d like to eat it.

Substitutions & Variations

  • You can easily swap skinless chicken breasts for the chicken thighs, if your prefer.
  • You can use any sturdy leafy green you prefer in this chicken stew recipe. I would recommend kale, chard, or collard greens. You could use spinach or arugula, but don’t add it until the last step, along with lemon juice.
  • If you don’t tolerate potatoes well, you could sustitute white hannah sweet potatoes.

Other Soup & Stew Recipes You’ll Love

There’s something about Soups & Stews that feel so good to eat – right!?  Here are some of my favorites that I know you’ll love. Many are popular among Start Fresh Reset alumni, especially in the colder months.

Creamy Potato Kale Soup  aka Green Detox Soup

Brown Butter Butternut Squash Soup

One Pot Paleo Sweet Potato & Bacon Chili

Creamy Chicken Soup {Dairy Free, Paleo, Whole30}

Chicken Stew Instant Pot Recipe

 

 

Make this Spiced Chicken Stew Instant Pot Recipe asap and let me know how much you love it by tagging me on Instagram @alannadesalvonutrition

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Spiced Chicken Stew Instant Pot Friendly Recipe

  • Prep Time: 240 hours
  • Cook Time: 360 hours
  • Total Time: 624 hours
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch, Main Course, Soup
  • Cuisine: Gluten Free, Paleo, Whole30

Description

An easy Spiced Chicken Stew Instant Pot Friendly Recipe that's a favorite of Start Fresh Reset alumni. This recipe is part of the meal plan provided in the reset, but you're getting a sneak peak!

There's cauliflower, potatoes, kale and shredded chicken simmered in a curry spiced turmeric coconut broth for a deliciously creamy and nourishing stew. 

It comes together so quickly using the instant pot, but you can easily make it on a stove top too.


Ingredients

Units Scale
  • 2 tablespoons ghee
  • 1 large yellow onion (sliced)
  • 34 cloves garlic
  • 1 tablespoon grated ginger
  • 2 teaspoons turmeric
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon chili flakes (optional)
  • 1 can full fat coconut milk
  • 24 oz chicken bone broth
  • 11 1/2 lbs boneless chicken thighs
  • 1 large cauliflower (cut into florets)
  • 1 lb medium yellow potatoes (1 1/2” diced)
  • 1 bunch kale (thinly sliced)
  • 1 tablespoon lemon juice
  • 1 bunch cilantro (roughly chopped)

Instructions

  1. Turn your Instant Pot on to the sauté function and heat for 2-3 minutes. Once hot add ghee to the pot along with the onion and cook until slightly browned, approximately 3-5 minutes. Stir frequently to make sure the onions don't burn.
  2. Add the garlic, ginger, turmeric, chili flakes, coriander, salt and pepper and stir for 30 seconds. Add more ghee if the pot is dry.
  3. Pour in the bone broth and use a spatula to loosen any brown bits on the bottom of the pot. Pour in the coconut milk and stir to combine.
  4. Add the chicken into the broth and allow the broth to come to a simmer.
  5. Once the broth has reached a low boil, add the potatoes, secure the lid on your instant pot and set to high pressure cook for 6 minutes.
  6. When the timer goes off, quick release the pressure then remove the lid. Remove the chicken and place it in a bowl or plate to shred. Then add in the cauliflower and kale and re-secure the lid, cooking for 1 more minute on high pressure.
  7. While the soup is cooking for that last minute, shred the chicken with two forks.
  8. When the timer goes off, quick release the pressure then remove the lid. Return the shredded chicken to the soup.
  9. Turn the pot off, stir in the lemon juice and season with more salt to taste.
  10. Serve in bowls and top with cilantro, mint and any other fresh herbs, and more freshly cracked pepper (if desired). Enjoy!

Keywords: Dairy Free, Dinner, Fast & Easy, Gluten Free, Lunch, Meal Prep, Paleo, Whole30

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