Instant Pot Chicken and Vegetable Stew
Instant Pot Chicken and Vegetable Stew
Bariatric Friendly Instant Pot Recipes – Chicken Vegetable Stew
Check out my Instant Pot eBook for Bariatric Surgery! This recipe for Instant Pot Chicken Vegetable stew is one of my new Instant Pot recipes and not included in the ebook. Members have access to the full book for more pressure cooker recipe ideas for bariatric patients! It can be purchased individually or join as a member and it’s included.
The Instant Pot came to popularity quickly, or so it felt like! I remember being hesitant to have another kitchen appliance and one that was so large and felt confusing to operate.
Now that I’ve been using my Instant Pot for a few years, I do appreciate how quickly it can make boiled eggs and meats that keep moisture. For quick chicken breast dinners I like Instant Pot Taco Chicken or the Instant Pot Pesto Chicken shown below (members recipe).
The key is to have at least a cup of liquid in your Instant Pot. I keep chicken broth on hand at all times in the event I want to throw together a quick Instant Pot dinner. While I prefer grilled chicken, if it’s raining or snowing I can quickly change my plans to the pressure cooker.
Bariatric Patients keeping moisture in meats
Even in the Instant Pot chicken can feel really dry for post-op patients. For sure keep the liquid content high but also watch the cook times and the natural release time.
It can be easy to forget to go back to the pot after the 10 minutes of naturally releasing because it does not beep, the time just keeps logging. You may need to set a timer on your watch, phone or microwave for ten minutes after the pressure cook time is finished.
Also be mindful that your bites are small, about the size of a black bean. Taking too large of bites will make the meat feel heavy hitting your stomach. Patients often describe chicken as feeling too dry when it’s more related to the size of the bite.
Read the blog keeping moisture in meats for more information!
Keep the stew thick to avoid liquids with meals
One important habit for post-op bariatric surgery patients is to avoid liquids with meals. This is to help your meal stay in your pouch longer and keep hunger at bay in between meals.
Soups, stews and chilis sound so good at certain times of the year and they can certainly be enjoy after surgery! The key is to pay attention to the broth content. Chili is a great example of a thick and hearty protein based meal that is typically not high in liquid content.
Stews likewise can be eaten with a fork and avoid extra liquid. Soup can be a little tricky and these are the times it’s best to limit the amount of liquid in the recipe or use a slotted spoon to scoop out your portion. This Chicken and Vegetable Stew is really thick and hearty, especially with shredded chicken.
The vegetables are soft and moist and lend themselves really nicely to the warm and hearty experience of the recipe!
Instant Pot Chicken and Vegetable Stew
Equipment
- Pressure Cooker
Ingredients
- 4 tsp olive oil
- 1/2 large white onion diced
- 1 green bell pepper diced
- 1 cup white mushrooms diced
- 2 carrots peeled, diced
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp oregano
- 1 1/2 cups vegetable broth
- 1 lb chicken boneless, skinless
- 2 tbsp cilantro fresh, minced
Instructions
- Turn pressure cooker to sauté mode. Add oil, onion, pepper, garlic, mushroom, carrot and seasonings.
- Cook until soften then add broth and scrape bottom of the pot. Turn the pot off. Add chicken and push into the broth. Return lid and turn valve to sealing position. Pressure cooker for 15 minutes and allow pressure to naturally release 10 minutes.
- When pressure is released, open the lid and remove chicken to a cutting board. Shred the chicken then return to the pot. Serve with minced cilantro.
