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!

"I love the Greek style seasonings in this stew. Oregano and cinnamon are favorite’s of mine." -BETH SACHS

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.


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


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.


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