Instant Pot Chicken and Zucchini
An easy chicken stew recipe, with added dose of veggies.
Equipment
Ingredients
- 3 pounds of chicken (approx. 8 pieces of thigh and leg)
- 1 chopped zucchini (courgette)
- 1 cup of heavy cream or yogurt
- 3/4 cup of tomato coulis or 1/2 cup of tomato paste
- 1 large onion, sliced or chopped
- 2 tablespoons of olive oil
- 2 teaspoons of minced garlic
- 2 teaspoons of red chili powder
- 1 teaspoon of dried coriander
- 1 teaspoon of ground ginger
- pinch of salt and pepper to taste
Instructions
- Add the olive oil, garlic and ginger into the instant pot and sauté for a couple of minutes until fragrant.
- Add the rest of the ingredients (except the cream/yogurt), and set the Instant Pot to High Pressure for 14 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Open the Instant pot and stir in the heavy cream.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the chicken and zucchini stew rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Nutrition
Serving: 1gCalories: 879kcalCarbohydrates: 15gProtein: 71gFat: 59gSaturated Fat: 22gPolyunsaturated Fat: 32gTrans Fat: 1gCholesterol: 312mgSodium: 295mgFiber: 3gSugar: 10g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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