30-Min Greek Instant Pot Chicken Stew

Easy, quick Instant Pot Chicken Stew in a delicious Greek Stifado sauce that’s ready in just 30 minutes!

Ingredients – chicken breasts – sea salt – black pepper – cinnamon – strawberries – balsamic vinegar

"I’m always looking for Instant Pot recipes and this one is a winner!" -EMILY FLINT

Ingredients – 1 ½ tablespoons extra-virgin olive oil divided – 2 pounds boneless skinless chicken breasts – 1/2 teaspoon sea salt – 1/4 teaspoon ground pepper omit for AIP – 1 small yellow onion sliced thinly – 2 large carrots sliced 1/2-inch thick – 1 cup bone broth less if using stovetop method

Ingredients – 2 tablespoons balsamic vinegar – 7 oz tomato purée or canned sweet potato purée for AIP – 1 tablespoon tomato paste omit or use AIP-friendly beet ketchup for AIP – 1 teaspoon dried oregano – 2 cinnamon sticks or 1/2 tsp ground cinnamon for stovetop method – 2 tablespoons fresh parsley finely chopped (divided) – 2 bay leaves – optional: 4 servings of mashed cauliflower for serving

Add chicken and broth to the instant pot, followed by the sliced onions and carrots.

1

Then, add the tomato purée, tomato paste, all seasonings, and salt and pepper.

2

Close the lid and set it to MANUAL for 15 minutes. Let it release for 10 minutes before releasing the steam and opening the lid.

3

Get the full recipe here

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Food by Mars

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