From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instant Pot Chicken Stew
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Instructions
1
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First, press sauté on Instant Pot. Add in olive oil, chopped carrots, diced onions, pepper and sea salt.
2
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Sauté on medium heat for 3 to 4 minutes or until veggies have softened slightly. Press cancel.
3
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Then, add in all remaining ingredients except tapioca flour and water. Stir ingredients together.
4
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Secure lid on Instant Pot. Move top valve to Seal. Pressure cook on high for 10 minutes.
5
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When timer goes off, allow pressure to naturally release for 15 minutes. After 15 minutes, carefully move top valve to Vent and release remaining pressure. Press cancel or unplug.
6
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In a small bowl, combine tapioca flour (or cornstarch) and water. Pour this mixture into the pot.
7
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Stir until creamy. Remove bay leaves.
8
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Finally, ladle stew into bowls. Serve!
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Recipe Facts
Diet at a Glance
High Protein
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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