Instant Pot Chicken and Zucchini
With zucchini and chicken, this easy chicken stew is filled with protein and deliciousness.
Equipment
Ingredients
- 3 pounds of chicken (approx. 4-6 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 written and produced for entertainment purposes only.