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)
- 3–4 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
- 1 – 1 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
- 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.
- Add the garlic, ginger, turmeric, chili flakes, coriander, salt and pepper and stir for 30 seconds. Add more ghee if the pot is dry.
- 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.
- Add the chicken into the broth and allow the broth to come to a simmer.
- 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.
- 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.
- While the soup is cooking for that last minute, shred the chicken with two forks.
- When the timer goes off, quick release the pressure then remove the lid. Return the shredded chicken to the soup.
- Turn the pot off, stir in the lemon juice and season with more salt to taste.
- Serve in bowls and top with cilantro, mint and any other fresh herbs, and more freshly cracked pepper (if desired). Enjoy!