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Chicken Stew Recipe
Course:
Soup
Cuisine:
American
Equipment
Instant Pot OR
Large soup pot
Ingredients
2.5
lbs.
boneless, skinless chicken thighs
1
cup
sliced baby carrots
1
cup
sliced celery
1 ½
cups
chopped yellow onion
2
tbsp.
oil
2
tbsp.
Italian seasoning
2
tbsp.
garlic powder
6
oz.
can tomato paste
4
cups
chicken broth
(no sugar added)
2
cups
black beans
(drained and rinsed if canned - no sugar added)
salt and pepper
to taste at serving
US Customary
-
Metric
Instructions
Instant Pot Instructions:
Sauté carrots, celery and onion in oil.
Add spices and stir for 1 minutes.
Add tomato past and broth. Stir until the tomato paste is dissolved in the broth.
Add the chicken.
Cook on manual high pressure for 35 minutes.
Allow at least a 15 minute natural release. After that, you can do a quick release for the rest of the steam.
Stovetop Instructions
In a large stock or soup pot, Sauté carrots, celery and onion in oil.
Add spices and stir for 1 minutes
Add tomato past and broth. Stir until the tomato paste is dissolved in the broth.
Add the chicken.
Cook at a low boil for approximately 30 minutes, or until the chicken is fully cooked through.
Shred the chicken with forks and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.