Chicken and Vegetable Stew (Instant Pot)

instantpot-chickenvegetablestew Shredded chicken with onion, pepper, garlic, mushroom and carrots pressure cooked in vegetable broth and herbs for a flavourful, warm and protein rich stew.

4 tsp. extra-virgin olive oil
½ 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
½ tsp. oregano
1 ½ cups vegetable broth
1 lb chicken, boneless, skinless
2 Tbsp. fresh cilantro, minced

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.

Makes 4 servings.

Cook's Notes: This recipe can be made in a slow cooker. Sauté vegetables then transfer to a slow cooker. Add other ingredients and cook for 6 hours on low heat. Remove chicken and shred then return and serve.