30-Min Greek Instant Pot Chicken Stew (Paleo, AIP, Whole30)
A delicous, quick Instant Pot Chicken Stew with Greek "stifado" flavors in a rich tomato-cinnamon sauce! It's also eeasy to make AIP-friendly and cook on your stovetop instead if you wish.
Servings 4
Equipment
- Electric Pressure Cooker (Instant Pot)
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
- 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
Instructions
Instant Pot Directions:
- 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.
- Give everything a mix and using two forks, shred the chicken breasts.
- Serve your chicken stew over mashed cauliflower and garnish with extra parsley!
Stovetop Directions:
- Poach chicken breasts by placing clean chicken breasts at the bottom of a pot. Season with kosher salt and cover with water by 2 inches. Bring to a boil, then reduce heat to low and cover. Cook for approx.10 minutes (the internal temp. should at least be 165fdegrees). When done, drain and using 2 forks, shred chicken.
- Separately, in a skillet, heat 1 Tbsp olive oil over medium-low heat, and add the onions and carrots, stirring. Let them soften for at least 5 minutes or so.
- Next, add shredded chicken, balsamic vinegar, tomato purée, tomato paste, oregano, ground cinnamon, parsley, and bay leaves. Stir well and continue to let soften while the flavors meld together for a few minutes.
- Add 3 Tbsp-1/4 cup bone broth, cover the skillet, reduce the heat and let It come to a simmer for 8minutes or so.
- Taste and adjust seasonings as desired and serve the stew over mashed cauliflower and garnish with extra parsley.